YOUR SOLIN GENERATED RECIPE
Tender Philly Cheesesteak with Caramelized Onions
Tender sliced grass-fed steak sautéed with sweet caramelized onions and crisp bell peppers, topped with melted provolone on a toasted sprouted grain roll.
INGREDIENTS
5 oz flank steak
0.5 medium yellow onion
0.5 medium green bell pepper
0.5 slice provolone cheese
1 small sprouted grain roll
0.5 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 15 minutes to firm up, then slice it against the grain into very thin ribbons.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the olive oil in a large cast-iron skillet over medium heat.
Add the onions and peppers to the skillet, sautéing for 8-10 minutes until the onions are golden and caramelized.
Push the vegetables to the side of the pan and increase the heat to medium-high.
Add the sliced steak to the hot skillet, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2-3 minutes until browned but still tender, then toss with the onions and peppers.
Shape the mixture into a mound the size of your roll and place the provolone slice on top to melt.
Slice the sprouted grain roll and toast it lightly in a separate pan or toaster.
Using a wide spatula, scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.