YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Sliced grass-fed steak seared with savory caramelized onions and crisp peppers, topped with melted provolone on a toasted whole-grain roll for a satisfying, hearty bite.
INGREDIENTS
6 oz grass-fed flank steak
0.25 tsp extra virgin olive oil
1 medium yellow onion
0.5 medium green bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 oz provolone cheese
1 medium whole grain hoagie roll
PREPARATION
Thinly slice the flank steak against the grain into very small strips.
Heat olive oil in a large skillet over medium-high heat.
Add sliced onions and bell peppers, sautéing until the onions are golden brown and caramelized.
Push vegetables to the side and add the steak strips, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak for 2-3 minutes until browned and cooked through.
Mix the steak and vegetables together, then top with the provolone cheese slices until melted.
Slice the hoagie roll and lightly toast it in a separate pan or oven.
Scoop the steak and cheese mixture into the toasted roll and serve immediately.