YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced lean steak pan-seared with crisp peppers and onions, topped with melted provolone on a toasted roll for a savory, satisfying finish.
INGREDIENTS
5 oz beef flank steak
0.25 tsp extra virgin olive oil
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
0.5 slice provolone cheese
0.5 whole whole wheat hoagie roll
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then thinly slice against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the sliced onions and green peppers to the skillet and sauté for 5-7 minutes until they are tender and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center.
Season the steak with sea salt and black pepper, then sear for 2-3 minutes until browned and just cooked through.
Toss the steak and vegetables together, then lay the provolone slice over the mixture and cover the pan for 30 seconds to melt the cheese.
Slice the hoagie roll open and toast it lightly, then use a spatula to scoop the cheesy steak and pepper mixture into the roll.