YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank 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 medium Whole grain hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 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 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 until shimmering.
Add the sliced onions and bell peppers 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.
Cook the beef for 2 minutes without moving it to develop a brown crust, then toss with the vegetables and cook for another minute.
Lay the provolone cheese slice over the meat and vegetable mixture, covering the pan for 30 seconds until the cheese is gooey and melted.
Slice the whole grain roll open and toast it lightly, then pile the cheesy steak and pepper mixture into the roll and serve immediately.