YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed grass-fed flank steak and caramelized vegetables served on a toasted whole-grain roll with melted provolone for a savory, melt-in-your-mouth experience.
INGREDIENTS
5 oz Flank steak
0 slice Provolone cheese
0.5 small Whole-grain hoagie roll
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 cup Cremini mushrooms
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Thinly slice the flank steak against the grain into very thin ribbons for maximum tenderness.
Slice the green bell pepper, yellow onion, and cremini mushrooms into thin, uniform strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers, onions, and mushrooms to the skillet and sauté until they are soft and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the beef ribbons to the center in a single layer.
Season the beef with the sea salt, black pepper, and garlic powder.
Sear the beef for about 1-2 minutes until browned, then toss everything together to combine flavors.
Place the provolone slice over the meat and vegetable mixture and cover the pan for 30 seconds until the cheese is gooey and melted.
Slice the whole-grain hoagie roll open and toast it lightly in a separate pan or toaster oven until golden.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately while hot.