YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Sautéed lean steak strips and sweet caramelized onions tucked into a toasted whole grain roll with melted provolone for a savory and satisfying bite.
INGREDIENTS
3.5 oz flank steak
0.5 slice provolone cheese
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 small whole wheat hoagie roll
0.25 tsp 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 against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium heat.
Add the thinly sliced onions and bell peppers to the skillet, sautéing for 8-10 minutes until the onions are golden brown and caramelized.
Push the vegetables to the outer edges of the pan and increase the heat to medium-high.
Add the steak strips to the center of the pan in a single layer and season with sea salt, black pepper, and garlic powder.
Sear the steak for 2 minutes without moving it to develop a crust, then toss with the vegetables and cook for another 1-2 minutes.
Lay the provolone cheese slice over the steak and vegetable mixture, covering the pan for 30 seconds until the cheese is completely melted.
Slice the whole wheat hoagie roll open and toast it lightly in a separate pan or toaster oven.
Use a spatula to scoop the cheesy steak and onion mixture into the toasted roll and serve immediately.