Philly Cheesesteak Flatbread Recipe #65893

thinly sliced beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey is lower in fat, while ground beef is often less expensive.

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: American cheese

Part-skim mozzarella has fewer calories, while American cheese is usually cheaper.

Take flatbreads from freezer to cooler overnight.

Move flatbreads from cooler to dry storage to come to room temperature.

Wash bell peppers and green onions.

Prep purple onions by removing ends and cutting in half, discarding outer skin.

Use a box cut technique to prep bell peppers, removing bottoms and leaving rind and seeds intact.

Add bell peppers to bowl of onions and prepare to use continuous feeder.

Cut scallions at a bias for texture.

Slack Philly beef meat overnight for easy breaking into a 2-inch pan.

Wrap 2-inch pan with aluminum foil, shiny side up, dull side down.

Place pan in oven and cook for 30 minutes.

Remove pan, season beef with salt and pepper, and return to oven at 350°F for an additional 5 minutes.

Remove beef from oven and place in hot holding cabinet until ready to build flatbreads.

Grab flatbreads and season with 1 teaspoon of oil, spreading it edge to edge with gloved hands.

Place seasoned flatbreads in preheated oven at 350°F for 4 minutes.

Remove flatbreads from oven, noting the golden color.

Add 1 tablespoon of queso cheese to each flatbread, ensuring maximum yield by removing excess with a spatula or back of the tablespoon.

Scoop Philly beef using a number 10 scoop and spread it across the flatbread.

Add 2 oz of onions on top of the beef.

Place 3 slices of green bell peppers from one corner to the other, followed by red bell peppers from the opposite corner to create a colorful presentation.

Drizzle cheese over all ingredients using a tablespoon, going from corner to corner.

Place flatbreads back in the oven for an additional 4 minutes until golden brown and cheese is bubbling.

Cut flatbreads into triangles using a pizza cutter and store in hot holding cabinet until ready to serve.

Garnish with sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens