Steak and Onion Flatbread

Beef, onion and tangy cheese – how can you go wrong with that combination? Blue Cheese might have been better but I wanted to use up what I had on hand. The choice is yours. Get creative with this and add your favorite flavors and ingredients.

Start with a basic Flatbread Dough recipe for two flatbreads and go from there.

Beef, cut for fajitas or stir-fry, about a pound
Olive Oil
Salt/Pepper
Sweet Onions, 2, sliced into thin rings
Blue, Gorgonzola or Goat Cheese, about 8 ounces

Over medium head, heat just enough olive oil to cover the bottom of a large skillet. Add the onions and cook until they begin to brown. Reduce the heat and let them continue to cook until they nicely caramelized. Remove them from the pan and set them aside.

Turn the heat back up to medium-high to high. Season the meat with salt and pepper and cook it in small batches, until it’s browned but still a bit rare. As you remove each batch, drain it on a rack or in a colander. Although those meat juices are good for some things, you don’t them making your flatbread soggy.

Arrange the meat and onions on a partially baked round of dough.

Sprinkle with cheese and bake on that preheated pizza stone for another 5 to 7 minutes, or until the edges are looking a little crispy and the cheese is melty.

The goat cheese didn’t look as melted as something like cheddar but it was warm and gooey inside. Let it sit for just a couple of minutes before slicing.