YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak and caramelized onions sautéed until tender and tucked into a toasted whole-grain roll for a savory, satisfying bite.
INGREDIENTS
3 oz flank steak
0.5 medium whole grain hoagie roll
0.5 slice provolone cheese
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
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 green bell pepper and yellow onion.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until softened and slightly caramelized, then move them to the side of the pan.
Add the steak strips to the hot skillet in a single layer and season with sea salt, black pepper, and garlic powder.
Sear the steak for 2-3 minutes until browned and fully cooked through.
Mix the vegetables back in with the meat and shape the mixture into a pile roughly the length of your hoagie roll.
Lay the slice of provolone cheese over the meat and vegetable mixture, covering the pan for 30 seconds to allow the cheese to melt.
Slice the hoagie roll open and toast it lightly in a separate pan or under a broiler.
Using a wide spatula, scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.