YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and caramelized onions, tucked into a toasted roll with melted provolone for a savory, velvety finish.
INGREDIENTS
5 oz flank steak
0.25 tbsp olive oil
0.25 medium green bell pepper
0.25 medium yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 slice provolone cheese
0.25 whole whole grain hoagie roll
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 over medium-high heat until shimmering.
Add the peppers and onions to the skillet, sautéing until they are softened and slightly charred around the edges.
Push the vegetables to the side of the pan and add the steak strips in a single layer to ensure a good sear.
Season the meat with sea salt, black pepper, and garlic powder, then cook for 2 minutes until browned and caramelized.
Toss the meat and vegetables together, then shape them into a pile roughly the length of your roll.
Place the provolone slice over the mixture and cover the pan for 30 seconds until the cheese is gooey and fully melted.
Slice the hoagie roll open and toast it briefly, then use a wide spatula to scoop the cheesy steak mixture into the bread.