YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed flank steak strips and crisp bell peppers piled onto a toasted sprouted roll with melted provolone for a savory, protein-packed lunch.
INGREDIENTS
4.5 oz Grass-fed flank steak
1 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
0.25 tsp Garlic powder
1 slice Provolone cheese
1 whole Sprouted grain hoagie roll
PREPARATION
Slice the flank steak against the grain into very thin strips for maximum tenderness.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet and sauté until they are tender and slightly caramelized.
Push the vegetables to the edge of the pan and add the steak strips to the center.
Season the meat with sea salt, black pepper, and garlic powder.
Sear the steak for 2-3 minutes until browned, then toss everything together in the skillet.
Place the provolone cheese over the steak and vegetable mixture and cover the pan for 30 seconds to melt.
Slice the sprouted grain roll and toast it lightly before filling it with the hot cheesesteak mixture.