This Easy Steak Gorgonzola Flatbread is a light summer dinner filled with steak, gorgonzola cheese, mushrooms, red onion and arugula!
How to make this recipe
Season steak with salt and pepper, then cook steak until medium rare over a grill.
Remove from grill and let sit at least 10 minutes before slicing.
Meanwhile, add olive oil to a large skillet. Add mushrooms and cook until liquids release. Add red onion and red pepper to the skillet, season with salt and pepper and saute until softened.
Add flatbreads to grill and toast lightly.
Remove flatbreads from heat. Add steak, gorgonzola, sauteed veggies, and then top with arugula.
Serve and enjoy!
Ingredients and substitutions
- Flatbreads – use store-bought flatbreads or a pre-made pizza shell.
- Sirloin steak – look for a one inch thick steak for the best results.
- Gorgonzola cheese – the closest substitute is blue cheese but feta cheese or goat cheese will work just as well for this recipe.
- Red onion – red onions are the best option for this recipe. Feel free to leave them out entirely.
- Mushrooms – you can use cremini mushrooms, brown mushrooms or pre-sliced baby Bella mushrooms. If you’re in a pinch, canned mushrooms will also work.
- Red pepper – use any bell pepper colour of your choice.
- Arugula – baby spinach, dandelion greens, radicchio or watercress can be used in place of arugula for this flatbread.
- Salt & pepper (to taste)
Storing and reheating
If you have any slices of your flatbread leftover, you can store them in the fridge for up to 3 days in an airtight storage container.
The best way to reheat them is by placing them on a baking sheet and heating in the oven at 350°F until they are warm again. This will ensure that the crust remains crisp and the toppings are heated. You can reheat them in a microwave for 2-3 minutes, but the crust will likely be soggy.
Freezing this dish
This flatbread is definitely freezer friendly! Flatbreads freeze really well – all you have to do is assemble your flatbread as instructed, leaving out the cheese and arugula, then place them in the freezer instead of the oven!
Once you've placed your flatbread in the freezer it will last for up to two months, making it an easy make-ahead dinner idea! Imagine all the money you'll save on last minute pizza delivery orders when you have a delicious flatbread ready for you in the freezer. If you plan on freezing the flatbread, make sure to wrap it in plastic wrap or in a freezer bag (toppings side up) and store it in the freezer.
When you're ready to enjoy your dish, remove the plastic wrap and pop the flatbread into the oven directly from the freezer. Keep your flatbread in the oven 15-20 minutes. Once it's been cooked, add the arugula ad cheese to the flatbread and enjoy!
More flatbread & pizza recipes
Meal prep tools
- Order a pizza cutter online to cut through this flatbread!
- Store leftover toppings/ingredients in these glass microwave-safe bowls
Easy Steak Gorgonzola Flatbread
- 1 store bought pizza or flatbread shell
- 8 oz top sirloin steak (about 1 inch thick)
- 1 cup gorgonzola cheese
- 1 small red onion, sliced
- 8 oz mushrooms, sliced
- 1/2 red pepper, chopped
- 1 cup Arugula
- Salt and pepper to taste
- Preheat BBQ to med-high heat. Season steak with salt and pepper, then when grill is preheated, add steak and grill for 2 minutes per side until cooked medium rare. Remove from grill and let sit at least 10 minutes before slicing.
- Meanwhile, add olive oil to a large skillet. Add mushrooms, cooking for 3-4 minutes until mushrooms start to release juices. Add red onion and red pepper and season with salt and pepper, then saute for another 3-4 minutes until softened.
- While veggies are cooking, add pre-made pizza/flatbread shell to grill and cook for 2-3 minutes per side until crust is slightly toasted. Remove from heat and add steak, gorgonzola, sauteed veggies, and then top with arugula. Serve and enjoy!