YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean beef and crisp peppers nestled in a toasted sprouted roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 tsp olive oil
0.5 whole sprouted grain hoagie roll
0.5 slice provolone cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes per side until browned and cooked through.
Mix the vegetables back into the meat and turn off the heat.
Slice the sprouted grain hoagie roll open and place the provolone cheese slice over the meat and vegetable mixture to melt.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.