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Grilled Steak & Garden Veggie Flatbread (


  • 1 lb sirloin steak
  • 1 1/2 Tbsp extra-virgin olive oil, divided
  • 1 teaspoon fresh-cracked pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon paprika
  • 3/4 cup garlic-herb cream cheese* or spreadable cheese
  • 4 small flatbread rounds, gluten free if desired
  • 1 cup shredded mozzarella
  • 1/2 cup sliced mushrooms
  • 1/2 small zucchini, thinly sliced
  • 1/4 purple onion, diced
  • 1 cup halved cherry tomatoes or diced red bell pepper
  • 1/4 cup pesto sauce
  • Fresh basil leaves for garnish (optional)



Heat grill to high.

Pat both sides of steak dry with clean paper towel. Brush steak with 1/2 Tbsp olive oil.

In small bowl, combine salt, pepper, garlic powder, oregano and paprika. Sprinkle spice mixture on both sides of steak.

Spread garlic-herb cheese on flatbreads, sprinkle with mozzarella. Top with mushrooms, zucchini, onion and tomatoes.

Grill steak for 5 to 7 minutes on one side, flip, and grill 3 to 5 minutes more. Remove from grill and allow to sit for 7-10 minutes before cutting steak into thin slices. 

Turn grill to medium. Add flatbread to grill. Cook just until cheese melts and flatbread is golden brown. Top flatbread with sliced steak, cook 1-2 minutes more.

Serve with a drizzle of pesto sauce and garnish with fresh basil.

Recipe Notes

Note: Other cream cheese flavors that work well here are Garden Vegetable, Chive & Onion, Cracked Pepper & Olive Oil, Spinach & Artichoke, Jalapeno & Cheddar

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