YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced flank steak seared with savory caramelized onions and peppers, topped with melted provolone on a toasted whole grain roll for a satisfying bite.
INGREDIENTS
3.5 oz flank steak
0.5 small whole grain hoagie roll
0.5 medium yellow onion
0.5 medium green bell pepper
0 slice provolone cheese
0 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 20 minutes to firm up, then slice against the grain into very thin ribbons.
Heat the olive oil in a large cast-iron skillet over medium heat.
Add the thinly sliced yellow onion and green bell pepper to the skillet, sautéing until the onions are soft and golden brown.
Push the vegetables to the side of the pan and increase the heat to medium-high.
Add the steak ribbons to the skillet and season with sea salt, black pepper, and garlic powder.
Sear the meat quickly for 2-3 minutes until browned and fully cooked, then toss with the onions and peppers.
Place the provolone cheese slice over the meat mixture and cover the pan for 30 seconds until the cheese is melted.
Slice the whole grain hoagie roll open and toast it lightly in a separate pan or oven.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.