YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Lean flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory and satisfying lunch.
INGREDIENTS
3 oz Flank steak
0.5 whole Whole grain hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 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 20 minutes to firm up, then slice it against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet and sauté for 5 to 7 minutes until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the beef strips in a single layer, seasoning with sea salt, black pepper, and garlic powder.
Sear the beef for 2 minutes without moving it to develop a brown crust, then toss with the vegetables until the meat is just cooked through.
Shape the meat and vegetable mixture into a log roughly the size of your roll and place the provolone slice on top to melt.
Slice the hoagie roll open and place it face down over the meat and cheese for 30 seconds to steam the bread.
Slide a wide spatula under the mixture and flip it into the roll, serving immediately while hot.