YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed grass-fed steak and crisp bell peppers stuffed into a toasted whole-grain roll with melted provolone cheese for a savory, velvety finish.
INGREDIENTS
3 oz Flank steak
0.5 whole Whole grain hoagie roll
0.5 oz Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Avocado 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 very thin strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet, sautéing for 5-7 minutes until the onions are translucent and the peppers are tender-crisp.
Push the vegetables to the side of the skillet and add the thinly sliced steak in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the meat and vegetables together and cook for another 1-2 minutes until the steak is just cooked through.
Divide the mixture into a pile roughly the length of your roll and lay the provolone cheese slices over the top to melt.
Slice the whole grain hoagie roll lengthwise and toast it lightly in a separate pan or under a broiler.
Using a wide spatula, scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.