YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and sweet onions, topped with melted provolone on a toasted whole-grain roll for a savory and satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 small 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 15 minutes to firm up, then slice it against the grain into very thin ribbons.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak ribbons in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 1 to 2 minutes until browned.
Toss the meat and vegetables together, then shape them into a log roughly the size of your roll.
Place the provolone slice over the mixture and cover the pan for 30 seconds to melt the cheese.
Slice the hoagie roll open and place it face down over the cheesy steak mixture to steam briefly.
Use a spatula to scoop the filling into the roll and serve immediately.