YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak Sandwich
Sautéed lean flank steak and crisp bell peppers are piled into a toasted whole grain roll and topped with melty, savory provolone cheese.
INGREDIENTS
5 oz flank steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 cup cremini mushrooms
0.25 tsp avocado oil
0.25 oz provolone cheese
0.25 small whole grain hoagie roll
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.
Heat the avocado oil in a large skillet over medium-high heat.
Add the sliced onions, bell peppers, and mushrooms to the pan.
Sauté the vegetables until they are tender and slightly caramelized.
Move the vegetables to the side of the pan and add the steak ribbons.
Season the steak with sea salt, black pepper, and garlic powder.
Cook the steak for 2-3 minutes until browned and then toss with the vegetables.
Divide the mixture into a portion, top with provolone cheese, and cover with a lid for 30 seconds to melt.
Slice the hoagie roll and toast it lightly before filling it with the cheesy steak and vegetable mixture.