YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced flank steak seared with caramelized onions and peppers, served on a toasted whole-grain roll with a layer of melted, velvety provolone cheese.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat hoagie roll
0.5 slice provolone cheese
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 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 against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet over medium heat.
Add the sliced yellow onions and green bell peppers to the skillet, sautéing until they are soft and golden brown.
Push the vegetables to the side of the pan and increase the heat to medium-high.
Add the steak strips to the hot pan and season with sea salt, black pepper, and garlic powder.
Sear the steak for 2-3 minutes until browned and fully cooked, then toss with the caramelized vegetables.
Slice the hoagie roll open and place the provolone cheese inside.
Fill the roll with the hot steak and onion mixture, allowing the heat to melt the cheese into a creamy finish.