YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak sautéed 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 tsp Olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.5 whole Whole grain 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 15 minutes to firm up, then slice against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green peppers to the skillet, sautéing until they are softened and slightly charred around the edges.
Push 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 lay the provolone cheese over the mixture and cover the pan for 30 seconds to melt.
Slice the whole grain roll open and toast it lightly before scooping the cheesy steak and pepper mixture into the bread.