YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Sautéed lean flank steak and sweet caramelized onions tucked into a toasted whole grain roll with a blanket of melted, velvety provolone cheese.
INGREDIENTS
4 oz Flank steak
0.5 small Whole grain hoagie roll
0.5 medium Yellow onion
0.5 medium Green bell pepper
0.5 slice Provolone cheese
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice it into very thin strips against the grain.
Heat half the olive oil in a large skillet over medium heat; add the sliced onions and peppers, cooking until the onions are golden and caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant, then remove the vegetables from the pan and set aside.
Increase the heat to high, add the remaining oil, and sear the steak strips quickly until browned and just cooked through.
Return the vegetables to the pan, toss with the steak, and season with sea salt and black pepper.
Slice the whole grain roll, place the provolone cheese on top of the steak mixture to melt, then scoop everything into the toasted roll.