YOUR SOLIN GENERATED RECIPE
Tender Philly Cheesesteak with Caramelized Onions
Thinly sliced flank steak seared with caramelized onions and crisp peppers, topped with melted provolone on toasted sprouted grain bread for a savory, tender bite.
INGREDIENTS
5 oz flank steak
0.5 cup yellow onion
0.5 cup green bell pepper
0 tsp extra virgin olive oil
0.75 oz provolone cheese
1 slice sprouted grain bread
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, bite-sized strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing for 5-7 minutes until the onions are golden brown and caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, searing for 2 minutes without moving to develop a crust.
Toss the steak and vegetables together, then top with the provolone cheese.
Cover the skillet with a lid for 30 seconds until the cheese is completely melted and gooey.
Toast the sprouted grain bread until crisp, then pile the steak and onion mixture high on top and serve immediately.