YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean flank steak and caramelized onions nestled in a toasted whole-grain roll with melted provolone cheese for a savory and satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 medium Yellow onion
0.5 medium Green bell pepper
0.25 tbsp Extra virgin olive oil
0.25 oz Provolone cheese
0.5 medium Whole-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 15-20 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the onions and 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 with sea salt, black pepper, and garlic powder.
Sear the steak for 2-3 minutes without moving it to get a nice crust, then toss with the vegetables and cook for another 1-2 minutes until the meat is just cooked through.
Divide the meat and vegetable mixture into a pile the length of your roll and place the provolone cheese on top. Cover the pan for 30 seconds to melt the cheese.
Slice the hoagie roll open and toast it lightly in a separate pan or toaster oven.
Using a wide spatula, scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.