I like this recipe because it’s simple but delivers big flavor. The caramelized onions add depth and sweetness, the steak provides a satisfying richness, and the flatbread offers a crisp foundation for all those layers. It’s also easy to customize with different cheeses, herbs, or toppings, and it comes together faster than making a full pizza from scratch. Every bite tastes indulgent yet balanced.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Caramelized Onions: 2 large yellow onions, thinly sliced 2 tablespoons olive oil 1 tablespoon butter 1 teaspoon sugar Salt and pepper, to taste
For the Flatbreads: 4 store-bought flatbreads or naan (about 6–8 inches each) 1 lb flank steak or sirloin, thinly sliced against the grain 2 tablespoons olive oil (divided) Salt and pepper, to taste 1 teaspoon garlic powder 1 cup shredded mozzarella cheese (or provolone) ½ cup crumbled blue cheese or feta (optional) Fresh arugula or baby spinach (optional, for garnish) Fresh thyme or rosemary (optional)
Directions
Caramelize the onions: I heat olive oil and butter in a large skillet over medium-low heat. I add the sliced onions, sprinkle with sugar, and season with salt and pepper. I cook them slowly, stirring occasionally, until they turn golden brown and soft—about 20–25 minutes. Then I remove them from the heat and set them aside.
Prepare the steak: I toss the sliced steak with 1 tablespoon olive oil, garlic powder, salt, and pepper. I heat a skillet over medium-high and sear the steak slices for 1–2 minutes per side until browned but still medium-rare. I remove them from the heat and let them rest while I prepare the flatbreads.
Assemble the flatbreads: I preheat the oven to 425°F (220°C). I place the flatbreads on a baking sheet and drizzle them with the remaining tablespoon of olive oil. I spread the caramelized onions evenly over each flatbread, layer on the steak slices, and sprinkle with mozzarella and blue cheese or feta if I’m using it. I sometimes add a few fresh thyme leaves or rosemary sprigs for extra aroma.
Bake: I bake the flatbreads for 8–12 minutes until the cheese melts, bubbles, and turns golden, and the flatbread edges are crisp.
Finish and serve: I top the baked flatbreads with fresh arugula or baby spinach for a fresh, peppery bite. I slice them into pieces and serve warm.
I like to experiment with this flatbread depending on my mood. For a smoky touch, I use gouda or sharp cheddar instead of mozzarella. When I want spice, I sprinkle crushed red pepper flakes or drizzle hot honey before serving. For a Mediterranean twist, I add roasted red peppers, kalamata olives, or a little balsamic glaze. It’s also fun to use different bases—pita, naan, or thin pizza crust all work beautifully.
Storage/Reheating
I store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 375°F (190°C) oven or toaster oven for about 8 minutes until the crust crisps up again. I avoid microwaving them since it makes the bread soft and chewy instead of crisp.
FAQs
What’s the best cut of steak to use?
I prefer flank steak or sirloin since they’re flavorful and tender when sliced thinly against the grain.
How do I get perfectly caramelized onions?
I cook them low and slow. It takes time—about 20–25 minutes—but that’s how they get that rich, golden sweetness.
Can I use store-bought caramelized onions?
Yes, but I prefer making them fresh since the flavor is deeper and more balanced.
Can I make this vegetarian?
Yes, I skip the steak and add sautéed mushrooms or roasted vegetables instead.
What type of flatbread works best?
I like naan for its chewy texture, but any flatbread or thin pizza crust works well.
Can I make this ahead?
Yes, I can caramelize the onions and cook the steak in advance. I assemble and bake the flatbreads right before serving.
What cheese pairs best with steak?
Mozzarella melts beautifully, but provolone, fontina, or blue cheese adds bold flavor.
How do I add more flavor to the steak?
I marinate it briefly in olive oil, garlic, soy sauce, and a splash of Worcestershire sauce before cooking.
Can I grill the flatbreads?
Yes, grilling adds a wonderful smoky char—just cook over medium heat until the cheese melts.
How do I make it spicy?
I add a drizzle of buffalo sauce, spicy aioli, or sprinkle crushed red pepper flakes on top before baking.
Conclusion
I love how these steak and caramelized onion flatbreads bring together simple ingredients in a way that feels indulgent and restaurant-worthy. The sweetness of the onions, the richness of the steak, and the melted cheese all play perfectly against the crisp, golden flatbread. Whether I serve it as an appetizer, a shareable dish, or a full meal, it’s always a guaranteed hit.
These Steak and Caramelized Onion Flatbreads combine tender slices of steak, golden caramelized onions, and melted cheese on a crispy, chewy flatbread base. It’s a rustic yet elegant dish perfect for an easy dinner, appetizer, or entertaining guests.
Ingredients
For the caramelized onions:
2 large yellow onions, thinly sliced
2 tbsp olive oil
1 tbsp butter
1 tsp sugar
Salt and pepper, to taste
For the flatbreads:
4 store-bought flatbreads or naan (6–8 inches each)
1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp olive oil (divided)
Salt and pepper, to taste
1 tsp garlic powder
1 cup shredded mozzarella or provolone cheese
½ cup crumbled blue cheese or feta (optional)
Fresh arugula or baby spinach (optional, for garnish)
Fresh thyme or rosemary (optional)
Instructions
Caramelize the onions: Heat olive oil and butter in a skillet over medium-low heat. Add onions, sugar, salt, and pepper. Cook 20–25 minutes, stirring occasionally, until golden brown and soft. Set aside.
Cook the steak: Toss sliced steak with 1 tbsp olive oil, garlic powder, salt, and pepper. Sear in a hot skillet for 1–2 minutes per side until browned but still medium-rare. Remove from heat and rest.
Assemble the flatbreads: Preheat oven to 425°F (220°C). Place flatbreads on a baking sheet, drizzle with remaining olive oil, then layer caramelized onions, steak slices, mozzarella, and blue cheese or feta if using. Add herbs if desired.
Bake: Bake 8–12 minutes, until cheese is melted and edges are crisp and golden.
Finish and serve: Top with arugula or spinach, slice, and serve warm.
Notes
Use naan, pita, or thin pizza crust for the base.
Swap mozzarella for gouda, provolone, or cheddar for different flavors.
Add roasted red peppers, olives, or balsamic glaze for a Mediterranean touch.
For spice, drizzle hot honey or sprinkle crushed red pepper flakes before serving.
Grill instead of baking for a smoky charred flavor.
