YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, then topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
0.25 tbsp Olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0 slice Provolone cheese
0.5 small Whole wheat 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.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced green bell peppers and yellow onions to the skillet, sautéing until they are tender and slightly caramelized.
Move the vegetables to the side of the pan and add the steak strips in a single layer, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak for 2 minutes without moving it to develop a crust, then toss with the vegetables and cook for another minute.
Arrange the meat and vegetable mixture into a pile roughly the length 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.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.