YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak sautéed with crisp bell peppers and onions, served on a toasted roll with melted provolone for a savory, high-protein meal.
INGREDIENTS
5.5 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0 tsp Olive oil
0 slice Provolone cheese
0.5 medium Whole wheat hoagie roll
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the flank steak against the grain into very thin strips and season evenly with sea salt, black pepper, and garlic powder.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the bell peppers and onions to the skillet, sautéing for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center in a single layer.
Sear the steak for 2-3 minutes without moving to develop a crust, then toss with the vegetables until the meat is fully cooked through.
Lay the provolone cheese slice over the steak and vegetable mixture, covering the pan for 30 seconds to allow the cheese to melt.
Lightly toast the whole wheat hoagie roll, then use a spatula to transfer the cheesy steak and peppers into the roll and serve warm.