YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, tucked into a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp extra virgin olive oil
0.5 medium whole wheat hoagie roll
0.5 slice provolone cheese
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.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and green peppers to the skillet, sautéing 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, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak for 1-2 minutes per side until browned and cooked through, then toss with the vegetables.
Lay the provolone cheese over the meat and vegetable mixture, covering the pan for 30 seconds to allow the cheese to melt.
Slice the whole wheat hoagie roll open and toast it lightly under a broiler or in a separate pan.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.