YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak sautéed with crisp bell peppers and onions, tucked into a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
3 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 tsp Olive oil
0.5 slice Provolone cheese
0.5 whole 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 15 minutes to firm up, then slice it into very thin strips against the grain.
Thinly slice the green bell pepper and yellow onion into uniform strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet, sautéing until they are softened and slightly caramelized.
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 2-3 minutes until browned, then toss with the vegetables to combine thoroughly.
Shape the mixture into a pile roughly the size of your roll and place the provolone slice on top to melt.
Slice the whole grain hoagie roll open and toast it lightly under a broiler or in a separate pan until golden.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.