Name: Philly Steak and Provolone Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz Flank Steak; 0.5 slice Provolone Cheese; 0.5 cup Green Bell Pepper; 0.5 cup Yellow Onion; 0 tsp Extra Virgin Olive Oil; 0.5 whole Whole Grain Hoagie Roll; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper; 0.25 tsp Garlic Powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Philly Steak and Provolone Sandwich

Sizzling lean steak strips sautéed with crisp peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory and satisfying bite.

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NUTRITION

Protein

35.9g

Fat

15.5g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Flank Steak

0.5 slice Provolone Cheese

0.5 cup Green Bell Pepper

0.5 cup Yellow Onion

0 tsp Extra Virgin Olive Oil

0.5 whole Whole Grain Hoagie Roll

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.25 tsp Garlic Powder

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PREPARATION

1
Slice the flank steak very thinly against the grain while slightly frozen for the best texture.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the onions and bell peppers to the skillet and sauté for 5-7 minutes until softened.
4
Move the vegetables to the perimeter of the pan and add the steak strips to the center.
5
Season the steak with sea salt, black pepper, and garlic powder, cooking for 2-3 minutes until browned.
6
Toss the steak and vegetables together, then lay the provolone cheese over the top to melt.
7
Slice the whole grain roll and toast it in the oven or on a dry pan until golden.
8
Transfer the cheesy steak mixture into the toasted roll and serve warm.