Philly Cheesesteak Flatbread
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Nutrition Facts Canadian
1 Portion 0g Total Servings:0
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% Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
1 Portion 0g Total Servings: 0
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Amount Per Serving |
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Vitamin A 0% |
• |
Vitamin C 0% |
Calcium 0% |
• |
Iron 0% |
Thiamine 0% |
• |
Riboflavin 0% |
Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
30 mins
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Total time
90 mins
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Ingredients
Beef Marinade
2 sirloin steaks - thinly sliced (500 g) ¼ cup ketchup (50 g) 1 cup beef stock (gluten-free) (240 g) 1 tbsp Worcestershire sauce (gluten-free) (12 g) ½ tsp salt (2 g) 1 tsp garlic powder (2 g) 1 tsp black pepper (2 g)
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Flatbread
1 package Kinnikinnick Flatbread Crusts - 2 crusts (288 g) 2 mini sweet peppers - seeded/sliced in rings (50 g) ¼ medium white onion - thinly sliced (55 g) 6 slices provolone cheese - broken into pieces (126 g) Optional: garnish with fresh parsley
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Directions
Beef
- In a medium bowl or plastic bag, combine beef stock, ketchup, and Worcestershire sauce. Mix until combined.
- Season sliced beef with garlic powder, salt and pepper.
- Place prepared beef in sauce and let marinade for 30 minutes in the refrigerator.
- In a large skillet, sauté beef in marinade until beef is cooked and sauce begins to reduce (7 - 10 minutes).
- Remove cooked beef and continue cooking sauce over medium-low heat until thickened (approx. 10 - 15 minutes).
- Run sauce through a sieve and set aside.
Assembly
- Preheat oven to 435°F (223°C).
- Place thawed flatbreads directly on baking tray. Top flatbreads with provolone cheese, cooked steak, sliced pepper and onion.
- Bake flatbreads in preheated oven for 10 minutes.
- Remove from oven and drizzle with reduced sauce.
- Garnish with fresh parsley.
Yields 2 Flatbread
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