YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean flank steak and caramelized peppers tucked into a toasted sprouted grain roll with a layer of melted, creamy provolone cheese.
INGREDIENTS
5 oz Flank steak
0.25 tsp Avocado oil
0.5 medium Yellow onion
0.5 medium Green bell pepper
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 very thinly against the grain.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the sliced yellow onions and green bell peppers to the skillet, sautéing for 5-7 minutes until they are tender and slightly charred.
Push the vegetables to the outer edges of the pan and add the thinly sliced steak to the center.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2-3 minutes until browned.
Toss the steak and vegetables together to combine thoroughly.
Lay the slice of provolone cheese over the steak mixture and cover the pan with a lid for 30 seconds until the cheese is completely melted.
Slice the sprouted grain hoagie roll open and toast it in a separate pan or toaster oven until golden.
Transfer the cheesy steak and pepper filling into the toasted roll and serve immediately.