YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with caramelized onions and peppers, topped with melted provolone on a toasted whole-grain roll for a savory bite.
INGREDIENTS
3 oz Flank steak
0.5 medium Yellow onion
0.5 medium Green bell pepper
0.5 tsp Extra virgin olive oil
0.5 slice Provolone cheese
0.5 whole High-fiber 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 20 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes until browned.
Toss the steak and vegetables together, then lay the slice of provolone cheese over the mixture until melted.
Slice the hoagie roll and lightly toast it, then fill with the steak and cheese mixture and serve immediately.