YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak with Caramelized Onions
Thinly sliced flank steak seared with sweet caramelized onions and peppers, topped with melted provolone on a toasted whole grain roll for a savory and satisfying bite.
INGREDIENTS
3 oz Flank steak
0.5 small Whole grain 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 it against the grain into very thin strips.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing for about 8 to 10 minutes until the onions are golden brown and caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder.
Sear the steak for 1 to 2 minutes until browned and just cooked through, then toss everything together.
Slice the whole grain roll open and place the provolone cheese over the meat and vegetable mixture in the pan until it begins to melt.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.