YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean flank steak and caramelized vegetables tucked into a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
3 oz flank steak
0.5 slice provolone cheese
0.5 small whole grain hoagie roll
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp olive oil
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 against the grain into paper-thin strips.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the onions and peppers to the skillet and cook for 5-7 minutes until softened and slightly charred.
Move the vegetables to the outer edges of the pan and add the steak strips to the center in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the steak and vegetables together and divide into a pile roughly the length of your roll.
Lay the provolone cheese slices over the mixture and cover the pan for 30 seconds to melt.
Slice the hoagie roll lengthwise, scoop out some of the interior bread to make room for more filling, and toast it lightly.
Slide the cheesy steak and vegetable mixture into the toasted roll and serve immediately.