YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced steak sautéed with sweet caramelized onions and peppers, served on a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
0.25 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 slice Provolone cheese
0.5 medium 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 against the grain into very thin strips.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing for 8-10 minutes until the onions are golden brown and caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the steak and vegetables together and cook for another 1-2 minutes until the steak is just cooked through.
Lay the provolone cheese slice over the steak mixture and cover the pan for 30 seconds until the cheese is melted and bubbly.
Slice the whole wheat 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.