YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean beef strips and caramelized onions are piled onto a toasted whole grain roll and topped with melty provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Lean flank steak
0.5 small Whole grain hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 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 15 minutes to firm up, then slice against the grain into very thin strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet, sautéing for 5-7 minutes until they are soft and slightly caramelized.
Push 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 continue cooking for another 1-2 minutes until the beef is just cooked through.
Slice the whole grain hoagie roll open and toast it lightly in a separate pan or under a broiler until golden.
Shape the meat and vegetable mixture into a rectangular pile in the skillet roughly the size of your roll.
Lay the provolone cheese slice over the top of the mixture and cover the pan for 30 seconds to allow the cheese to melt completely.
Slide a spatula under the cheesy steak mixture and transfer it into the toasted roll, serving immediately while hot.