YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean flank steak and caramelized onions nestled in a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
3 oz Flank steak
0.5 roll Whole wheat hoagie roll
0.5 slice Provolone cheese
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 it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the onions and peppers to the skillet and sauté for 5-7 minutes until they are soft and starting to brown.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder.
Sear the steak for 2 minutes without moving it to get a good crust, then flip and cook for another minute until browned.
Toss the steak and vegetables together in the pan.
Slice the hoagie roll open and toast it lightly in a toaster oven or under a broiler.
Pile the steak and vegetable mixture into the toasted roll and place the provolone slice on top.
Cover the pan with a lid for 30 seconds to melt the cheese before serving immediately.