YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced steak seared with savory caramelized onions and peppers, topped with melted provolone on a toasted whole grain roll for a gooey finish.
INGREDIENTS
6 oz grass-fed flank steak
0.5 medium whole grain hoagie roll
0.5 slice provolone cheese
0.5 cup yellow onion
0.5 cup green bell pepper
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the flank steak in the freezer for 20 minutes to firm up, then slice into very thin ribbons against the grain.
Heat half of the olive oil in a cast-iron skillet over medium-high heat.
Add sliced onions and peppers to the skillet, sautéing until the onions are deeply caramelized and fragrant.
Remove vegetables from the pan and set aside; add the remaining oil to the same skillet.
Season the steak with sea salt, black pepper, and garlic powder, then sear in the hot skillet for 2-3 minutes until browned.
Return the vegetables to the pan, toss with the steak, and lay the provolone cheese over the top until melted.
Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan.
Scoop the cheesy steak and onion mixture into the toasted roll and serve immediately.