YOUR SOLIN GENERATED RECIPE
Clean-Eating Philly Cheesesteak Sandwich
Sautéed grass-fed steak and caramelized peppers tucked into a toasted sprouted roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 tsp olive oil
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 slice provolone cheese
0.5 medium sprouted grain hoagie roll
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin ribbons.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 2 minutes until browned.
Toss the meat and vegetables together, then shape the mixture into a log roughly the size of your hoagie roll.
Lay the provolone cheese over the top of the mixture and cover the pan for 30 seconds to melt.
Slice the sprouted grain roll open and place it face down over the cheese-covered steak to steam for a moment.
Use a spatula to scoop the entire filling into the roll and serve immediately.