YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced grass-fed steak sautéed with crisp peppers and onions, served on a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz grass-fed flank steak
0.5 whole whole-grain hoagie roll
0.5 slice provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
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 15 minutes to firm up, then slice it into very thin strips against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green peppers to the skillet, sautéing until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Cook the steak quickly for 2-3 minutes until browned, then toss with the vegetables.
Lay the provolone cheese slice over the steak and vegetable mixture, covering the pan for 30 seconds until the cheese is gooey and melted.
Slice the whole-grain hoagie roll open and toast it lightly in a separate pan or toaster oven.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.