YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 slice provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 tsp extra virgin olive oil
0.5 medium whole 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 20 minutes to firm up, then slice against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the onions and peppers to the skillet and sauté for 5 to 7 minutes until they are softened 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, searing for about 2 minutes per side until browned.
Toss the steak and vegetables together in the pan, then lay the slice of provolone cheese over the top until melted.
Slice the hoagie roll open and toast it lightly in the oven or on the skillet, then fill it with the cheesy steak and vegetable mixture.