YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak sautéed with crisp peppers and onions, topped with melted provolone on a toasted whole-wheat roll for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 small Whole-wheat hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 tsp Extra virgin 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 20 minutes to firm up, then slice it against the grain into very thin ribbons.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing for 5-7 minutes until they are tender and slightly charred.
Move the vegetables to the outer edges of the pan and add the steak ribbons to the center, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak for 2 minutes without moving it to develop a golden crust, then toss with the vegetables and cook for another minute.
Lay the provolone cheese slice over the steak and vegetable mixture, then cover the skillet with a lid for 30 seconds to melt the cheese.
Slice the whole-wheat hoagie roll open and toast it lightly before piling the cheesy steak and pepper mixture inside.