Create a decadent restaurant-quality flatbread in minutes by using up leftover steak and a few staples from the refrigerator. This Steak, Pear, and Gorgonzola Flatbread makes for a great lunch, dinner, or easy appetizer made in under 20 minutes.
I think I mentioned last month that I’m starting to become a carnivore. I crave steak… like weekly. Which is so not like me. I’ve never in my life craved meat like I do now. I really think it’s because I’m still breastfeeding my baby. They say your body craves what it needs and apparently I need protein and iron! My family and I wonder if I will continue to crave meat like I have been after I’m done breast feeding or if I will go back to my old vegetarian loving ways. Only time will tell, I guess.
If we don’t go out to eat on a Saturday night, I typically make steaks at home for us. I actually had half my steak leftover and I instantly knew I wanted to make a flatbread out of it. I love flatbreads. Flatbreads simply make for the perfect lunch, in my opinion!
I worked on some client projects last month and that left me with some gorgonzola cheese. I never have gorgonzola on hand, so I knew I wanted to pair that with my steak and what better to pear steak and gorgonzola with than a little pear. I always seem to start my flatbreads with a little cream cheese. It just gives the flatbread the extra creamy-cheesiness that I think every flatbread should have!
Directions
- Preheat oven to 400 degrees Fahrenheit. Pre-bake the flatbread for 2 minutes.
- Then spread cream cheese on flatbread followed by shredded mozzarella and crumbled gorgonzola. Place pears and steak on top of cheese. Bake for an additional 5 minutes until golden brown.
- Remove the flatbread from the oven, top with arugula and drizzle balsamic glaze on top. Enjoy immediately.
FAQs for Steak Flatbreads
Here are some of the frequently asked questions for my steak gorgonzola flatbread recipe.
Flatbread is an unleavened bread, which is made without yeast. Traditionally made with just a few simple ingredients, rolled out, and cooked flat.
While both a flatbread and a tortilla may look similar they are not the same thing. Tortillas are cooked on a stove top or griddle where flatbreads are typically baked. Flatbreads that use milled flours, can be similar to tortillas or other leavened flatbreads. In a pinch, they can however, be used as a replacement.
Yes, it’s great to prebake or toast the flatbread prior to cooking. This will help make it firm up and not result in a soggy flatbread.
Tips & Tricks
Here are a few of my tips and tricks I’ve found helpful when making a steak flatbread pizza.
- Steak – Any cut of leftover steak will work for this recipe. Just remember that if you use a steak that has been marinated in a seasoning it may change the flavors of the flatbread.
- Flatbread – You can find pre-baked prepared flatbreads in the deli area at your local grocery store. The flatbreads are typically mixed in with the wraps near an end-cap.
- Balsamic Glaze – Balsamic glaze differs from traditional balsamic vinegar. The glaze is much thicker then traditional vinegar, and tends to be a little bit on the sweeter side. You can find a small bottle in the oil and vinegar section of the store.
- Quantity – This recipe only makes 1 flatbread; however, you can easily double, triple, or even quadruple this recipe.
Flatbread Recipes
In case you are still craving flatbreads– here are a few more of my favorite flatbread recipes.
Here are a few of my favorite steak recipes…
- Grilled Skirt Steak with Chimichurri Sauce
- Irresistible Valentine’s Meal for Two: Filet Mignon, Lobster Tail, Sides, Dessert & Roses
- Red Wine and Olive Oil Steaks with Arugula and Tomato Salad
- Asian London Broil
If you have some leftover steak, or maybe you are just hankering for a steak flatbread. I promise you– you will love this recipe for Steak, Pear, and Gorgonzola Flatbread.
If you make this Steak Flabread recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Steak Flatbread
Equipment
- Oven
Ingredients
- 1 Flatout Flatbread
- 3 tablespoon whipped cream cheese
- ¼ cup shredded mozzarella
- 3 tablespoon Gorgonzola crumbled
- 3 oz leftover cooked sirloin steak thinly sliced
- ½ Pear thinly sliced
- ¼ cup arugula
- Balsamic glaze for drizzling
Instructions
- Preheat oven to 400 degrees Fahrenheit. Pre-bake the flatbread for 2 minutes.
- Then spread cream cheese on flatbread followed by shredded mozzarella and crumbled gorgonzola. Place pears and steak on top of cheese. Bake for an additional 5 minutes until golden brown.
- Remove the flatbread from the oven, top with arugula and drizzle balsamic glaze on top. Enjoy immediately.
Notes
- Steak – Any cut of leftover steak will work for this recipe. Just remember that if you use a steak that has been marinated in a seasoning it may change the flavors of the flatbread.
- Flatbread – You can find pre-baked prepared flatbreads in the deli area at your local grocery store. The flatbreads are typically mixed in with the wraps near an end-cap.
- Balsamic Glaze – Balsamic glaze differs from traditional balsamic vinegar. The glaze is much thicker then traditional vinegar, and tends to be a little bit on the sweeter side. You can find a small bottle in the oil and vinegar section of the store.
- Quantity – This recipe only makes 1 flatbread; however, you can easily double, triple, or even quadruple this recipe.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Lauren J
Only had five ingredients on hand- cauliflower crust as I am gf, steak, arugula, pear and gorgonzola- absolutely delish!
Katie
Hi Lauren, thank you for sharing how you made this gluten free! So happy you enjoyed the recipe!
ahu @ ahueats
What a great combination of flavors. Good for you for listening to your body!
Katie
Thanks Ahu!