YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp peppers and onions, topped with melted provolone on a toasted sprouted grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
0.25 cup Green bell pepper
0.25 cup Yellow onion
0.5 tsp Avocado oil
0.5 slice Provolone cheese
0.5 whole Sprouted 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 avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and green peppers to the skillet, sautéing for 5 minutes until they become tender and slightly charred.
Move the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 2 minutes until browned and cooked through.
Toss the steak and vegetables together and lay the provolone cheese over the top, covering the pan for 30 seconds to melt.
Slice the sprouted grain hoagie roll and toast it lightly before piling the cheesy steak and pepper mixture inside.