Steak Flatbread
Tender slices of steak nestled on a bed of smoked raspberry barbeque sauce and topped with 2 kinds of cheese and jalapenos. This steak flatbread is so good.
You’ve got to try this flatbread—it’s absolutely amazing! It totally reminds me of Casey’s BBQ Brisket pizza, but since I didn’t have any brisket on hand, I went with sirloin steak instead. Let me tell you, it turned out great! The meat stayed super tender, and the smoky raspberry barbecue sauce added an incredible depth of flavor. Plus, the flatbread crust cooked up perfectly in just seven minutes.
What You Need to Make Steak Flatbread
- Steak: I used sirloin, but honestly, any steak will do! Just remember to cook it medium-rare or less, since it’ll continue cooking in the oven. No one likes overcooked steak, am I right?
- Barbecue Sauce: You can use your favorite barbecue sauce, but I highly recommend trying my Smoked Raspberry Barbecue Sauce. It’s a game-changer!
- Cheese: You’ll want a blend of cheddar and mozzarella for that ooey-gooey goodness. Just don’t overdo it—balance is key!
- Red Onions: Slice these babies thin for the best results. They add a nice crunch and sweetness.
- Jalapeños: Our favorite part! They add a delicious kick that pairs perfectly with the steak and barbecue sauce.
- Flatbread Dough: I’ve got the ultimate flatbread dough recipe that rolls out beautifully and cooks up perfectly. You can even make it ahead of time and store it in the fridge for convenience.
How to Prepare the Steak
I absolutely love making steak on the smoker! The key to perfectly smoked steak is the reverse sear technique. This method gives you that smoky flavor, juicy interior, and a perfectly seared crust. Trust me, it’s foolproof and works wonders in this flatbread recipe.
To get started, insert a digital thermometer into the thickest part of the steak, making sure to avoid any bones. Keep an eye on the temperature to ensure you don’t go higher than medium-rare:
- Rare: 120-130°F (49-54°C)
- Medium Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-66°C)
- Medium Well: 150-160°F (66-71°C)
- Well Done: 160°F and above (71°C and above)
Once you’ve nailed that steak, layer it on your flatbread with the other delicious toppings, and you’re in for a treat! Enjoy your homemade steak flatbread—it’s sure to be a hit!
Like this recipe? Here’s some others to try.
Barbeque Chicken Flatbread — This BBQ Chicken Flatbread Pizza with Candied Bacon is highly suggested! Shredded chicken, carmalized onions, candied bacon and apples drizzled with smoked barbeque sauce. It tastes as good as that sounds.
Strawberry Chicken Flatbread with Honey Balsalmic Drizzle — Strawberries and savory chicken perform a tantalizing cha-cha on your palate, arousing your taste buds. The delightful combination of honey and balsamic vinegar sparks the flavors of this Strawberry Chicken Flatbread. It’s as easy-peasy as can be!
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Steak Flatbread
Equipment
- Pizza Pan
Ingredients
- 1 sirloin steak (cooked medium-rare)
- 1 flatbread dough recipe (divided into thirds)
- ¾ cup raspberry barbeque sauce (or your favorite barbeque sauce)
- ½ medium red onion (sliced thin)
- 2 jalapeño pepper (sliced)
- ¾ cup mozarella cheese (shredded)
- ¾ cup mild cheddar cheese (shredded)
Instructions
- Place a pizza stone in the oven and preheat it to 500℉.
- Top 1 portion of flatbread evenly with Raspberry Barbeque Sauce (or your favorite bbq sauce). Ensure it gets all the way to the outer edges.
- Slice the steak thin against the grain and add 1/3 of the steak on top of the barbeque sauce. Adjust to your liking. Don't over crowd it with steak.
- Add some of the ½ medium red onioned onions, sliced thin, and 2 jalapeño pepper, 1/4 cup of the shredded mozzarella and 1/4 cup of the cheddar cheese.
- Remove the pizza stone from the oven and sprinkle it with cornmeal. Transfer the flatbread pizzas to the stone and bake for 7 minutes or until the cheese is bubbly and the crust is golden brown.
- Slice and serve.