Spelt Philly cheesesteak flatbread is a yogurt-spelt flatbread baked with thin-sliced steak, soft onions, green pepper and melted provolone. It takes 45 minutes from start to finish and serves four. The dough needs no yeast.
The base stays soft in the middle and crisp at the edges. Spelt adds a mild, nutty flavour that suits the beef. The toppings stay balanced, not heavy.
You can slice the steak and vegetables a day ahead. Then you only roll, bake and assemble. The steps stay clear, so it suits a first-time flatbread baker.
One note on the beef. Cook it in two batches. A crowded skillet steams the meat, and it turns grey instead of browning.
Why You’ll Love This Recipe
- Yeast-free spelt dough mixes in five minutes
- The base stays soft inside with crisp edges
- Steak and vegetables can be sliced a day ahead
- Needs one skillet and two sheet pans
Ingredient Notes
- white spelt flour: White spelt gives a soft base with a mild, nutty flavour. Plain flour works at the same weight, and wholemeal spelt can replace half, though the dough stays denser.
- steak: Ribeye has more fat and flavour. Sirloin is leaner and costs less. Either one needs slicing thin, about 3 mm, across the grain.
- provolone: Mild provolone melts cleanly under the filling. If you can’t find it, use extra mozzarella.
- plain Greek yogurt: Full-fat yogurt gives the softest dough. Low-fat works, but the base is slightly less tender.
- Worcestershire sauce: Standard Worcestershire contains anchovies and sometimes gluten. Use 1 tbsp soy sauce if you have none, or check the label for your needs.
Baked Spelt Philly Cheesesteak Flatbread with Provolone
Description
A yogurt-based spelt dough bakes into a sturdy flatbread that holds sliced steak, soft onions and two cheeses without turning limp.
Ingredients
For the spelt flatbreads
For the filling and topping
Instructions
- Slice the steak across the grain into strips about 3 mm thick. Toss it in a bowl with the Worcestershire sauce, garlic and black pepper. Cut the onion into thin half-moons, slice the green pepper into thin strips, and grate the mozzarella. Refrigerate the steak until needed.
- Whisk the spelt flour, baking powder and 1/2 tsp salt in a large bowl. Stir in the yogurt and 1 tbsp olive oil until a shaggy dough forms. Knead on a floured surface for 2 minutes until smooth and slightly tacky. Divide into 4 equal balls, cover with a clean towel and rest for 10 minutes while the oven heats to 230 C / 450 F.
- Roll each ball into a 20 cm / 8-inch round about 4 mm thick and prick all over with a fork. Place two rounds on each of two parchment-lined 33 x 46 cm / 13 x 18-inch sheet pans. Bake on the upper and lower racks for 6 minutes, swapping the pans after 3 minutes, until the bases are set and lightly golden in spots. Take the pans out and leave the oven on.
- While the bases bake, heat 1 tbsp olive oil in a 30 cm / 12-inch cast-iron skillet over medium-high heat. Cook the onion and pepper for 7 to 8 minutes, stirring now and then, until soft with browned edges. Season with 1/2 tsp salt and move to a plate.
- Return the skillet to high heat and add the remaining 1 tbsp olive oil. When it shimmers, cook half the steak in a single layer for 1 to 2 minutes until browned with no raw pink on the surface. Move it to the plate, then cook the second half. Stir all the steak back in with the vegetables.
- Lay the provolone over the bases, leaving a 1 cm border. Spoon the steak and vegetables on top and scatter with the mozzarella. Bake for 8 minutes, swapping the pans after 4 minutes, until the cheese bubbles with golden spots. Slice and serve within 10 minutes while the base is crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 681kcal
- % Daily Value *
- Total Fat 44g68%
- Saturated Fat 18g90%
- Cholesterol 105mg35%
- Sodium 1250mg53%
- Potassium 800mg23%
- Total Carbohydrate 62g21%
- Dietary Fiber 7g29%
- Sugars 6g
- Protein 48g96%
- Vitamin A 600 IU
- Vitamin C 33 mg
- Calcium 575 mg
- Iron 5.5 mg
- Vitamin D 10 IU
- Vitamin E 2 mg
- Vitamin K 15 mcg
- Thiamin 0.4 mg
- Riboflavin 0.5 mg
- Niacin 9 mg
- Vitamin B6 0.5 mg
- Folate 60 mcg
- Vitamin B12 2.5 mcg
- Phosphorus 675 mg
- Magnesium 120 mg
- Zinc 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Slice the steak across the grain, about 3 mm thick, for tender bites.
- Cook the steak in two batches so it browns instead of steaming.
- Prebake the bases for 6 minutes before adding any topping.
- Serve within 10 minutes of baking while the base is crisp.
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