Cheesesteak Flat Bread Recipe

Prepare steak

If not pre-sliced, freeze the steak about 30–45 minutes until firm and slice thinly against the grain. Pat slices dry with paper towels. In a bowl, toss the steak with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tbsp Worcestershire sauce. Set aside to rest at room temperature for 10 minutes.

Prepare vegetables

Peel and thinly slice the onion. Core and thinly slice the green bell pepper. Clean and slice mushrooms. Toss vegetables with 1 tbsp olive oil, 1 tsp salt and 1 tsp black pepper and set aside.

Preheat your oven to 425°F (220°C) if you plan to finish the flatbreads in the oven, or preheat a large skillet/griddle over medium-high heat for stovetop finishing.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter (or use the oil from the 'Flatbread & assembly' section if preferred). When the fat is hot and shimmering, add the sliced onions. Cook, stirring occasionally, for 3–4 minutes until they begin to soften and turn translucent.

Add the sliced bell pepper and mushrooms to the pan. Continue to cook 5–7 minutes, stirring occasionally, until the vegetables are softened and edges begin to caramelize. Season to taste with a pinch more salt and pepper. Transfer the cooked vegetables to a bowl and set aside.

Wipe the skillet clean and return to high heat. Add 1 tbsp olive oil and let it heat until just smoking. Add the seasoned steak in a single layer (do this in batches if necessary to avoid steaming). Let the meat sear undisturbed for 30–45 seconds, then stir or toss and continue cooking 1–2 minutes total until browned but still juicy. Remove from heat.

Return the cooked vegetables to the skillet with the steak and briefly toss together over medium heat for 30–60 seconds to marry flavors. Taste and adjust seasoning (salt/pepper/Worcestershire) as desired.

If finishing in the oven: place flatbreads on a baking sheet. Brush each lightly with olive oil (about 1/2 tbsp per flatbread). Divide the steak-vegetable mixture evenly among the flatbreads, spreading it to leave a 1/2" border. Top each with 2 slices provolone and a sprinkle (about 1/4 cup) of shredded mozzarella if using. Bake in the preheated oven 6–8 minutes until cheese is melted and edges of flatbread are golden and crisp.

If finishing on the stovetop: warm a large skillet or griddle over medium heat. Brush the flatbread lightly with oil and place cheese side up. Pile the steak-vegetable mixture on top and cover the pan with a lid for 2–3 minutes until cheese melts. For crisper bottoms, after melting, transfer each flatbread (filling-down) briefly to a hot dry skillet for 30–60 seconds to crisp the underside.

Remove flatbreads from oven or skillet. Sprinkle chopped parsley over each and add hot sauce to taste if using. Let rest 1–2 minutes, then slice into 2–3 pieces per flatbread with a pizza cutter and serve warm.