YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak Sandwich with Caramelized Onions
Thinly sliced flank steak seared with savory caramelized onions and peppers, topped with melted provolone on a toasted whole-grain roll.
INGREDIENTS
5 oz grass-fed flank steak
0.25 tsp extra virgin olive oil
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 slice provolone cheese
0.75 medium sprouted whole-grain hoagie roll
0.25 tsp sea salt
0.25 tsp black pepper
0.5 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 strips.
Heat the olive oil in a large cast-iron skillet over medium heat and add the sliced onions and bell peppers.
Sauté the vegetables for 8 to 10 minutes until they are soft and the onions have developed a golden, caramelized color.
Move the vegetables to the side of the pan and increase the heat to medium-high.
Add the steak strips to the pan and season them with sea salt, black pepper, and garlic powder.
Sear the steak for 2 to 3 minutes until browned, then toss with the vegetables and lay the provolone cheese on top to melt.
Slice the sprouted grain roll and toast it lightly before filling it with the cheesy steak and onion mixture.