YOUR SOLIN GENERATED RECIPE
Tender Philly Steak and Caramelized Onion Sandwich
Sautéed lean steak and golden caramelized onions piled into a toasted sourdough roll with melted provolone cheese for a savory, satisfying bite.
INGREDIENTS
7 oz flank steak
0.5 medium sourdough roll
0.33 oz provolone cheese
0.5 cup yellow onion
0.5 cup green bell pepper
0 tsp avocado 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 it against the grain into paper-thin strips.
Thinly slice the yellow onion and green bell pepper into long, thin strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the onions and peppers to the skillet and sauté until the onions are golden and caramelized, about 8 minutes.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 2 minutes without moving to develop a crust.
Toss the meat and vegetables together, then lay the provolone cheese over the mixture and cover the pan for 30 seconds until melted.
Slice the sourdough roll and toast it until crisp, then fill with the hot steak and cheese mixture and serve immediately.