YOUR SOLIN GENERATED RECIPE
Tender Philly Cheesesteak with Caramelized Onions
Sautéed lean beef strips tossed with sweet caramelized onions and crisp bell peppers, topped with melted provolone for a savory, melt-in-your-mouth experience.
INGREDIENTS
4 oz lean top round beef
0.5 whole yellow onion
1 whole green bell pepper
1 oz provolone cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 cup baby spinach
PREPARATION
Place the beef in the freezer for 15 minutes to firm up, then slice into very thin strips against the grain.
Heat the olive oil in a large cast-iron skillet over medium heat and add the sliced onions.
Cook the onions for 8-10 minutes, stirring occasionally, until they are soft and deeply caramelized.
Increase the heat to medium-high, add the sliced bell peppers, and sauté for 3 minutes until tender-crisp.
Add the beef strips to the skillet, seasoning with sea salt, black pepper, and garlic powder.
Sear the beef for 2-3 minutes until browned and just cooked through, then toss with the vegetables.
Lay the provolone cheese slices over the mixture and cover the pan for 1 minute until the cheese is gooey.
Place the fresh baby spinach in a bowl and top with the hot cheesesteak mixture to serve.