Slice tomatoes into thin rounds.
Halve and peel onion. Slice halves into thin strips.
Pat steak strips dry, and 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, tomatoes, and blue cheese.
Place directly on oven rack in hot oven, with prepared baking sheet below to catch any drips. Bake until cheese is melted and crust is golden brown, 12-14 minutes.
While flatbreads bake, cook steak strips.
Cook the Steak Strips
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, 5-7 minutes.
Remove from burner and remove steak strips to a plate.
Reserve pan; no need to wipe clean.
Cook the Onions
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 and pot roast seasoning. Then stir often 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 steak strips on top of flatbreads. Bon appétit!