YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean flank steak and caramelized onions piled high on a toasted whole-grain roll with melted provolone for a savory, melt-in-your-mouth experience.
INGREDIENTS
4 oz Flank steak
0.5 small Whole wheat hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp 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 about 20 minutes to firm up, which allows you to slice it against the grain into paper-thin strips.
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer.
Add the thinly sliced yellow onions and green bell peppers to the skillet, sautéing for 5-7 minutes until the vegetables are tender and the onions are slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear undisturbed for 2 minutes to develop a deep brown crust.
Toss the meat and vegetables together and cook for one additional minute until the steak is just cooked through.
Shape the mixture into a long pile roughly the size of your roll and lay the provolone cheese slice over the top to melt.
Slice the whole wheat roll open and place it face down over the meat and cheese for 30 seconds to steam the bread, then use a spatula to scoop everything into the roll and serve.