Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

Prep Time: 10 Min
Cook Time: 20 - 25 Min

Yields: 9 Pieces

WHAT YOU NEED

• 300g Store-Bought Flatbread
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 2 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, halved & sliced 
• 1 Red Bell Pepper, sliced in to strips
• 2 Green Onions, sliced & separated light & dark portions
• 226g Beyond Meat Steak Pieces
• 1 1/2 C Pizza Mozzarella, shredded
• Nandos Peri-Naise (Sub any spicy mayo you like)
• Himalayan Salt & Cracked Pepper
• OPTIONAL - Pickled Hot Peppers, Pepperoncini

DIRECTIONS

• 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 metly. Remove from heat.​

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• 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!

HAPPY VEG