YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory and satisfying bite.
INGREDIENTS
6 oz Flank steak
1 medium Whole grain roll
0.5 cup Green bell pepper
0.25 cup Yellow onion
1 oz Provolone cheese
1 tsp Extra virgin olive oil
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing until they are tender and slightly charred.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with garlic powder, sea salt, and black pepper, then sear for 2 minutes until browned.
Toss the meat and vegetables together, then lay the provolone cheese slices over the top to melt.
Slice the whole grain roll and toast it lightly under a broiler or in a separate pan.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.