YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed thin-sliced flank steak and crisp bell peppers nestled in a toasted sprouted roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 whole Sprouted grain hoagie roll
0.5 medium White onion
0.5 medium Green bell pepper
0.25 cup Cremini mushrooms
0.5 slice Provolone cheese
0.5 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 20 minutes to firm up, then slice very thinly against the grain.
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced onion, green bell pepper, and mushrooms to the skillet and sauté until the vegetables are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the thinly sliced steak in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then cook for 2-3 minutes until browned.
Toss the steak and vegetables together, then lay the provolone cheese slice over the top.
Cover the skillet with a lid for 30 seconds to allow the cheese to melt completely.
Slice the sprouted grain roll lengthwise and toast it lightly in a toaster or under a broiler.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.