YOUR SOLIN GENERATED RECIPE
Tender Philly Steak and Caramelized Onions
Sautéed lean flank steak and sweet caramelized onions served in crisp lettuce cups for a savory, melt-in-your-mouth experience.
INGREDIENTS
6 oz Flank steak
0.25 tbsp Olive oil
0.5 medium Yellow onion
0.5 medium Green bell pepper
0.5 oz Provolone cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
4 large Butter lettuce
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing for 8 to 10 minutes until the onions are deeply caramelized and soft.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the steak with the vegetables and cook for another 1 to 2 minutes until the steak is just cooked through.
Lay the provolone cheese slices over the mixture and cover the pan for 30 seconds until the cheese is gooey and melted.
Divide the mixture into the butter lettuce leaves and serve immediately.