YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean steak and crisp peppers are piled onto a toasted sprouted roll and topped with melted provolone for a savory, satisfying bite.
INGREDIENTS
5.5 oz Flank steak
1 medium Green bell pepper
0.5 medium Yellow onion
0.5 tsp Avocado oil
0.5 slice Provolone cheese
0.5 whole Sprouted 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 against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the peppers and onions to the skillet, sautéing for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to one side of the pan and add the sliced steak 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, then divide the mixture into a pile the length of your roll.
Place the provolone cheese over the steak mixture and cover the pan for 30 seconds to melt the cheese.
Slice the sprouted grain hoagie roll and toast it lightly, then use a spatula to scoop the cheesy steak filling into the bread.