Steak Flatbread Pizza Recipes

STEAK & BLUE CHEESE PIZZA

Steps:

• Preheat oven to 450°. Sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add beef and mushrooms; cook until beef is no longer pink, 3-4 minutes. Remove from pan., Cook onion in remaining oil until tender, 2-3 minutes. Add cream and blue cheese; cook until slightly thickened, 3-5 minutes longer., Place crust on a 12-in. pizza pan or baking sheet. Spread with cream mixture; top with beef mixture. Sprinkle with parsley. Bake until sauce is bubbly and crust is lightly browned, 10-12 minutes.

FLATBREAD PIZZA WITH BEEF, MUSHROOM, AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 550° F or as high as your oven will go.
• Over medium low heat, caramelize the onions in the butter until soft and golden brown.
• Using tongs, remove the onion to a paper towel-lined, leaving as much butter behind in the pan as possible.
• Add the mushrooms to the hot pan and brown.
• Then add the thyme to the mushrooms and stir to heat.
• Turn off the flame and begin assembling the flatbread pizzas on a section of parchment paper.
• Brush olive oil over the tops of the flatbread pieces, being careful to reach to the edges.
• Spread half of the diced garlic over each, distributing evenly.
• Sprinkle 1/4 cup of shredded mozzarella over each.
• Then layer the onion and mushrooms.
• Drop half slices of the roast beef in small piles.
• Sprinkle some more mozzarella lightly over the roast beef.
• Lift the parchment paper with the assembled flatbread pizzas onto a cookie sheet.
• Place on the middle rack of the pre-heated oven.
• Bake until the cheese is melted and begins to turn golden brown, and the bread edges are becoming crispy, about 2-3 minutes
• Remove from the oven and place on a cutting board.
• Rest for about 3-5 minutes, then slice and serve.

PIZZA WITH NY STRIP, BLUE CHEESE AND BALSAMIC GLAZE

Steps:

• For the glaze:
• Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.
• For the steak:
• Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.
• For the pizza:
• Heat the grill to high.
• Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
• In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
• Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

STEAK AND MUSHROOM FLATBREAD PIZZA

Steps:

• Preheat oven to 375 Degrees. Place flatbread pizza crust on large baking sheet or pizza pan. Set aside.
• Using a medium skillet and turn onto medium-high heat. Add a tablespoon of olive oil. Add the shaved beef and season with salt and pepper. Cook just until the beef has turned brown, 5-7 minutes. It will cook more in the oven. Place the beef on a plate and set aside. Using the same pan, cook the mushrooms about 2-3 minutes.
• Sprinkle about ½ cup of Gruyere cheese on top of the flatbread crust. Sprinkle the cooked beef evenly across the flatbread crust along with the mushrooms, and sprinkle about a ⅓ cup of the green onions on top and the remaining cheese. Place in the oven for 12-15 minutes. Remove from oven and sprinkle with remaining green onion.
• While the pizza is baking, add the sour cream, Horseradish, vinegar, and season with salt to taste and mix. Drizzle the horseradish cream on top of the pizza as desired. Finally, sprinkle crispy onions on top of the pizza and serve.
• Note: I put the horseradish cream in a sandwich bag and cut a small tip at the end and drizzled the cream across the pizza that way.

STEAK FLATBREAD PIZZA

Steps:

• 1. Preheat oven to 400 degrees. Spray both sides flatbreads with nonstick cooking spray. Bake 6 to 8 minutes or until slightly crisp and golden brown.
• 2. Season beef with garlic salt. Cook steak in a medium skillet over medium-high heat until medium-rare (135 degrees). Allow steak to rest 5 minutes before slicing across the grain into thin slices. Set aside.
• 3. Spread flatbread with spreadable cheese. Top with mozzarella, steak, and mushrooms. Sprinkle with chopped bell peppers and thinly sliced red onions. Bake 8 to 10 minutes or until cheese has melted. Sprinkle with fresh basil just before serving, if desired.

BOB'S PHILLY CHEESESTEAK FLATBREAD PIZZA

Steps:

• . Preheat the oven to 375*.
• 2. While the oven is preheating place the balsamic vinegar, honey, and black pepper into a sauce pan and turn the heat to a medium-high. Stirring frequently until reduced to a syrupy density. About half the volume.
• 3. Meanwhile while the Balsamic Vinegar is reducing spread the cream cheese on the flatbread. Place the roast beef slices on the cream cheese. Next spread the peppers and onions evenly over the pizza. Slice the fresh mozzarella and evenly place over the peppers and onions. Sprinkle the parmesan cheese over the mozzarella. Bake until cheese is melted, then broil until cheese browns to your liking. Remove from oven and drizzle the balsamic reduction over pizza, slice, and serve.

PHILLY STEAK PIZZA

Steps:

• Preheat the oven to 400 degrees. Heat a large saute pan to medium-high heat. Drizzle a tablespoon of olive oil in the pan. Season the steak with salt and pepper. Saute the steak for 6-8 minutes until medium-rare. Remove to a plate and tent with tin foil for 10 minutes. Add another teaspoon or two of olive oil to the pan. Saute the veggies over high heat until softened with browned charred bits. Remove from heat and set aside. Slice the steak against the grain as thinly as you can. Place the naan bread on a large cookie sheet. Brush the entire surface of each bread with a little olive oil. Top the breads with steak slices, veggies, and shredded cheese. Heat in the oven for 5 minutes or until the cheese has melted. Sprinkle with fresh parsley and serve.

GRILLED STEAK GORGONZOLA FLATBREAD

Steps:

• Preheat BBQ to med-high heat, or preheat oven to 400 F. Season steak with salt and pepper, then when grill is preheated, add steak and grill for 2 minutes per side until cooked medium rare. Alternatively, heat a bit of olive oil in a skillet over medium-high heat and cook steak for 2 minutes per side. Remove steak from heat and let sit at least 10 minutes before slicing.
• Meanwhile, add olive oil to a large skillet. Add mushrooms, cooking for 3-4 minutes until mushrooms start to release juices. Add red onion and red pepper and season with salt and pepper, then saute for another 2-3 minutes until softened.
• While veggies are cooking, add pre-made pizza/flatbread shell to the grill or oven and cook for 1-2 minutes per side until crust is slightly toasted. Remove from heat and add steak, cheese of choice, sauteed veggies, and then top with arugula. Serve and enjoy!

CARAMELIZED ONION AND STEAK FLATBREAD

Steps:

• Heat oil in small nonstick skillet on medium heat. Add onions; cook 8 to 10 min. or until onions are tender and golden brown, stirring frequently. Spoon into small bowl; cover to keep warm.
• Sprinkle both sides of steak evenly with garlic powder. Heat grill pan on medium-high heat. Add steak; grill 5 to 7 min. on each side or until steak is cooked to medium doneness (160°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into very thin slices.
• Add naan breads to grill pan; cook 2 to 3 min. on each side or until warmed and grill marked on both sides. Meanwhile, mix mayo and horseradish until blended.
• Spread mayo mixture onto naan breads; top with onions, arugula and meat.

GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD

Steps:

• Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
• Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
• Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

STEAK, GOAT CHEESE & ROASTED BRUSSELS SPROUTS FLATBREAD

Steps:

• Preheat your oven to 350°.
• Grill or broil your steak to your preferred doneness. Allow the steak to rest for at least 5 minutes before slicing.
• Meanwhile, place the Naan breads on a baking sheet and top with crumbled goat cheese & shredded Italian cheese.
• Cut the root ends of the brussels sprouts off and carefully separate the leaves. Place the leaves on a separate baking sheet and toss them with olive oil and a pinch of salt. Add both pans to the oven and bake at 350° for 10 minutes.
• Thinly slice the steak and layer it on the flatbreads. Top with the roasted brussels sprouts leaves and a drizzle of balsamic reduction. Serve immediately!

SUMMER STEAK FLATBREAD

Steps:

• Place beef with cilantro marinade in 1-gallon resealable plastic bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour 20 minutes.
• Preheat grill to 250 to 300 degrees F (120 to 150 degrees C).
• Combine onion, orange bell pepper, red bell pepper, yellow bell pepper, and margarine on a sheet of aluminum foil. Season with black pepper and seal vegetable packet.
• Remove beef from the resealable bag. Place on a sheet of aluminum foil. Pour the remaining cilantro marinade on top. Seal the beef packet.
• Place the vegetable and beef packets on the grill.
• Grill vegetables until softened, 30 to 35 minutes. Grill beef until it begins to firm and is hot and slightly pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Grill flatbreads until warm and toasted, 5 to 8 minutes.
• Arrange vegetables, beef, salsa, and sour cream on each of the flatbreads and serve.

STEAK AND EGG FLATBREAD PIZZA

Steps:

• First, marinade the steak. Whisk together olive oil, lemon juice, red wine vinegar, Worcestershire sauce, soy sauce, Dijon mustard, basil, oregano and thyme together in a bowl. Place steak in a ziplock bag and add marinade. Let marinade for 1 to 4 hours in the refrigerator. Remove steak from refrigerator 30 minutes before you are ready to grill the steak.
• Preheat oven to 400 degress. Preheat grill to medium high heat. Grill steak to medium rare (it will continue cooking when on the pizza). Remove from grill and allow steak to rest for 5 minutes.
• Meanwhile, brush flatbreads with 1 tablespoon of olive oil each and place on a baking sheet. Top each with 2 tablespoons of blue cheese crumbles and 1 cup of sharp white cheddar.
• Slice rested steak against the grain into thin pieces. Divide evenly among the flatbread pizzas. Bake for 8 minutes. Remove from the oven and crack on egg on top of each pizza. Turn oven to broil. Cook just until the white of the egg is cooked through, keeping a close eye so the pizzas don't burn. Remove from oven and sprinkle with parsley.

GRILLED SLICED STEAK PIZZA

Steps:

• Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Add the mushrooms and cook for 8-10 minutes until the mushrooms are browned and all the liquid has cooked out. Add the oyster sauce, a little salt if needed and some fresh black pepper. Stir to coat the mushrooms with the sauce, cover and set aside.
• Add the mayonnaise and the sriracha to a small bowl. Thin the sauce out with the milk and whisk together. Cover and store in the refrigerator until ready to use.
• Roll out one half of the pasta dough into a round about 1/4″ thickness. Place the dough on an oiled grill and cook for 4-5 minutes until brown on the bottom. Flip the dough and add the sliced provolone cheese and close the lid until the cheese is melted and the bottom side is cooked, about 3-4 minutes. remove the dough from the grill to assemble.
• Add the sliced steak to the pizza (you can add it warm or cold) then top with the arugula and parmesan cheese.
• Drizzle the sriracha mayonnaise on top of the pizza. You can add the sriracha sauce to a plastic bag and snip the end off to squeeze the sauce on or just drizzle with a spoon.

FLANK STEAK AND CARAMELIZED ONION FLATBREAD

Steps:

• Preheat oven to 425 degrees F.
• Place individual flatbreads on pizza baking sheet.
• Spread a thin layer of steak sauce onto flatbread.
• Top flatbread with sliced flank steak, caramelized onions, and shredded cheese.
• Bake 7-9 minutes until cheese is melted and flatbread edges are crisp.
• Remove from oven and serve.

MEDITERRANEAN STEAK FLATBREAD

Steps:

• Preheat grill to medium high and place a cast iron pan or grill vegetable basket on the grill. Season sirloin steak with 1 teaspoon salt and 1/2 teaspoon pepper. Toss tomatoes with 2 tablespoons olive oil, season with salt and pepper to taste.
• Place tomatoes in hot pan, stirring occasionally, until soft and beginning to blister, about 2 minutes; remove and set aside.
• Grill steak in cast iron or directly on grate to desired doneness (125°-130°F for medium rare). Remove from grill and let rest.
• Reduce grill temperature to medium. Brush naan on both sides with remaining olive oil and crisp on grill, 1 minute per side.
• Slice steak thinly against the grain.
• Spread naan with olive tapenade and top with blistered tomatoes, steak, frisée and parmesan. If desired, drizzle lightly with additional olive oil and season with salt and pepper. Slice and serve.