Easy Philly Cheesesteak Flatbreads are ideal for any night of the week. They’re so easy to make and everyone will walk away from the table happy and satisfied.
Easy Philly Cheesesteak Flatbreads are one of my new favorite meals. So easy (even if the instructions list looks long)!
I’m sure there will be folks out there grumbling that this isn’t really a Philly cheesesteak because I use red and orange bell peppers, or because I added onion. Or maybe it’ll be because I use Provolone instead of “whiz” or used a flatbread instead of a roll.
You know what I’ve got to say about that: you do you! It’s fun to try new takes on recipes and personalize them. Experiment with your ingredients!
After you try this cheesesteak recipe, give my Philly Cheesesteak Tostadas a try. Something a little different and totally tasty!
Easy Philly Cheesesteak Flatbreads
This recipe came to pass because my neighbor recently told me she was heading to one of the local restaurants that serves a tasty Philly cheesesteak (and awesome fries). She told me to let her know if I wanted her to bring one back for me.
I forgot to place my order, so I decided to make my own! My Easy Philly Cheesesteak Flatbreads would have tasted better with those fries, but I’m telling you These. Are. So. Good!
The flatbreads in this recipe are incredibly simple and quite easy to make. I can’t wait to make them again and add something different on top. They’re sort of like naan since they’re slightly puffy.
I can see serving the flatbreads with my favorite pizza toppings, or adding some herbs to the mix and brushing the tops with garlic butter.
Ingredients You’ll Need for the Flatbread:
- All purpose flour
- Plain Greek yogurt
How to Make the Flatbread:
- After mixing the three ingredients together, form the dough into a ball of soft dough.
- Dust a clean work surface with a bit of flour.
- Divide the dough into four even pieces.
- Flatten out one piece at a time on the floured surface.
- Use your hands to form them into an oblong or oval shape, about six inches long and about half an inch thick.
- Heat a skillet with a large flat surface (with a bit of added oil).
- One at a time, add each flatbread to the skillet and cook for several minutes on each side so that it puffs up slightly with dark golden spots that appear.
What’s your take on classic foods? Are you a purist or are you flexible when it comes to recreations? If you like recreations, you might like my Copycat In-N-Out Burger Animal Style Fries. They’re so good, and seriously taste like the real deal!
Since we’re talking fast food, consider trying my Easy “Big Mac” Salad. When you dig into this salad, you might think you’re eating that classic burger. But trust me, you won’t miss the bun!
Have you ever had a classic Philly cheesesteak sandwich – in Philly? I haven’t, although it’s on my list of goodies to try.
In Philadelphia two shops compete – and have for years – for the best Philly cheesesteak. Pat’s King of Steaks (Pat’s claims its founder created this delightful and iconic sandwich in 1930) and Geno’s Steaks sit across the street from each other and include long lines out their doors.
Until you make it to Philly, make your own! My recipe for Easy Philly Cheesesteak Flatbreads is easy to make and everyone will enjoy this for sure (don’t forget the fries)!
5 based on 7 review(s)
- 2 cups all-purpose flour, extra for dusting
- 1 cups plain Greek yogurt
- 1/4 teaspoon salt
- 1-1/2-2 tablespoons olive oil, divided
- 2 tablespoons olive oil
- 1 pound shaved rib eye beef
- 2 bell peppers, seeds and membrane removed and sliced into 1-inch-thick strips
- 1 medium onion, cut into strips
- 3 cloves garlic, minced
- Salt and ground black pepper for seasoning
- 6 slices Provolone cheese, divided
- 1/2 cup mayonnaise, divided
- In a bowl, add the all-purpose flour and the salt and whisk to combine. Make a well in the center.
- Add the yogurt to the well and use a spoon or spatula to combine the ingredients until a soft dough forms.
- If the dough is sticky, add a bit more flour, a tablespoon at a time.
- Mix until the dough is no longer sticky.
- Divide the dough ball into four even pieces.
- Dust a clean work surface with a bit of flour.
- Use your hands to flatten and shape each piece into an oval-shaped disc, about 6-inches long and about 1/2-inch thick.
- Add half the olive oil to a skillet with a flat surface over medium-high heat.
- When hot, add one flatbread at a time and cook for 2-3 minutes on each side or until dark golden spots appear and they’re slightly puffed.
- Add a bit more oil, as needed.
- Set each of the flatbreads aside on a baking sheet.
- Add the olive oil to a large skillet over medium-high heat. When hot, add the shaved beef. Cook until done.
- Remove the beef from the skillet and set aside.
- Reduce the heat to medium.
- Add the peppers to the skillet and cook until they begin to soften.
- Add the onion and garlic to the skillet. When the onions begin to brown, add a few tablespoons of water.
- Cook until the vegetables are soft.
- Transfer the beef to the skillet with a bit of salt and ground black pepper.
- Toss to combine then remove from the heat.
- Divide the mayonnaise between each flatbread and smooth over the top.
- Divide the beef and pepper and onion mixture and layer on each flatbread.
- Divide the slices of cheese and add to the top.
- Place the pan in the oven on broil for just a few minutes. Watch closely as it cooks, until the cheese melts and is a little bubbly.
- Serve hot.