YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Thinly sliced flank steak seared with crisp peppers and onions, topped with melted provolone on a toasted sprouted grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 slice provolone cheese
0.5 small sprouted grain hoagie roll
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp extra virgin olive oil
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 long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet, sautéing until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, searing for 1-2 minutes until browned.
Toss the steak and vegetables together, then divide the mixture into a pile roughly the size of your roll.
Place the provolone cheese slice over the steak mixture and cover the pan for 30 seconds to melt.
Slice the hoagie roll open and toast it lightly, then use a spatula to scoop the cheesy steak filling into the bread.