YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp peppers and onions, topped with melted provolone on a toasted sprouted grain roll for a savory, high-protein bite.
INGREDIENTS
3 oz Flank steak
1 tsp Olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
1 slice Provolone cheese
0.5 whole Sprouted grain hoagie roll
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 it against the grain into paper-thin strips.
Heat the olive oil in a large cast-iron skillet or griddle over medium-high heat until shimmering.
Add the sliced onions and green bell 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 in a single layer to ensure a good sear.
Season the meat with sea salt, black pepper, and garlic powder, searing for 1-2 minutes until browned and no longer pink.
Toss the meat and vegetables together, then lay the provolone slice over the top and cover the pan for 30 seconds to melt the cheese.
Slice the sprouted grain roll and toast it lightly, then use a spatula to scoop the cheesy steak mixture into the bun.