YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Sautéed lean flank steak and caramelized onions stuffed into a toasted whole-grain roll with melted provolone for a savory, velvety finish.
INGREDIENTS
4 oz Flank steak
0.25 tsp Olive oil
0.5 medium Yellow onion
0.5 medium 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 into very thin ribbons against the grain.
Heat the olive oil in a large cast-iron skillet over medium heat and add the sliced onions and green peppers.
Cook the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
Increase the heat to high, push the vegetables to the side of the pan, and add the steak ribbons in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 2 minutes until browned and just cooked through.
Toss the meat and vegetables together, then lay the provolone slice over the mixture until it becomes gooey and melted.
Slice the hoagie roll open, scoop out some of the soft center to make room, and toast it lightly before stuffing it with the hot steak and cheese mixture.