YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak sautéed with crisp peppers and onions, tucked into a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
4.5 oz Flank steak
0.5 tsp Olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.5 whole Whole grain hoagie roll
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Freeze the steak for 20 minutes to firm it up, then slice into paper-thin strips against the grain for maximum tenderness.
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 soft and edges are slightly charred.
Move the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for about 2 minutes until just browned, then toss with the vegetables to combine.
Lay the provolone slice over the steak and vegetable mixture, covering the pan briefly until the cheese is gooey and melted.
Transfer the mixture into the toasted whole grain roll, ensuring every bit of the savory juices is captured.