YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak 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
5 oz Flank steak
0.25 tsp Olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 oz Provolone cheese
0.5 small Whole grain hoagie roll
PREPARATION
Slice the flank steak against the grain into very thin strips for maximum tenderness.
Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
Add sliced onions and bell peppers to the skillet, sautéing until softened and slightly charred.
Push the vegetables to the side of the pan and add the steak strips, seasoning immediately with salt, pepper, and garlic powder.
Sear the steak for 2-3 minutes until browned and cooked through, then toss together with the sautéed vegetables.
Arrange the steak and vegetable mixture into a log shape in the pan and layer the provolone cheese over the top to melt.
Place the split hoagie roll face down over the mixture for 30 seconds to steam the bread, then scoop everything into the roll and serve.