This flatbread is all about the yin and the yang: the yin of soft yet strong blue cheese, and the yang of meaty steak strips, flavored by pot roast seasoning. In case that cosmic pairing doesn't tantalize, classic fresh tomatoes and gooey good mozzarella are also studies in contrast for your taste buds to meditate on. The final flatbread, bringing all these yins, yangs, and whatnots together, makes for a transcendent dinner in any dimension
Slice tomatoes into rounds.
Halve and peel onion. Slice halves into thin strips.
Separate steak strips into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper.
Assemble and Bake the Flatbreads
Place flatbreads on a clean work surface. Top each evenly with mozzarella cheese and blue cheese.
Place directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips. Bake until cheese is melted and crust is golden brown, 12-14 minutes.
While flatbreads bake, cook steak strips.
Start the Topping
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains, 4-6 minutes.
Remove from burner and transfer steak strips to a plate.
Reserve pan; no need to wipe clean.
Finish the Topping
Return pan used to cook steak strips to medium heat and add 2 tsp. olive oil.
Add onions to hot pan and stir occasionally until translucent, 2-4 minutes.
Stir in ¼ cup water, steak strips, tomatoes, and pot roast seasoning until steak and onions are coated in seasoning, 30-60 seconds.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing topping on flatbreads. Bon appétit!