Easy Cheesesteak FlatbreadsJump to Recipe
Here’s a challenge: I want some lovely reader to come up with a word for a recipe that can be either an appetizer or a meal. Mealetizer? Appesup? Dinnertizer? I’m at a loss, but I want this to be a thing.
Anyway, whatever that word is, this recipe is that thing. Once you have these cheesesteak flatbreads made (they are easy), you can have a few of them for a very nice meal or chop them up and serve them at a party for a hearty warm appetizer. They work for either situation.
And no. I didn’t put Cheez Whiz on them. I guess you could but I live firmly in camp provolone when it comes to cheesesteak.
Easy to make flatbreads topped with sliced sirloin steak, peppers, onions, and provolone cheese. Great as a main dish or appetizer!
1) Preheat oven to 400 degrees F. Slice peppers, onion, and grate cheese.
2) Season steak with salt and pepper on both sides. In a small heavy skillet over medium high heat, add a drizzle of olive oil. Sear the steak for 3 minutes per side to get a nice crust on the steak. Remove steak from pan and slice thin. It will be very rare at this point.
3) Lay flatbread crusts out on a baking sheet. Bake for 3-4 minutes at 400 degrees F.
4) Remove flatbreads and spread each one with a thin layer of marinara sauce. Then top with sliced steak, peppers, and onions. Season with a pinch of salt and pepper. Bake flatbreads for 6 minutes.
5) Remove flatbreads and top with grated Provolone cheese. Season with dried oregano. Return to the oven for 3-4 minutes until cheese is bubbling.
Remove flatbreads, slice and serve!
You only need a few things to make these happen. I like a few peppers and a red onion, plus some provolone and a nice thick steak. I like to use a thicker steak like this one because when you slice it thin, you end up with some nice wide slices.
Start by slicing up the peppers and onions and grating the cheese. Just get everything ready.
You could use any sort of flatbread for these, but definitely look for something thin that will get nice and crispy. I’m sort of in love with these thin pizza crusts from Flatout Flatbread.
They are great for lots of quick meals. You can also slice the crust into chips and make this killer pepperoni pizza dip. BONUS, right?
Cooking the Steak
You could go either way here, but personally I recommend searing the steak before you add it to the flatbreads. This gives you a chance to season the steak nicely and also you can get a nice crust on the steak slices.
Could you just slice the steak very thinly and add it to the flatbreads? YES. The strips will cook, but personally I just like this method.
I season the steak with salt and pepper and sear it in a hot skillet for about 3 minutes per side so it gets a nice crust on it.
Then I slice it thin. The steak is still really rare at this point but it’ll finish cooking on the flatbread.
Building the Cheesesteak Flatbreads
The key to getting these flatbreads crispy is to bake them at 400 degrees F. without anything on them for about 4 minutes. This will crisp them up a bit and help your cause.
Then you can top them! One piece of advice: Use a light hand with the marinara. You don’t want these to be over-sauced. A very thin layer is good. Then peppers, onions, and steak!
Bake these like this (no cheese yet) for 5-6 minutes. That will finish cooking the steak.
Now it’s cheese time. I like to add the cheese mostly down the center of the flatbread to keep the edges super-crispy. Season the flatbreads with some salt, pepper, and dried oregano.
Back in the oven for 3-4 minutes just until the cheese is bubbly.
A Whiz Note: If you’re a staunch Whiz lover on your cheesesteaks, no worries. Skip the last baking step and bake the flatbreads for about 8 minutes after you add the steak. Then pull them out and drizzle them with hot Cheez Whiz. Not my personal preference, but it’ll work!
Slice ’em up and you’re good to go!
Two of these cheesesteak flatbreads is a solid meal or you can slice them into thirds or quarters and they work great for a hearty appetizer.
What’s my word here, people???
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!