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 whole grain roll for a savory, satisfying bite.
INGREDIENTS
4 oz Flank steak
0.5 slice Provolone cheese
0.5 medium Whole grain hoagie roll
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Avocado 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 strips for maximum tenderness.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and green peppers to the skillet and sauté until they are tender and slightly charred.
Push the vegetables to the side of the skillet and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2-3 minutes until browned.
Toss the steak and vegetables together, then lay the provolone slice over the top.
Cover the skillet with a lid for 30 seconds to allow the cheese to melt into the meat and peppers.
Slice the hoagie roll and toast it lightly, then fill it with the cheesy steak mixture and serve immediately.