Hearty and wonderfully aromatic, this Philly cheesesteak-style flatbread pairs thin unleavened dough with sweet sautéed onions, juicy beef and stretchy cheese. Cooked in a skillet with no fussy techniques, it is the ideal choice for a fast homemade dinner.
Ingredients
Onion filling
- Sunflower oil — 1 tbsp | 30 ml
- Yellow onion — 4.4 oz | 125 g (about 1 medium onion)
Meat filling
- Unsalted butter — 0.9 oz | 25 g
- Ribeye steak — 1.1 lb | 500 g
- Salt — 0.1 oz | 3.5 g
- Cayenne pepper — 0.07 oz | 2 g
- Ground black pepper — 0.04 oz | 1 g
- Paprika — 0.07 oz | 2 g
- Grated cheese — 1.8 oz | 50 g
Dough
- All-purpose flour — 7.1 oz | 200 g
- Salt — 0.1 oz | 3 g
- Honey — 0.2 oz | 5 g
- Unsalted butter, softened — 0.5 oz | 15 g
- Water — 3.4 fl oz | 100 ml
Optional
- Extra cheese to taste
Step-by-Step Recipe
- Make the dough: combine the flour and salt, add the honey and softened butter, then pour in the water and knead for 5–7 minutes until smooth. Cover and leave at room temperature for 15–20 minutes.
- Slice the onion into thin half-moons. Heat a skillet with the sunflower oil and cook the onion over medium heat for 8–10 minutes until softened and lightly caramelized. Transfer to a plate.
- Slice the beef very thinly across the grain. Over high heat, melt the butter and sear the meat in batches for 2–3 minutes until browned. Return all the beef to the skillet, add the salt, cayenne, black pepper and paprika, and stir to combine.
- Add the fried onion to the beef and mix well. Sprinkle over the grated cheese and warm for 30–60 seconds, just until it starts to melt. Remove from the heat.
- Divide the rested dough into 4 equal pieces. Lightly dust the work surface with flour from the total amount and roll each piece into a 6–7 inch | 16–18 cm circle.
- Place a portion of filling on one half of each circle, fold over to make a half-moon, and pinch the edges firmly closed. Make 2–3 holes with a fork to let steam escape.
- Heat a dry skillet over medium heat and cook the flatbreads for 2–3 minutes on each side until golden and the dough is cooked through.
- Serve hot. If you like, add a little extra cheese or your favorite sauce.
Nutritional Value (per serving)
| Calories | 690 kcal |
| Protein | 42 g |
| Fat | 45 g |
| Carbohydrates | 42 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- How to slice the beef thinly: chill the ribeye for 20–30 minutes first — it will be easier to cut into almost transparent slices.
- Do not overcook: sear the meat in batches over high heat so it browns quickly and stays juicy.
- Cheese: mozzarella, gouda, cheddar or a blend all work well. Choose a cheese that melts smoothly.
- Heat level: adjust the cayenne to taste, or swap it for chili flakes.
- Serve with: pickles, hot sauce or a garlicky yogurt dip.
Frequently Asked Questions
What beef can I use if I do not have ribeye?
Top sirloin, tenderloin, inside round or any well-marbled cut that can be sliced very thinly will work. The key is to cook it quickly over high heat.
Can I bake the flatbreads in the oven?
Yes. Place the assembled flatbreads on a baking sheet, brush lightly with oil and bake at 425°F | 220°C for 8–10 minutes until golden. The texture will be slightly drier than in a skillet.
Can I make it ahead?
The filling can be made a day in advance and stored in the refrigerator. The dough also handles cold fermentation for 12–24 hours. Before assembling, warm the filling and let the dough sit at room temperature for 20 minutes.