Philly Cheesesteak Flatbread

Foods for the soul features this quick pizza recipe that is very flexible no matter how many your guests are. You could also customize the toppings, from healthy options to meat lover styles or even spicy versions! 

4 oz steak, trimmed
¼ c balsamic vinegar
4 tsp Dijon mustard
½ tsp black pepper (or more, if you like it spicy!)
¼ c warm water (about 100-110°F)
1 tsp agave (or sugar)
1/8 tsp salt
1 tsp yeast
½ c whole wheat flour (plus more for kneading)
2 slices provolone cheese (or 4 ultra-thin slices), torn into small pieces

  1. Slice the steak against the grain into ¼”-thick pieces, and trim the excess fat. Add the meat to a Ziploc bag along with the balsamic vinegar, mustard, and pepper. Seal the top, and shake it around to coat the meat with the marinade. Refrigerate for at least 3 hours, shaking every hour.
  2. In a small bowl, combine the warm water, agave, salt, and yeast. Let the mixture sit for 10 minutes, or until frothy. Mix in ¼ cup of the whole wheat flour at a time. When the dough begins to pull away from the bowl, turn it out onto a well-floured surface. Knead the dough for 1-2 minutes, or until not longer tacky and it springs back when you press your index finger into it. Shape the dough into a ball. Coat a clean, dry bowl with nonstick cooking spray, and roll the dough around inside until coated. Place a clean towel over the top, and place the bowl in a warm, draft-free place to rise for 1 hour, or until doubled in size.
  3. While the dough rises, remove the steak from the refrigerator. Coat a large pan with nonstick cooking spray, and preheat over medium-low heat. Shake off any excess marinade, and cook the slices of steak for 30-60 seconds per side. (The doneness should be medium-rare because it will cook longer in the oven.) 
  4. Let the steak rest for 3-5 minutes before slicing into thin strips.
  5. Place a pizza stone or baking sheet in the oven, and preheat the oven to 400°F.
  6. On a lightly floured surface, lightly punch down the risen dough. Using your hands or a floured rolling pin, shape the dough into a circle 6” to 8” in diameter (depending on how thick you like the crust). Lightly mist with cooking spray (olive oil is best). Sprinkle the dough with the provolone, and top with the strips of steak. Slide the flatbread onto the preheated pizza stone or baking sheet, and bake at 400°F for 6-8 minutes, or until the cheese melts and the crust has baked through. Remove from the oven, and if the steak released lots of grease, blot with a paper towel. Let the pizza cool for 2-4 minutes before slicing into 6 pieces.
  7. Notes: I highly recommend sprinkling a touch of cayenne pepper on top just before serving. It’ll give the flatbread a nice spicy kick! 
  8. Choose whatever cut you want for the steak! Even if you choose a leaner or tougher cut, the marinade helps keep it juicy. 
  9. For 100% whole wheat baked goods, I’ve had the most success with the Gold Medal brand of whole wheat flour. Other whole wheat flours have failed to rise and yielded dense, chewy bread. If using a different brand, then use all-purpose flour for kneading the dough. This will add a little extra gluten, which will help the rolls rise and be lighter.

Posted by Diane Araga, on September 26, 2013 at 8:00 AM