YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak Sandwich with Caramelized Onions
Pan-seared thinly sliced flank steak and golden caramelized onions served on a toasted whole-grain roll with melted provolone for a savory and satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 small whole grain hoagie roll
0.5 slice provolone cheese
0.5 medium yellow onion
0.5 medium green bell pepper
0.25 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 against the grain into paper-thin strips.
Heat the olive oil in a large cast-iron skillet over medium heat and add the thinly sliced onions and bell peppers.
Sauté the vegetables for 8 to 10 minutes, stirring occasionally, until the onions are soft and deeply caramelized.
Push the vegetables to the 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 meat for 2 minutes without moving it to develop a crust, then toss with the vegetables and cook for 1 more minute.
Divide the mixture into a pile the size of your roll and place the provolone slice on top to melt.
Toast the whole grain hoagie roll and use a spatula to transfer the cheesy steak and onion mixture into the bread.