Philly-Style Cheesesteak Flatbreads

with peppers and onions

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Our Philly-style cheesesteak flatbreads are where it's at. Savory, cheesy, and crispy. You'll want to make these every night.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    4 Mini Naan Flatbreads
  • 6 oz. Pepper and Onion Mix
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Creme Fraiche
  • Info
    2 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • 1 tsp. Garlic Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Microwave-Safe Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.

  • If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Par-Bake Flatbreads and Prepare Ingredients

    Place flatbreads on prepared baking sheet, flat side up. Broil under hot broiler until beginning to brown around edges, 2-4 minutes.

    Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.

    While flatbreads par-bake, coarsely chop pepper and onion mix.

    Pat steak strips dry. Coarsely chop, then separate pieces. Season with garlic pepper.

  2. 2

    Cook the Steak Strips

    Place a medium non-stick pan over medium heat and spray with cooking spray. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Transfer steak to a plate. Rest, 3 minutes.

    Keep pan over medium heat.

  3. 3

    Cook Vegetables and Make Sauce

    Add pepper and onion mix and a pinch of salt to hot pan. Stir occasionally until vegetables are tender and browned, 4-7 minutes.

    Add steak strips and any accumulated juices, demi-glace, and 2 Tbsp. water. Stir occasionally until sauce thickens slightly, 1-2 minutes.

    Remove from burner.

    While vegetables and steak cook, combine crème fraîche and 1 Tbsp. water in a microwave-safe bowl. Cover with a paper towel. Microwave until heated through and bubbling, 1-2 minutes.

    Remove from microwave and stir in cheddar until melted and smooth. Set aside.

  4. 4

    Broil Flatbreads and Finish Dish

    Top flatbreads evenly with sauce, steak mixture, and mozzarella.

    Broil under hot broiler until mozzarella is melted and flatbreads begin to brown around edges, 1-2 minutes.

    Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.

    Carefully remove from broiler.

    Plate dish as pictured on front of card, halving flatbreads, if desired. Bon appétit!

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