YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced flank steak seared with savory caramelized onions and peppers, topped with melted provolone on a toasted whole-grain roll for a satisfying, protein-packed bite.
INGREDIENTS
5 oz flank steak
0.5 cup yellow onion
0.5 cup green bell pepper
0.25 tsp extra virgin olive oil
0.33 oz provolone cheese
0.5 small whole wheat hoagie roll
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 very thinly against the grain.
Heat the olive oil in a large cast-iron skillet over medium heat.
Add the sliced onions and bell peppers to the skillet, sautéing for 8-10 minutes until the onions are soft and deeply caramelized.
Push the vegetables to the side of the pan and increase the heat to medium-high.
Add the steak slices in a single layer, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak for 2 minutes without moving it to get a nice crust, then toss with the vegetables and cook for another minute.
Lay the provolone cheese over the steak and vegetable mixture, covering the pan for 30 seconds to allow the cheese to melt.
Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan.
Scoop the cheesy steak and onion mixture into the toasted roll and serve immediately.