Philly cheesesteak flatbread aka your new favorite appetizer. Call it deconstructed, call it inside out, call it whatever you want – if you love Philly cheesesteak sandwiches, you're going to love these!
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!
How to make Philly Cheesesteak Flatbread
Step 1: Preheat the oven and brush flatbread with olive oil.
Step 2: Slice and caramelize onions in a small pan.
Step 3: Slice peppers and add to caramelized onions.
Step 4: Cook steak with Worcestershire sauce, salt, and pepper.
Step 5: Create cheese sauce using butter, flour, milk, mozzarella, provolone, and gorgonzola.
Step 6: Bake naked flatbread for 3 to 5 minutes. Add cheese sauce, steak, peppers, and onions. Bake for an additional 11 to 12 minutes.
Step 7 (optional): Top with horseradish and lemon juice for a zing!
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!
- 24 oz Finely Sliced Rib Eye Steak
- 1 Flatbread/Naan
- 1/2 onion, sliced
- 1/2 Green pepper, sliced
- 1/2 cup shredded mozzarella
- 3-4 slices Provolone cheese
- 1/4 cup Gorgonzola Cheese
- 1 cup Milk
- 1 tbsp Worcestershire sauce
- 4 tbsp butter
- 1 tbsp brown sugar
- 2 tbsp flour
- Salt & Pepper, to taste
- olive oil
- 1-2 tbsp Horseradish, optional
- Squeeze Lemon juice, optional
- Preheat oven to 400 degrees F and brush flatbread with olive oil. Set aside.
- Slice onions and caramelize with 2 tablespoons of butter and brown sugar in a small pan over medium heat. Set aside.
- Slice peppers and add to the same small pan and saute until slightly cooked.
- Add steak to a large pan over medium heat. Add worcestershire sauce and salt and pepper to taste.
- Melt 2 tbsp butter over medium heat. Add 2 flour and milk. Bring to a boil, stirring consistently. Add cheeses (mozzarella, provolone and gorgonzola) and continue stirring into fully melted and combined into a slightly thick sauce.
- Bake flatbread for 3 to 5 minutes.
- Spread cheese sauce over flatbread and top with cooked steak, onions and peppers. Bake for 11-12 minutes.
- (Optional) combine horseradish and lemon juice to drizzle over cooked flatbread.
- Slice into triangles and serve immediately.