YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean beef strips and caramelized onions nestled in a toasted whole grain roll with a layer of melted, velvety provolone cheese.
INGREDIENTS
3 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Avocado oil
0.5 slice Provolone cheese
0.5 small 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 20 minutes to firm up, then slice it against the grain into very thin, bite-sized strips.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the beef with sea salt, black pepper, and garlic powder, then sear for 2-3 minutes until browned.
Mix the beef and vegetables together and shape them into a pile roughly the length of your roll.
Place the provolone cheese slice over the beef mixture and cover the pan for 30 seconds to melt the cheese.
Slice the hoagie roll open and toast it lightly in a separate pan or toaster oven.
Use a wide spatula to scoop the cheesy beef and pepper mixture into the toasted roll and serve immediately.