YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced grass-fed steak seared with savory caramelized onions and melted provolone on a toasted sprouted roll for a satisfying, protein-packed bite.
INGREDIENTS
5 oz Grass-fed flank steak
0.5 cup Yellow onion
0.5 cup Green bell pepper
1 oz Provolone cheese
0.25 whole Sprouted grain hoagie roll
0 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 15 minutes to firm up, then slice it into very thin strips against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing for 8-10 minutes until the onions are deeply caramelized and soft.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2-3 minutes until browned.
Toss the meat and vegetables together, then lay the provolone cheese slices over the mixture and cover the pan for 1 minute to melt.
Toast the sprouted grain hoagie roll lightly in a separate pan or toaster oven.
Scoop the cheesy steak and onion mixture onto the toasted roll and serve immediately.