YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced flank steak seared with savory caramelized onions and peppers, topped with melted provolone on a toasted whole grain roll for a satisfyingly gooey finish.
INGREDIENTS
3 oz flank steak
0.5 whole yellow onion
0.5 whole green bell pepper
0.25 tsp olive oil
0.5 whole whole grain hoagie roll
0.5 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 20 minutes to firm up, then slice against the grain into very thin strips.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing for 8-10 minutes until they are soft and golden brown.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 minutes per side until browned and cooked through.
Toss the steak and vegetables together, then place the slice of provolone cheese on top until it begins to melt.
Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan.
Use a spatula to scoop the steak and cheese mixture into the toasted roll and serve immediately.