YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Sautéed lean flank steak and vibrant peppers tucked into a toasted sourdough roll with gooey melted provolone cheese.
INGREDIENTS
5 oz Flank steak
0.5 medium Sourdough roll
0.5 slice Provolone cheese
0.5 cup Yellow onion
0.5 cup Green bell pepper
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 until the onions are golden brown and caramelized.
Push the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2-3 minutes until browned but still tender, then toss with the vegetables.
Slice the sourdough roll open and lightly toast it in the pan or a toaster oven.
Pile the steak and vegetable mixture into the roll and top with the provolone cheese, covering the pan for 30 seconds to allow the cheese to melt.
Serve immediately while the sandwich is hot and the cheese is stretchy.