Take everything you love about a classic Philly cheesesteak and give it a grilled summer twist. These Grilled Cheesesteak Flatbreads are piled high with tender strips of beef, sautéed mushrooms, caramelized onions, colorful bell peppers, and plenty of melty Cabot Vermont Sharp Cheddar, all layered over crispy grilled naan or flatbread. The result is a hearty, flavor-packed meal that's easy to share and perfect for feeding a crowd.
Directions
- HEAT a cast iron skillet on the grill to a medium heat. Add 1 tablespoon olive oil.
- ADD the beef to the skillet and allow it to brown, stirring occasionally.
- ADD the Worcestershire sauce, salt and pepper to the pan. Continue to cook 1-2 minutes longer. Remove beef from the pan and set aside.
- ADD the butter to a second skillet on the grill. Once melted, add the mushrooms and cook until browned, about 10-15 minutes. Then remove the mushrooms from the pan and set aside with the steak.
- ADD the remaining 1 tablespoon olive oil to the beef skillet and add the sliced onion and peppers. Cook, stirring occasionally, until the onion starts to brown and caramelize, about 7-8 minutes. Add the meat and mushrooms back to the skillet and mix to combine.
- PLACE the naan on the grill and cook for 3-5 minutes on one side until beginning to crisp. Flip and layer with the meat-pepper mixture and sprinkle with cheese.
- CLOSE the grill cover and cook, 3-5 minutes longer, until the cheese has melted. Sprinkle with sliced green onions to garnish.
