YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak and caramelized onions are sautéed until tender and tucked into a toasted whole-grain roll with a blanket of melted, gooey provolone.
INGREDIENTS
5 oz Flank steak
0.5 tsp Extra virgin olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 slice Provolone cheese
0.5 whole Whole-wheat hoagie roll
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the extra virgin olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the onions and peppers to the skillet, sautéing for 5-7 minutes until they are softened and starting to brown.
Push the vegetables to the outer edges of the pan and add the steak strips to the center in a single layer.
Season the steak with sea salt and black pepper, cooking undisturbed for 2 minutes to develop a sear, then toss with the vegetables.
Lay the provolone cheese slice over the steak and vegetable mixture, covering the pan for 30 seconds until the cheese is completely melted.
Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan.
Use a spatula to scoop the cheesy steak mixture into the toasted roll and serve immediately.