Philly Cheesesteak Flatbread
Serves: 4 servings
  • 1-lb. flank steak, grilled & sliced thin
  • Tomato-Basil Bruschetta Salsa (find recipe here)
  • 2 large sweet onions (6 if using slow cooker method)
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • 2 Tablespoons light extra virgin olive oil (1/4 cup if using slow cooker method)
  • ½ teaspoon sugar
  • Pinch of salt
  • 2 Tablespoons balsamic vinegar
  • 4 flatbreads (I used Flatouts)
  • 1-1/2 cups part-skim mozzarella cheese, shredded
  • ¼ cup parmesan or Pecorino Romano cheese, grated
  • Garnish: arugula
  1. For the onions:
  2. Cut onions into ½” thick slices then cut those slices in half. Cut yellow and red peppers in ½” wide strips. Heat a large skillet with a tablespoon or two of olive oil over medium high heat. Wait until oil is hot (you’ll see a shimmer to it) then add onions and peppers and toss to coat. Spread evenly in bottom of pan then lower heat to medium low and cook for about 40 minutes, stirring just a few times. After the first 10 minutes add sugar and a sprinkle of salt. This step is optional but will help the onions and peppers caramelize. If mixture looks like it is drying out, add a little more water to the pan. You may also need to add a little more oil if the vegetables are starting to burn.
  3. When mixture is done, add balsamic vinegar to skillet to deglaze it and add a little more flavor to the mix.
  4. This caramelization step takes a lot of time but it can be done beforehand in order to get dinner on the table a little faster. It keeps well in the refrigerator for several days. Or, for an easy alternative, cook in slow cooker while you’re at work and it will be ready to assemble when you get home.
  5. For the sandwiches:
  6. When ready to assemble, preheat oven to 425 degrees.
  7. Lay flatbreads on 2 large baking sheets. Divide the ingredients evenly between the 4 flatbreads. Start with a little drizzle of olive oil, followed by tomato basil bruschetta salsa, pile on thin slices of steak then top with onion-pepper mixture. Sprinkle on the mozzarella then parmesan cheese.
  8. Bake 8-10 minutes or until cheese is melted and flatbread is starting to crisp. Remove from oven and top with a little arugula. Serve immediately.
**Slow Cooker option (make more and freeze): Combine (6 large) onions, 2-3 peppers, ¼ cup olive oil & 1 teaspoon salt in slow cooker, cover and cook on low for 10 hours.
Recipe by Mom to Mom Nutrition at