Flatbread anyone?? Trust us when we say YOU want THIS…
This Steak Gorgonzola Flatbread not only looks gorgeous (making it a perfect contender for all entertaining and special occasions), this happens super fast. About 20 minute fast…
Words like steak… cherry tomatoes… arugula… gorgonzola just scream DELICIOUS. And when all of them pile high together on flatbread, it’s just your most delicious pizza dream come true. Make this steak flatbread as a main dish or an appetizer, and you will be amazed how easily you can whip up this restaurant quality stunner in such a short time...
And let me tell ya more good news. This flatbread is just born for all your leftover steak that you already have in the refrigerator. Your cook time gets even shorter, it’s just a matter of minutes and that tasty lunch or dinner is ready for those busy, demanding days or nights.
Steak Gorgonzola Flatbread
How many of you like pizza time? We absolutely love it here at the Beisers’. It’s always fun making that pizza with all the family around in the kitchen. Though it’s very satisfying and rewarding to roll your own pizza dough and create pizza from scratch, sometimes you just crave that pizza night without spending an hour in the kitchen.
Flatbread is your answer, my folks. You can create some amazing, super delicious pizza experiences with those flatbreads you see all the time in grocery stores. All you need to do is heat them up a little bit in your oven till they become a little toasty, and they are ready for toppings. Life can’t get much easier and tastier!
What is Flatbread?
Flatbread is a bread made with flour and salt along with water, milk, yogurt, or other liquid. It is then rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Flatbreads range from below one millimeter to a few centimeters thick, so that they can be easily eaten without being sliced. Pizza flatbreads, pita bread, even naan bread makes an excellent base for any kind of pizza you have in mind.
What steak to use
The beauty of this flatbread pizza is that you can use any steak you prefer. Once it’s cooked, all you have to do is cut it into thin strips.
We personally like ribeye, New York strip, flank steak, sirloin, or even top round. You can cook the steak with just salt and pepper, or add some seasonings to it for a little bit more flavor. Our Montreal steak seasoning would be so great for any steak. Other choices would be marinades like carne asada or chimichurri.
Like mentioned above, leftover steak from a previous meal is great on this flatbread too.
Ingredients used today for Steak Flatbread Pizza
- Store bought flatbread or pizza shell
- Steak – We used New York strip today but you can use any other steak of your choice.
- Olive oil
- Mushrooms – sliced.
- Small red onion – sliced.
- Cherry tomatoes – halved.
- Red chili flakes – just a pinch.
- Gorgonzola cheese
- Salt – to taste.
How to make Steak Gorgonzola Flatbread
1. Prepare the flatbread: Preheat oven to 400 degrees F. Place the pre made flatbread/pizza directly on the middle rack in the oven and cook for 4-6 minutes, until the crust is slightly toasted.
2. Prepare the veggies: Heat olive oil in a pan and sauté mushrooms for 3-4 minutes until they start to release the juices. Add red onion, red chili flakes and salt and cook for another 3-4 minutes, till most of the juices evaporate.
3. Cook the Steak: Grill or pan sear the steak to your desired doneness. Times will vary according to cut and thickness, but you will want the temperature on an instant read thermometer to read:
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 140°F
- Medium Well: 150°F
- Well: 160°F
After cooking, cover with foil and allow to rest 5-10 minutes.
4. Assemble the flatbread: Top the flatbread with sautéed mushrooms and onions, followed by steak. Add on cherry tomato halves, and top it with arugula and gorgonzola. Serve immediately.
Other toppings that can go great on this Steak Flatbread
Bell peppers of different colors would give some more color and will complement the steak well.
Olives, artichoke hearts, sun dried tomatoes, roasted bell peppers, sautéed spinach or pickled jalapeños all sound great.
- Play with different cheeses. Instead of gorgonzola, you can try goat cheese, feta cheese or even mozzarella cheese.
- Try adding some base sauce on the flatbread like pesto sauce, cream cheese or even regular pizza sauce for a different flavor profile.
So there you go, we give you one more of our favorite recipes… We love creating flatbread pizzas and this Steak Gorgonzola is what we go back to many, many times. Try it with your friends and family, or save it for some special occasion like Valentines or New Years.
Oh, but then why wait? Just grab that flatbread the next time you’re in the grocery store and make it happen… Pizza time… No, flatbread time… is always a Good time! 🙂
Steak Gorgonzola Flatbread, on my Gypsy Plate… enjoy!
- 1 store bought flatbread or pizza shell
- 1lb Steak ( see note)
- 1 Tbsp olive oil
- 8oz mushrooms, sliced
- 1/2 small red onion, sliced
- 6oz cherry tomatoes, halved
- Pinch of red chili flakes
- 1/2 cup gorgonzola cheese
- Handful of arugula
- Salt to taste
- Preheat oven to 400°F
- Heat olive oil in a pan over medium high heat and sauté mushrooms for 3-4 minutes until they start to release their juices. Add red onion and red chili flakes and salt and cook for another 3-4 minutes, till most of the juices evaporate.
- While veggies are cooking, add pre made flatbread/pizza to the oven and cook for 4-6 minutes, until crust is slightly toasted.
- Cook the steak on the grill or cast iron skillet on stovetop to your desired doneness. Cooking times will vary depending on cut and thickness. See note for temperature chart.
- Assemble the flatbread with sautéed mushrooms and onions followed by steak. Add on cherry tomato halves, and top it with arugula and gorgonzola. Serve immediately.
You can use any steak of your choice like new york strip, flank steak, ribeye, sirloin.
Cook steak to the following temperature, as measured by an instant read thermometer. Remove to a plate and tent with aluminum foil for 5-10 minutes before slicing. Temperature will continue to rise as it rests.
- Rare - 120°F
- Medium Rare - 130°F
- Medium - 140°F
- Medium Well - 150°F
- Well - 160°F
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 606Total Fat 33gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 15gCholesterol 127mgSodium 679mgCarbohydrates 35gFiber 4gSugar 5gProtein 42g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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