YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean steak strips and caramelized onions are piled onto a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5.5 oz Flank steak
0.5 medium Whole-grain hoagie roll
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Avocado oil
0.5 slice Provolone cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Thinly slice the flank steak against the grain into very thin strips for maximum tenderness.
Slice the green bell pepper and yellow onion into thin, uniform strips.
Heat the avocado oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the onions and peppers to the skillet, sautéing until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips to the hot surface in a single layer.
Season the steak with sea salt, black pepper, and garlic powder.
Sear the steak for 2 to 3 minutes until browned and fully cooked, then toss everything together in the pan.
Lay the provolone cheese slice over the meat and vegetable mixture, allowing it to melt completely.
Scoop the cheesy steak and vegetable mixture into the toasted whole-grain hoagie roll and serve warm.