YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with caramelized onions and crisp bell peppers, tucked into a toasted sprouted grain roll with melted provolone for a savory, gooey finish.
INGREDIENTS
5 oz Flank steak
0.25 tsp Olive oil
0.5 medium Yellow onion
0.5 medium Green bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 slice Provolone cheese
0.5 medium Sprouted 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.
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced onions and green peppers to the pan, sautéing until the onions are translucent and slightly browned.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt and black pepper, searing for 1 to 2 minutes per side until browned.
Toss the meat and vegetables together, then shape them into a pile roughly the length of your roll.
Place the provolone cheese slice over the top and allow it to melt for about 30 seconds.
Slice the sprouted grain roll open and place it face-down over the cheesy steak mixture to steam slightly before scooping everything into the bread.