Baked Spelt Philly Cheesesteak Flatbread with Provolone

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

Thin steak slices browning in a cast-iron skillet beside softened onion and pepper strips on the stove

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.

Two people sharing sliced flatbread at a linen-covered table with a green salad and lemon wedges

Prep Time 15 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 45 mins

Cooking Method: Mixed

Cuisine: American

Courses: Main Course

Difficulty: Easy

Cooking Temp: 230 C

Servings: 4

Estimated Cost: 3.60

Calories: 681

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, Egg-free, High Protein, Nut-free

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

300 g white spelt flour (plus 2 tbsp for rolling)
2 tsp baking powder
1/2 tsp fine salt
240 g plain Greek yogurt (full-fat, at room temperature)
1 tbsp olive oil

For the filling and topping

350 g ribeye or sirloin steak (sliced thin across the grain)
1 tbsp Worcestershire sauce
2 cloves garlic (minced)
1/2 tsp black pepper (freshly ground)
1 large onion ((about 200 g); cut into thin half-moons)
1 green bell pepper ((about 150 g); cut into thin strips)
2 tbsp olive oil (divided)
1/2 tsp fine salt
120 g sliced provolone
100 g low-moisture mozzarella (grated)

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.

Keywords: spelt philly cheesesteak flatbread, philly cheesesteak flatbread, spelt flatbread recipe, yogurt spelt flatbread, cheesesteak flatbread

Equipment

30 cm / 12-inch cast-iron skillet
2 sheet pans, 33 x 46 cm / 13 x 18 inch
rolling pin
sharp chef's knife
large mixing bowl
box grater

Tips

Slice the steak across the grain, about 3 mm thick, with a sharp knife so each strip cooks in seconds and stays tender.
Roll the dough to about 4 mm and prick it with a fork so the base bakes flat without large bubbles.
Prebake the bases for 6 minutes before topping so the centre sets and stays firm under the filling.
Heat the skillet until the oil shimmers before adding the steak, and lay the strips in a single layer for a brown crust.
Layer the provolone directly on the base, then the filling, then the mozzarella on top so the cheese seals the surface.

Variations

Add 150 g sliced cremini mushrooms to the skillet with the onion for a more savoury, earthy filling.
Replace the steak with 300 g sliced portobello mushrooms, cooked until their liquid evaporates, and use soy sauce in place of Worcestershire.
Swap half the spelt flour for wholemeal spelt for a denser, nuttier base with more fibre.
Top the baked flatbreads with pickled banana peppers or sliced jalapeños for acidity and gentle heat.

Storage and Reheating

Baked Spelt Philly cheesesteak flatbread keeps for 3 days in an airtight container in the fridge. Let it cool to room temperature first, and refrigerate within 2 hours of baking.

Reheat on a sheet pan in a 200 C / 400 F oven for 8 to 10 minutes, until the cheese is hot and the edges are crisp. Skip the microwave, as it softens the base.

You can slice the steak and vegetables up to 24 hours ahead and keep them covered in the fridge. For longer storage, wrap baked flatbreads individually and freeze for up to 2 months. Reheat from frozen at 200 C / 400 F for 12 to 15 minutes.

Serving Suggestions

Serve each flatbread hot from the oven, within 10 minutes of baking, while the base is still crisp. Cut it into wedges or strips with a pizza wheel.

A green salad with lemon vinaigrette keeps the plate balanced. Quick pickles or coleslaw add acidity next to the rich cheese and beef.

For a casual gathering, cut the flatbreads into smaller strips and set them on a board. Add a bowl of garlic yogurt for dipping.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-philly-cheesesteak-flatbread/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!