Philly cheesesteak sandwiches are one of my all-time favorite guilty pleasures. There's something about the combination of juicy steak, peppers, onions and all the gooey cheese that completely trigger a craving in me that is hard to deny on a lazy Friday night. So why not try it in flatbread form?
This is a relatively quick and uncomplicated recipe, especially if you go the route of shaved steak. You can find finely shaved rib eye at most grocery stores which is the most ideal cut for cheesesteaks in general.
The thinner, the better.
You could, alternatively, get a flank steak or full rib eye and try slicing it thin yourself, but it may not have the same “ooooh, this is a good cheesesteak” effect. If you've ever watch a true cheesesteak shop build your sandwich, you'll notice that they cook and chop as they go with a rounded knife. There's to be no chewy chunks getting stuck in your teeth with this thin of a slice!
I love to add the optional horseradish sauce to this recipe because it gives it a unique kick that'll make you wonder why it isn't a default ingredient on your basic philly cheesesteak sandwich.
The combination of the spice you get from the horseradish coupled with the citrus tang you get from lemon juice is the perfect compliment to the meat, cheeses and veggies.
This is an awesome dinner dish but an even better party appetizer, as they are an easy grab and go bite. Just beware: if you serve it as an appetizer, you may wish you had your own flatbread to yourself!
If you are looking for other steak appetizer recipes, try my Sous Vide Short Rib Sliders!