YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak and crisp bell peppers are sautéed until tender and finished with melted provolone on a toasted roll for a savory, protein-packed meal.
INGREDIENTS
4 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Avocado oil
0.5 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
Thinly slice the flank steak against the grain into bite-sized strips for maximum tenderness.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced green bell peppers and yellow onions to the skillet, sautéing until they are soft and slightly charred.
Push the vegetables to the outer edges of the pan and add the steak strips to the center.
Season the steak with sea salt, black pepper, and garlic powder, then sear until browned on all sides.
Toss the steak and vegetables together, then lay the provolone cheese over the top to melt.
Slice the hoagie roll and toast it lightly before filling it with the cheesy steak and pepper mixture.