YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed thin-sliced flank steak and crisp peppers are piled high on a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
3 oz flank steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp extra virgin olive oil
0.25 oz 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
Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the steak and vegetables together and cook for another 1-2 minutes until the steak is just cooked through.
Divide the mixture into a pile the length of your roll and place the provolone cheese slices on top to melt.
Slice the hoagie roll open and toast it lightly in a separate pan or under the broiler.
Place the toasted roll over the meat and cheese, then use a spatula to scoop the filling into the sandwich and serve immediately.