Philly Cheesesteak Flatbread
Isn't it amazing how far we've come with vegetarian / vegan meat substitutes? Beyond Meat introduced their steak bites, and I knew I had to try and do something Philly cheese. Golden flatbread topped with steak, onions & peps, melty mozzarella, heat, and spicy mayo. Crispy, spicy, cheesy, all the good things.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
13
Serves: 3 - 4
Ingredients
- 300 grams300 grams300 grams Flatbread
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, halved & sliced
- 1 whole1 whole1 whole Red Bell Pepper, sliced in to strips
- 2 whole2 whole2 whole Green Onion (Scallion), sliced & separated light and dark portions
- 226 grams226 grams226 grams Plant-Based Seared Steak Tips - Beyond Meat
- 1.5 cups1.5 cups1.5 cups Mozzarella, pizza mozz, shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Mayonnaise, Spicy Mayo. I used Nando's Perinaise, but any chipotle or spicy mayo will work
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, butter, garlic, and pepper flakes, in a large skillet set to just below medium heat. Once heated, let everything sizzle together for 30 seconds before adding the light portions of the green onions, yellow onion, and bell pepper. Season liberally with Himalayan salt & cracked pepper, stir, and cook 5 - 6 minutes.
- Next, add the frozen steak to the skillet and give it another hit of salt & pepper. Stir and cook until the steak bits have some nice browning. You'll be stirring and cooking about 6 - 7 more minutes until the steak is perfect. Taste a piece of the steak for reference and season the skillet to taste. Sprinkle half the mozz in to the skillet and stir until the steak mixture is gooey and melty. Remove from heat.
- Preheat oven to 425 F or package directions of flatbread.
- Squeeze a nice amount of spicy mayo on the flatbread and brush it around to coat. Give a tiny sprinkle of mozz on the base before scooping the cheesesteak mixture on and spreading it out as an even layer on the flatbread. Sprinkle the remaining cheese on top.
- Place the flatbread on a parchment lined baking sheet and bake according to package directions. It will be approximately 8 - 12 minutes. Watch for the outside crust to start getting really brown without burning. Once the flatbread is cooked, remove and set the tray on to a wire cooling rack.
- Drizzle the flatbread with spicy mayo and sprinkle with the reserved, dark portions of the green onions. Transfer to a cutting board and cut in to 9 equal sized slices. I didn't have pickled hot peppers so I served some pepperoncini on the side for that vinegary punch. If you have the pickled hot peppers, I'd highly recommend them!
- ENJOY!
Notes
- As stated in the recipe, I didn't have pickled hot pepper rings, and frankly, I'm ashamed. I always have them. They are a necessity with this one if you ask me! Cooked or tossed on after, that vinegary pop is so welcome!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1561 |
| Fat: | 71 g |
| Carbohydrates: | 166 g |
| Protein: | 59 g |
| Cholesterol: | 107 g |
| Sodium: | 2790 mg |
| Fiber: | 7 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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