YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Sautéed grass-fed steak and sweet caramelized onions are piled onto a toasted whole-grain roll and topped with melted, creamy provolone cheese.
INGREDIENTS
5 oz Grass-fed flank steak
1 medium Whole grain hoagie roll
1 oz Provolone cheese
0.5 cup Yellow onion
0.5 cup Green bell pepper
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
1. Place the flank steak in the freezer for 20 minutes to firm up, then slice it against the grain into very thin ribbons.
2. Heat the avocado oil in a large cast-iron skillet over medium-high heat.
3. Add the sliced onions and bell peppers to the skillet, sautéing until the onions are golden brown and caramelized.
4. Push the vegetables to the side of the pan and add the thinly sliced steak in a single layer.
5. Season the steak with sea salt, black pepper, and garlic powder, searing for 2 minutes until browned.
6. Toss the steak and vegetables together, then top with the provolone cheese until it is gooey and melted.
7. Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan.
8. Scoop the cheesy steak and onion mixture into the toasted roll and serve immediately.