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Philly Cheesesteak Flatbread

Writer's picture: Erin SzochErin Szoch

Ingredients

  • 1 lb Finely Sliced Rib Eye Steak

  • 1 Flatbread or 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

Directions

  1. Preheat oven to 400º F and brush flatbread with olive oil. Set aside.

  2. Slice onion and pepper, add to pan with 2 tablespoons of butter and brown sugar in a small pan over medium heat.

  3. Add steak to a large pan over medium heat. Add Worcestershire sauce and salt and pepper to taste.

  4. In a saucepan, melt 2 tbsp butter over medium heat. Add 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.

  5. Bake flatbread for 3 to 5 minutes.

  6. Spread cheese sauce over flatbread and top with cooked steak, onions and peppers. Bake for 11-12 minutes.

  7. (Optional) combine horseradish and lemon juice to drizzle over cooked flatbread.

  8. Slice and serve immediately.


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