YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak sautéed with crisp bell peppers and onions, served on a toasted whole-grain roll with a layer of melted, gooey provolone cheese.
INGREDIENTS
5 oz Flank steak
0.5 small Whole-grain hoagie roll
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 oz Provolone cheese
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the flank steak against the grain into very thin strips for maximum tenderness.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the sliced onions and green bell peppers to the skillet and sauté until they are tender and slightly charred.
Push the vegetables to the outer edges of the pan and add the steak strips to the center.
Season the steak with sea salt, black pepper, and garlic powder, then sear until browned.
Toss the steak and vegetables together, then top with the provolone cheese until it becomes gooey and melted.
Slice the whole-grain hoagie roll and lightly toast it in a separate pan or toaster oven.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately while hot.