Tasty Steak Flatbread Pizza

Pizza night is always a hit at our house, but sometimes I want to change things up from the usual pepperoni routine. That’s when I started experimenting with flatbread pizzas – they’re quick, easy, and let me get creative with toppings I already have in the fridge.

When I had some leftover steak from our Sunday dinner, I knew exactly what to do with it. This steak flatbread pizza combines the best of both worlds – the convenience of a quick pizza and the satisfaction of a good steak dinner. The best part? It takes less than half the time of making traditional pizza dough, which means I can have dinner on the table even on busy weeknights.

Whether you’re looking for a way to use up leftover steak or just want to try something different for pizza night, this recipe’s got you covered. It’s become such a regular request at our house that I now sometimes grill extra steak just to make it the next day.

What Kind of Steak Should I Use?

While this recipe calls for New York Strip Loin, you’ve got several good options when it comes to choosing your steak for flatbread pizza. New York Strip is a great choice because it has good marbling and a nice balance of lean meat to fat, which gives you both flavor and tenderness. If you want to switch things up, ribeye would work really well here too, though you might want to trim some of the excess fat. For a more budget-friendly option, sirloin steak can do the job – just make sure not to overcook it since it’s a bit leaner. Whatever cut you choose, look for meat with some marbling and plan to slice it nice and thin against the grain after cooking.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• New York Strip Loin: While NY Strip is great here, you can use ribeye, sirloin, or even leftover steak. If you’re not into beef, try grilled chicken breast or even portobello mushrooms for a vegetarian option.
• Naan bread: Can’t find naan? No worries! Pita bread, flatbread, or even pre-baked pizza crust work well. Just keep in mind that cooking times might vary slightly depending on the thickness of your bread.
• Grape tomatoes: Regular cherry tomatoes work just the same, or you can dice up regular tomatoes. In a pinch, you could even use sun-dried tomatoes – just use about 1/2 cup since they’re more concentrated in flavor.
• Feta cheese: Not a feta fan? Try goat cheese, blue cheese, or even shredded mozzarella. Each will give the pizza its own unique taste.
• Fresh thyme: Fresh rosemary or oregano would work great here too. If you only have dried herbs, that’s fine – just use about 1 teaspoon since dried herbs are more potent than fresh.

Watch Out for These Mistakes While Cooking

The biggest challenge when making steak flatbread pizza is overcooking the steak – aim for medium-rare when initially cooking it since it will continue to cook slightly when the flatbread goes in the oven. Getting perfectly caramelized onions is another common hurdle – don’t rush this step, as it takes at least 20-25 minutes on medium-low heat while stirring occasionally to achieve that sweet, golden-brown result. A frequent mistake is overloading the naan with toppings, which can make it soggy and difficult to crisp up – instead, use a light hand with the ingredients and pre-toast the naan for 2-3 minutes before adding toppings to ensure a crispy base. For the best flavor combination, let your steak rest for at least 5 minutes before slicing it thinly against the grain, and add the feta cheese only in the last few minutes of baking to prevent it from becoming too dry.

What to Serve With Steak Flatbread Pizza?

Since steak flatbread pizza is already pretty filling, I like to keep the sides light and fresh. A simple arugula salad with lemon dressing works perfectly – the peppery greens and bright citrus help balance out the rich steak and cheese. If you’re feeding a crowd, try serving it with some roasted vegetables like asparagus or Brussels sprouts, which pair nicely with both the steak and feta flavors. For a casual gathering, I’ll often put out a bowl of marinated olives or a quick cucumber salad to add some Mediterranean flair that matches the naan bread base.

Storage Instructions

Keep Fresh: If you have leftover steak flatbread pizza, place it in an airtight container and pop it in the fridge for up to 3 days. I recommend storing the pieces with parchment paper between them to prevent them from sticking together.

Make Ahead: Want to prep ahead? You can cook the steak and caramelize the onions up to 2 days in advance. Just store them separately in the fridge until you’re ready to assemble your pizzas. This makes dinner time super quick and easy!

Warm Up: To get your leftover flatbread pizza tasting fresh again, warm it in a 350°F oven for about 5-7 minutes, or until heated through. I don’t recommend using the microwave as it can make the naan bread tough – the oven helps keep everything nice and crispy!

Preparation Time	15-20 minutes
Cooking Time	30-45 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 120-130 g

Ingredients

For the steak:

• fresh black pepper (freshly ground preferred for more flavor)
• kosher salt
• 8 oz NY strip steak

For the caramelized onions:

• 2 tbsp unsalted butter
• 1 large onion (thinly sliced)
• kosher salt

For the flatbread:

• 3 naan breads (I like Stonefire naan)

For the toppings and garnish:

• 1 cup red grape tomatoes (halved)
• 3/4 cup feta cheese (crumbled)
• fresh thyme leaves

Step 1: Caramelize the Onions

Begin by slicing the onion into very thin rounds using a sharp knife or a mandoline slicer.

In a nonstick skillet over medium heat, melt some butter until it starts to bubble.

Add the sliced onion, stirring with a wooden spoon.

Cook the onion until it becomes a light brown color, which will take about 20-35 minutes, depending on your stovetop and heat settings.

Once caramelized, season the onions with a pinch of kosher salt and set aside.

Step 2: Prep the Ingredients

While the onions caramelize, slice the tomatoes in half and crumble the feta cheese.

Pull the thyme leaves from the stems and set aside all these ingredients, so they are ready to use later.

Step 3: Season the Steak

Season the steak liberally on both sides with kosher salt and freshly ground black pepper.

Use approximately 1 teaspoon of salt for every pound of beef – for an 8 oz.

steak, about ½ teaspoon of salt is ideal.

Place the seasoned steak in the fridge while you preheat the grill.

Step 4: Grill the Steak

Preheat your grill to 600°F.

Once hot, remove the steak from the fridge and place it on the grill.

Close the lid and grill for 2 minutes, then turn the steak to create grill marks.

Cook for another 2 minutes before flipping the steak and covering the grill again.

Cook for 2 more minutes, slightly turn for additional grill marks, cover, and cook for another minute.

Remove the steak from the grill, cover with aluminum foil, and let it rest for 10-20 minutes.

Step 5: Prepare the Flatbread Pizza

Lower the grill heat to 400°F after removing the steak.

Place naan or flatbread directly on the grates, preferably with the flat side down for an even surface.

Grill for 2-3 minutes, flip, and grill until you achieve nice grill marks.

Then, spread the caramelized onions, sliced tomatoes, and crumbled feta cheese over the naan.

Cover and grill for another 5-7 minutes until the feta is slightly melted and the tomatoes are warm.

Step 6: Assemble and Serve

After removing the flatbread pizza from the grill, transfer it to a serving tray.

Slice the rested NY strip steak and place it on top of the pizza.

Sprinkle fresh thyme leaves over everything and serve immediately for a delicious and satisfying meal!