YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed flank steak ribbons and caramelized onions are piled onto a toasted roll with melted provolone for a savory and protein-packed lunch.
INGREDIENTS
5 oz Flank steak
0.25 tsp Olive oil
0.25 cup Yellow onion
0.25 cup Green bell pepper
0 slice Provolone cheese
0.5 whole Whole grain hoagie roll
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Freeze the flank steak for 20 minutes to firm up, then slice it against the grain into paper-thin ribbons.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Sauté the onions and peppers until they are soft and slightly charred.
Move the vegetables to the side and add the steak, seasoning with salt, pepper, and garlic powder.
Cook the steak for 2 minutes until browned, then mix thoroughly with the vegetables.
Top the mixture with provolone cheese and allow it to melt completely over the meat.
Scoop the filling into a toasted whole grain roll and serve immediately while hot.