Flatbreads are one of my go-to’s for no fuss, low-effort meals that are totally impressive and super delicious! Because the flatbreads are store bought and pre-cooked, it’s quicker and easier than pizza, but just as a shareable. This Cheesesteak flatbread is specifically designed to use leftover grilled steak, as I often have some in the fridge after summer meals (We like to grill up some extra to slice for things like salads and sandwiches the next day). It’s combined with creamy garlicky Boursin cheese, tender caramelized onions and melted provolone. My family has declared this one of their favorites! I’ll make something like this for a meal paired with a salad and some fruit on the side, or whip up a couple for a snack on a Sunday afternoon, or an appetizer with friends.
Ingredients needed
- Flatbread – flatbreads are generally sold near the breads and buns in the bakery section of the grocery store. Stonfire Naan is a popular brand (and what I’m using here). I also regularly use the ones from Trader joes. They’re labeled as Pizza Crust flatbreads and sold near the breads.
- Boursin Cheese – Boursin is a creamy soft cheese flavored with garlic and herbs. If you don’t have access to that, you could sub a garlic and chive cream cheese instead.
- Onions – white or yellow. I prefer a sweet onion, like Walla Walla
- Green bell pepper
- Steak – I designed this recipe to use up leftover steak. In these photos I specifically saved some smoked tri tip. Steak that’s cooked medium rare or more rare works well since it will get re-warmed while cooking.
- Provolone Cheese– I like a smoked provolone.
- Chives -optional, but recommended! I love both the punch of green and the little bite of onion flavor
- Olive Oil, Salt, Pepper
How to Make Cheesesteak Flatbread
- Start by sautéing sliced onions and peppers. While they cook, I like to toast up my flatbread. This recipe works great on a flat top surface on your grill (or right on the grates), or the stove top, or the oven.
- Remove flatbread and spread Boursin cheese over the surface. Top with grilled peppers and onions.
- On the same pan as your peppers and onions, warm up your sliced steak (if you’re using leftovers like I do).
- Top with smoked provolone cheese and melt.
- Remove from heat and top with chopped chives.
What Pan Should I Use?
I have a few pans that I find helpful for recipes like this. You can also put flatbreads directly on your grill grates, you just need to be really mindful of the flames so it doesn’t burn!
Made In Carbon Steel Griddle – this pan is high quality and can be used on the stove top, oven or on the grill. Carbon steel is basically indestructible, though it does require some seasoning and care. This pan was a little smaller in person than I imagined, but it’s the perfect size for most store bought flatbreads.
Hexclad Hybrid Double Burner Griddle – I use this pan exclusively on the stove top. It’s wider than the Made-in pan, but has a hybrid non-stick surface so I wouldn’t put it on the grill.
Steelmade Flatop Griddle – My favorite! This is the pan I’ve been looking for for so long. I bought the largest size they made and purchased pre-seasoned. It’s been a workhorse on my outdoor grill and easily transforms it into a flattop when needed. I love this one because I can cook my flatbread, vegetables, and warm up my steak all on the same grill surface. Note that it’s very heavy- it’s basically a giant cast iron flat top.
Frequently Asked Questions
Absolutely- it makes a delicious pizza!
Nope you can also make it on a stovetop or in the oven.
You bet!
Cheesesteak Flatbread
Ingredients
- 1 Flatbread
- 1 package (5.3oz) Boursin cheese
- ½ sweet onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 oz leftover cooked steak more or less depending on what you have!
- 6 slices smoked provolone cheese
- 2 tablespoons chopped chives
- olive oil
Instructions
- Notes: Instructions written for grill or stovetop. You could also do this in a 425℉ oven on a baking sheet. Different brands and styles of flatbreads vary in size. Measurements and cook times in this recipe are approximate. It's okay to eyeball things depending on both the size of your flatbread and also your liking!
- Heat your grill to medium heat or heat a flat griddle pan on your stovetop. If you have a flat top pan for your grill, I like to use that, but you can also make this directly on your grill grates. If you put the flatbread directly on the grates, I suggest using indirect heat as to not burn the bottom.
- Add a little oil to your cooking surface and saute onions and peppers until soft and slightly caramelized. Season with a little salt and pepper.
- If using a flat top surface, add a very light coat of oil and place flatbread down to start to warm and crisp. After 2-3 minutes remove from heat and spread Boursin cheese over the warm surface of the flatbread. I use about half a package Boursin on one flatbread.
- When peppers and onions are tender and caramelized, place on top of the flatbread.
- Slice steak as thin as possible and then chop into small pieces .Warm steak in the same place you cooked your onions and then spread evenly over the flatbread. Finally top with cheese as desired and return flatbread to heat.
- Cook until cheese is melted and bottom is golden and crisp. If using a grill, closing the lid will help.
- Remove from heat and sprinkle with chives. Slice and serve immediately.
