YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean flank steak and crisp bell peppers nestled in a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
4 oz Flank steak
0.5 whole Whole wheat hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into paper-thin strips.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing for 5 to 7 minutes until they are tender and slightly charred.
Move the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, searing for 2 minutes until browned.
Toss the steak and vegetables together, then top with the slice of provolone cheese and cover the pan for 30 seconds to melt.
Slice the hoagie roll open and toast it in a separate pan or oven until golden brown.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.