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 cup green bell pepper
0.5 cup yellow onion
0.5 slice provolone cheese
0.5 medium whole wheat hoagie roll
0 tsp 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 it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into uniform strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are tender 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 without moving it to develop a golden crust, then toss with the vegetables and cook for another minute.
Divide the steak and vegetable mixture into a pile roughly the size of your roll and place the provolone cheese slice on top to melt.
Slice the whole wheat hoagie roll open and toast it lightly in a separate pan or toaster oven until crisp.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.