YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Seared lean steak and crisp peppers topped with melted provolone on a toasted sprouted roll for a savory, protein-packed bite.
INGREDIENTS
6 oz flank steak
0.5 slice provolone cheese
0.5 small sprouted grain hoagie roll
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place steak in the freezer for 15 minutes to firm up, then slice into very thin ribbons against the grain.
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing until they are tender and slightly charred.
Move the vegetables to the side of the pan and add the steak ribbons in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, searing for 1-2 minutes until browned.
Toss the meat and vegetables together, then shape into a pile roughly the size of your roll.
Place the provolone slice over the mixture and cover the pan for 30 seconds to melt the cheese.
Slice the sprouted grain roll and toast it lightly before sliding the cheesy steak and pepper mixture inside.