YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced steak seared with sweet caramelized onions and peppers, topped with melted provolone on a toasted sprouted grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz Grass-fed flank steak, shaved
0.5 medium Sprouted whole grain hoagie roll
0.5 cup Yellow onion, sliced
0.5 cup Green bell pepper, sliced
1 slice Provolone cheese
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Heat the extra virgin olive oil in a large cast-iron skillet over medium heat.
Add the sliced onions and green bell peppers to the skillet, sautéing for 8-10 minutes until the onions are golden and caramelized.
Push the vegetables to the outer edges of the pan and add the shaved flank steak to the center.
Season the steak with sea salt, black pepper, and garlic powder, searing for 2-3 minutes until browned and fully cooked.
Toss the steak and vegetables together, then lay the provolone cheese slice over the top of the mixture.
Cover the skillet with a lid for 30 seconds to allow the cheese to melt into the meat and vegetables.
Slice the sprouted grain roll and toast it lightly under a broiler or in a separate pan.
Transfer the cheesy steak and onion mixture into the toasted roll and serve immediately.