YOUR SOLIN GENERATED RECIPE
Clean Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory, satisfying bite.
INGREDIENTS
4 oz Flank steak
0.25 tbsp Extra virgin olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.5 medium Whole wheat 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 extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the thinly sliced onions and green bell peppers to the skillet, sautéing for 5 to 7 minutes until softened and slightly charred.
Move the vegetables to the outer edges of the pan and add the steak strips in a single layer in the center.
Season the steak immediately with sea salt, black pepper, and garlic powder.
Sear the meat undisturbed for 2 minutes to develop a crust, then toss with the vegetables and cook for another minute.
Divide the mixture into a pile the size of your roll and place the provolone cheese slice on top.
Turn off the heat and cover the pan with a lid for 30 seconds until the cheese is gooey and melted.
Toast the whole wheat hoagie roll in a dry pan or toaster until golden brown.
Transfer the cheesy steak and pepper mixture into the roll using a wide spatula and serve warm.