YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole-grain roll 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 slice Provolone cheese
0.5 unit 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 into very thin strips against the grain.
Thinly slice the green bell pepper and yellow onion into long, uniform strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5 to 7 minutes until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes until browned and cooked through.
Toss the meat and vegetables together in the pan, then lay the provolone cheese over the top and cover with a lid for 1 minute to melt.
Slice the whole grain hoagie roll open and toast it lightly under a broiler or in a separate dry pan until golden.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.