YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory and satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Extra virgin olive oil
0.5 slice Provolone cheese
0.5 medium Whole wheat hoagie roll
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 very thinly against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing for 5-7 minutes until they are softened and slightly charred.
Push the vegetables to the outer edges of the pan and add the steak slices to the center in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the steak and vegetables together and continue cooking for another 1-2 minutes until the steak is just cooked through.
Divide the steak mixture into a pile roughly the size of your roll and place the provolone slice on top to melt.
Slice the hoagie roll open and toast it briefly in a separate pan or under a broiler.
Using a wide spatula, scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.