YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak sautéed with crisp peppers and onions, tucked into a toasted sprouted roll and topped with velvety melted provolone.
INGREDIENTS
5 oz Flank steak
0.25 cup Green bell pepper
0.25 cup Yellow onion
0.33 oz Provolone cheese
0.5 whole Sprouted grain hoagie roll
0.5 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, bite-sized strips.
Heat half of 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 charred. Remove the vegetables and set them aside.
Add the remaining olive oil to the same skillet. Season the steak strips with sea salt, black pepper, and garlic powder.
Sear the steak in a single layer for 2-3 minutes until browned and cooked through.
Return the vegetables to the skillet and toss them with the steak to combine.
Lay the provolone cheese slices over the steak and vegetable mixture, then cover the pan for 30 seconds until the cheese is completely melted.
Slice the sprouted grain hoagie roll and toast it lightly under a broiler or in a toaster oven.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.