Steak and White Cheddar Flatbread
This Steak and White Cheddar Flatbread has a puff pastry crust, a cheesy horseradish base, caramalized onion, tender steak and is topped with fresh tomatoes.
Servings: 8 servings
- 1 puff pastry thawed
- 2 tbsp olive oil
- 2 red onions sliced
- 8 oz sirloin steak
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 egg
- 1 tbsp water
- 8 oz white cheddar shredded
- ½ cup mayonnaise
- 1 tsp lemon juice
- 3 tbsp horseradish
- 10 cherry tomatoes halved
Preheat the oven to 400° and line a baking dish with a silicone baking mat or parchment paper.
Heat a large skillet over medium heat. Add the oil and sliced onions. Cook, stirring often, until the onions are brown and caramalized. Push the onions to one side of the skillet. Season the steak with the salt and pepper and sear the steak for 30 seconds on each side in the skillet. Remove the steak and onions from the skillet.
Using a rolling pin or a glass, roll the puff pastry dough out until it is approximately 11in x 14 in. Place the dough on the prepared baking dish. Whisk together the egg and water in a small bowl. Brush a thin layer of the egg mixture all over the puff pastry. Discard the extra egg mixture.
In a separate bowl, combine the cheese, mayonnaise, lemon juice and horseradish. Spread this mixture over the puff pastry. Top the cheese mixture with the caramalized onions. Slice the steak into very thin pieces and place those on top of the onions.
Bake in the preheated oven for approximately 20 minutes. Top with the sliced tomatoes when done. Allow to cool for 5 minutes before slicing and serving.
Sodium: 465mg | Calcium: 230mg | Vitamin C: 9mg | Vitamin A: 427IU | Sugar: 3g | Fiber: 1g | Potassium: 251mg | Cholesterol: 73mg | Calories: 473kcal | Saturated Fat: 12g | Fat: 37g | Protein: 17g | Carbohydrates: 18g | Iron: 2mg