YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak with Caramelized Onions
Thinly sliced lean steak and sweet caramelized onions tucked into a toasted whole grain roll with melted provolone cheese for a savory and satisfying bite.
INGREDIENTS
3 oz top round steak
0.5 whole whole grain hoagie roll
0.5 slice provolone cheese
0.5 medium yellow onion
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin ribbons.
Thinly slice the yellow onion into half-moons.
Heat the olive oil in a large cast-iron skillet over medium heat. Add the onions and a pinch of salt, cooking until they are soft and golden brown, about 10-12 minutes.
Remove the onions from the skillet and set aside. Increase the heat to medium-high.
Add the sliced steak to the hot skillet in a single layer. Season with sea salt, black pepper, and garlic powder. Sear for 2 minutes without moving to develop a crust, then toss and cook for another 1-2 minutes until browned.
Return the caramelized onions to the skillet and mix with the steak. Shape the mixture into a log roughly the size of your roll.
Place the provolone cheese slice over the steak and onion mixture. Cover the skillet with a lid for 30 seconds until the cheese is melted and gooey.
Slice the hoagie roll open and toast it lightly in a separate pan or toaster oven.
Use a wide spatula to scoop the cheesy steak and onion mixture into the toasted roll and serve immediately.