Amazing Steak and Roasted Red Pepper Flatbread

Copycat Steak and Roasted Red Pepper Flatbread

About a month ago, my husband and I were eating out at one of our favorite restaurants and we decided to try a delicious steak and roasted red pepper flatbread appetizer they had on the menu. You guys, it blew my mind! The flavors were amazing. I knew I HAD to figure out a copycat recipe so I could make this at home whenever the mood strikes. And you know, I think I did it!!

And because I love you, and want you to be able to enjoy all this flatbread goodness in YOUR homes, I’m going to share the recipe with you!

Here is what you’ll need:

• 1 – 14 oz steak, grilled and sliced. (*I like to marinate mine in simple italian dressing for up to 24 hours before grilling – remember to pat it dry before grilling! You will want to cook the steak on the rare side as you’ll be baking it in the oven and it will continue to cook.)
• 1 cup roasted red pepper, sliced (You can use purchased or you can roast your own)
• 8-10 mushrooms, sliced
• 1 cup havarti cheese, shredded or thinly sliced (Havarti is so creamy and adds such a great flavor/texture combo to this recipe!)
• 2-3 green onions, sliced
• 1 cup feta cheese, crumbled
• 2 Tbsp creamy horseradish
• 4-6 pieces of flatbread (can use naan, pita or other flatbread. The number this will make will depend on the size of your flatbread)
• Optional – balsamic vinaigrette, for drizzling.

Directions:

1. Preheat oven to 375 degrees F
2. Lay flat bread on a parchment lined baking sheet
3. Spread a scant amount of horseradish on each piece of flatbread – if you aren’t a fan of horseradish, feel free to omit this step completely
4. Sprinkle shredded havarti cheese over the flatbread
5. Layer steak, Roasted Red Peppers, green onions, and feta cheese on top of the havarti layer.
6. Bake in preheated oven for 15 minutes or until havarti cheese has melted.

Now, let’s just take a moment and look at the pre-oven gloriousness! You can see the steak was cooked more rare than I normally like, but that was intentional as the steak will continue to cook in the oven with the flatbread. Also, I chose to use naan as our flatbread – I like how the edges crisped up nicely but the middle was still pillowy soft. Oh, man – I might make this again tomorrow!

You can take the flatbread out of the oven as soon as the cheese is melted, or turn on the broiler and let it broil for 2-3 minutes. If you really prefer your flatbread a little crisper, you can toast the bread before layering on the toppings. Or bake directly on the oven rack with a baking sheet on the rack below to catch any bits that fall through.

The second my kids walked in the kitchen, they said “Mom! It smells so good in here!” – and they weren’t lying!

How to serve them

We like to slice them up and serve them with a little balsamic vinaigrette drizzled over the top. This step is optional – but SOOO yummy!

You can have your kids add their own toppings – make it like a family pizza night! This flatbread is as good as anything you’d get in a restaurant, I promise. It is delicious served with any one of our yummy summer salads:

20 Delicious Summer Salad Recipes. These are so Yummy!

It would taste great especially this yummy southwestern summer salad:

Southwestern Summer Salad

Print

Amazing Steak and Roasted Red Pepper Flatbread

30 minutes

15 minutes

45 minutes

4-6

1 flatbread

Ingredients

• 1 - 14 oz steak, grilled and sliced
• 8-10 mushrooms, sliced
• 1 cup roasted red pepper, sliced (You can use purchased or you can roast your own)
• 1 cup havarti cheese, shredded or thinly sliced
• 1 cup feta cheese, crumbled
• 2-3 green onions, sliced
• 2 Tbsp creamy horseradish
• 4-6 pieces of flatbread (can use naan, pita or other flatbread)

Instructions

1. Preheat oven to 375 degrees F
2. Lay flat bread on a parchment lined baking sheet
3. Spread a scant amount of horseradish on each piece of flatbread
4. Sprinkle shredded havarti cheese over the flatbread
5. Layer steak, Roasted Red Peppers, green onions, and feta cheese on top of the havarti layer.
6. Bake in preheated oven for 15 minutes or until havarti cheese has melted.
7. You can broil for 2-3 minutes to crisp up the flatbread, or pre-toast the flatbread before layering, if you like a crispier bread.

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by Bobbi via Home And Garden