YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak Sandwich
Sautéed lean flank steak and crisp bell peppers stuffed into a toasted sprouted grain roll with melted provolone for a savory and satisfying bite.
INGREDIENTS
3 oz Flank steak
0 tsp Extra virgin olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 cup Cremini mushrooms
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 slice Provolone cheese
0.5 whole Sprouted grain hoagie roll
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 until shimmering.
Add the sliced onions, bell peppers, and mushrooms to the skillet, sautéing until the vegetables are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2-3 minutes until browned, then toss with the vegetables to combine.
Divide the mixture into a pile roughly the size of your roll and place the provolone slice on top to melt.
Slice the sprouted grain roll and toast it lightly, then scoop the cheesy steak and pepper mixture into the roll and serve immediately.