YOUR SOLIN GENERATED RECIPE
Tender Philly Cheesesteak with Caramelized Onions
Sautéed thin-sliced flank steak tossed with caramelized onions and crisp peppers, topped with melted provolone for a savory and satisfying bite.
INGREDIENTS
6 oz Flank steak
1 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Green bell pepper
1 slice Provolone cheese
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 very thinly against the grain into bite-sized strips.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the onions and peppers to the skillet and sauté for 5-7 minutes until the onions are golden brown and caramelized.
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.
Sear the steak for 2-3 minutes without moving it to develop a crust, then toss with the vegetables and cook for another 1 minute.
Lay the slice of provolone cheese over the steak and vegetable mixture, cover the pan with a lid for 30 seconds until the cheese is gooey and melted.
Slide the mixture onto a plate and serve immediately while hot.