YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone 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
3.25 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Extra virgin olive oil
0.33 small Whole wheat hoagie roll
0.5 slice Provolone cheese
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 and season with sea salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet and sauté until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips, searing quickly for 2 to 3 minutes until browned.
Mix the steak and vegetables together in the pan, then top with the slice of provolone cheese until it is melted.
Slice the hoagie roll open, lightly toast it in the oven or on the pan, and fill with the cheesy steak and pepper mixture.