YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Pan-seared lean flank steak and crisp bell peppers nestled in a toasted whole grain roll with melted provolone for a savory, deli-style experience.
INGREDIENTS
5 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 slice Provolone cheese
0.5 medium Whole grain hoagie roll
PREPARATION
Thinly slice the flank steak against the grain into very small strips.
Slice the green bell pepper and yellow onion into thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips.
Season the steak with sea salt, black pepper, and garlic powder.
Cook the steak for 2-3 minutes until browned and fully cooked through.
Mix the steak and vegetables together and shape them into a pile roughly the size of your roll.
Place the provolone cheese slice over the mixture and cover the pan for 30 seconds to melt.
Slice the hoagie roll open and toast it lightly in a separate pan or toaster.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.