YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean flank steak and crisp peppers tucked into a toasted whole grain roll with melted provolone cheese for a savory and satisfying bite.
INGREDIENTS
3.25 oz flank steak
0.25 tsp olive oil
0.25 cup yellow onion
0.25 cup green bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 slice provolone cheese
1 small whole grain hoagie roll
PREPARATION
Thinly slice the flank steak against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing for 5 minutes until they are tender and slightly caramelized.
Push the vegetables to the edge of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak for 2-3 minutes until browned and cooked through, then toss the meat and vegetables together.
Lay the provolone slice over the hot steak and vegetable mixture and cover the pan for 30 seconds to melt the cheese.
Transfer the cheesy steak and pepper mixture into the toasted whole grain roll and serve immediately.