Halve and peel onion. Slice halves into thin strips.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 10-12 minutes.

If pan becomes too dry, add water, 1 Tbsp. at a time, and stir until evaporated.

Transfer to a plate. Reserve pan; no need to wipe clean.

While onion cooks, separate steak strips into a single layer and pat dry.

Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.

While flatbreads par-bake, cook steak strips.

Return pan used to cook onion to medium-high heat and add 1 tsp. olive oil. Add steak strips and seasoning blend to hot pan and stir occasionally until no pink remains, 4-6 minutes.

Remove from burner.

Place flatbreads on a clean work surface. Top both with half the cheese, then caramelized onions and steak strips. Top with remaining cheese.

Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake in hot oven until golden brown and cheese is melted, 5-7 minutes.

Reserve pan; no need to wipe clean.

While flatbreads bake, make sauce.

In a mixing bowl, combine 1/4 cup water and cornstarch until smooth.

Return pan used to cook steak strips to medium heat and add balsamic vinegar. Bring to a simmer. Once simmering, add demi-glace and cornstarch-water mixture. Stir constantly until thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, drizzling sauce over flatbreads. Bon appétit!