YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced grass-fed steak sautéed with crisp bell peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory and satisfying bite.
INGREDIENTS
5 oz grass-fed flank steak
1 small whole grain roll
0.5 cup green bell pepper
0.5 cup yellow onion
1 slice provolone cheese
1 tsp extra virgin 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 against the grain into very thin ribbons.
Heat a large cast-iron skillet over medium-high heat with half of the olive oil.
Add the sliced onions and bell peppers to the skillet, sautéing until they are tender and slightly caramelized.
Push the vegetables to the side of the pan, add the remaining oil, and sear the steak strips with sea salt, black pepper, and garlic powder until browned.
Toss the steak and vegetables together in the skillet, then divide the mixture into a pile roughly the length of your roll.
Place the provolone cheese slice over the steak mixture and cover the pan for 30 seconds until the cheese is gooey and melted.
Lightly toast the whole grain roll, then scoop the cheesy steak and pepper mixture into the bread and serve immediately.