YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak Sandwich
Sautéed flank steak strips tossed with crisp bell peppers and onions, smothered in melted provolone on a toasted whole wheat roll for a savory, high-protein lunch.
INGREDIENTS
4 oz flank steak
0 tsp extra virgin olive oil
0.5 cup green bell pepper
0.5 cup yellow onion
1 slice provolone cheese
0.5 whole whole wheat hoagie roll
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the flank steak into very thin strips against the grain for maximum tenderness.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the sliced green bell peppers and yellow onions, sautéing until they are softened and slightly charred.
Move the vegetables to the edge of the pan and add the steak strips to the center.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 minutes until browned.
Toss the steak and vegetables together and shape them into a long pile the size of the roll.
Place the provolone cheese over the steak mixture and cover with a lid for 30 seconds to melt.
Lightly toast the whole wheat hoagie roll until golden brown.
Slide the cheesy steak and vegetable mixture into the toasted roll and serve immediately.