YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Thinly sliced grass-fed steak sautéed with crisp bell peppers and onions, topped with melted provolone on a toasted sprouted grain roll for a savory, satisfying bite.
INGREDIENTS
4.5 oz grass-fed flank steak
1 tsp extra virgin olive oil
0.5 cup green bell pepper
0.5 cup yellow onion
1 slice provolone cheese
1 medium sprouted grain hoagie roll
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers, sautéing until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the thinly sliced flank steak and minced garlic.
Season the steak with sea salt and black pepper, searing quickly until browned and cooked through.
Toss the steak and vegetables together, then divide into a pile the size of your roll.
Place the provolone cheese slice over the mixture and cover the pan for 30 seconds to melt.
Slice the sprouted grain roll 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.