YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed thinly sliced flank steak with crisp bell peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory, satisfying bite.
INGREDIENTS
4 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
1 slice Provolone cheese
0.5 small Whole-grain hoagie roll
0 tsp Extra virgin olive oil
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place flank steak in the freezer for 15 minutes to firm up, then slice against the grain into paper-thin strips.
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add sliced onions and bell peppers to the skillet, sautéing until they are tender and slightly charred.
Push the vegetables to the side of the pan and add the steak strips in a single layer, seasoning with garlic powder, salt, and pepper.
Sear the meat for 1-2 minutes until browned, then toss with the vegetables to combine.
Shape the mixture into a log the length of your roll and place the provolone cheese on top to melt.
Slice the hoagie roll open and place it face-down over the cheesy steak mixture to steam for 30 seconds.
Slide a spatula under the meat and flip everything into the roll, serving immediately while hot and gooey.