If you’re looking for a comforting and delicious dining experience without breaking the bank, my review and improvement of Chefs Plate’s Philly Cheesesteak-Inspired Beef Flatbreads recipe is definitely one of the most mouthwatering choices.
This preparation promises you a real festival of flavours in the mouth, and all this for less than $10 for two people!
A “pizza” that gives off a steak spice flavour with a slight touch of fresh garlic and pan-fried onions?
Yes, please! Let’s go.
Here’s my revision and my improved version!
Expected cooking time: 30 minutes
Average cost in CAD if you buy your own ingredients: $9.91 total ($4.96 per serving)*
Table of Contents
Ingredients in the package
*The cost is accurate at the time of writing.
- 227 g lean ground beef ($3.50)
- 1 green bell pepper ($1)
- 1 garlic clove ($0.11)
- 4 tablespoons (real) mayonnaise ($0.28)
- 1 yellow onion ($0.12)
- 1/2 cup mild shredded cheese (yellow or white) ($0.57)
- 1 tomato ($1.25)
- 1 1/2 teaspoons Montreal Steak Spice (I use Club House) ($0.09)
- 2 Flat Bread (Pita or Naan) ($2.99)
Mayonnaise and the Oven
First of all, as I often mention in my reviews, as soon as you have a marinade to make or a sauce, make it right away!
It’s important to let the flavours blend together.
So, the steps to follow to get started:
- Preheat oven to 450°F.
- Mince your garlic, then add half to a bowl with the mayonnaise. Mix well, then set aside in the fridge.
Prepare the Vegetables
While the oven is warming up, cut and prepare all the vegetables according to Chefs Plate’s instructions
Cooking Ground Beef
In the original recipe, you’re asked to start by cooking the meat in a large skillet, then add the onions and chopped green pepper.
Next, they are asking that you drain the fat.
However, by doing this, you risk losing the flavours of the onions and peppers down the drain and by the same token, you are “boiling” the vegetables in the beef fat.
Good Procedure :
Defatting your beef first and foremost. Heat the pan with a little olive oil, add the beef and cook through. Then drain the fat with a spaghetti pass and set aside.
Cook the Vegetables
Now that the beef is defatted, wipe out the pan and add a little bit of olive oil (I use coconut oil).
Heat the pan and add the onions and pepper.
Sauté them for 2-3 minutes to soften.
Next, add the rest of the garlic and Montreal spices.
Mix everything together well, then stir the cooked ground beef into the pan with this mixture.
Be sure to mix well, then reduce the heat to low.
The oven should now be at 450 F
Place the flatbreads on a baking sheet lined with parchment paper, then arrange your flatbreads (naan or pita) on top.
Brush them lightly with oil to maintain a tender crust, then place them in the oven.
Always keep an eye on the bread, as the goal is to warm and soften them without burning them.
Remove the flatbreads from the oven after 3 to 4 minutes of baking.
Prepare the “Philly Cheesesteak Pizzas”
Follow the same instructions from Chefs Plate on this step.
Brush the warm buns with your mayonnaise-based aioli.
Spread the beef and vegetable mixture evenly from the pan over the flatbreads.
Then add the cheese and tomatoes. The order doesn’t matter much, it all depends on your personal preference.
Bake everything in the oven.
Bake in the middle of the oven for 5-7 minutes. Chefs Plate generally recommends cooking for 2 to 4 minutes, but it’s best to extend the cooking time for the best result.
Watch the baking carefully and wait for the buns to start browning and the cheese crackles on top.
This will let you know that the dish is ready to be enjoyed.
Finishing & Presentation
Remove the flatbreads from the oven and let them rest for 5 minutes.
Dilute the remaining mayonnaise with a little water, mix well, and drizzle over your masterpiece for extra flavour.
Cut it like a pizza and serve!
Enjoy your meal!
Tips & Tricks
- Add 1/2 teaspoon of smoked paprika to your mayonnaise mixture at the very beginning! You’re in for a treat.
- If you have fresh grated Parmesan cheese, sprinkle a little on top of the Philly flatbreads to add a full-bodied kick that pairs really well with the smoked paprika.
My Review Philly Cheesesteak-Inspired Beef Flatbreads from Chefs Plate
Actual time: 45 minutes
PROS of the original recipe:
- Very tasty
- Pleasant texture in the mouth
- Easy to prepare
- Possibility to add other ingredients according to your taste
- Ask us to cook the vegetables in the beef fat
- Cooking Time Not Long Enough (Chefs Plate’s Instructions)
What I think:
My family loved this recipe, and my son was asking for more.
That’s why I’m planning to do it again.
It’s a recipe that goes very well with the gloomy pre-winter weather, and your guests are sure to enjoy it.
Plus, it’s economical if you buy the ingredients yourself and it’s very tasty.
However, don’t expect it to taste exactly like a real Philly Cheesesteak, either near or far.
But the idea of putting it all on naan or pita bread is clever and enjoyable.
The mix of flavours of garlic and mayonnaise has always been a winner, and with Montreal’s famous spices, you’ll understand that you’re in for a treat.
How to get a free box
Did you like my review with tips to improve it? If you’d like to try the Chefs Plate Meal Box, use my link below and get a FIRST BOX FOR FREE!
Not bull! And guess what, no obligations, no contracts, and you can cancel whenever you want.
Full disclosure: I may receive a small incentive or a free box if you use my link… and so do you!
Have you ever cooked this?
What do you think? Any other tips and tricks to make it even better?
Let me know in the comments below!
A brief history of the “Philly Cheesesteak”
“The invention of the Philly Cheesesteak sandwich took place in the 1930s in Philadelphia, Pennsylvania, thanks to two brothers named Pat and Harry Olivieri, who were the owners of a hot dog stand. They came up with the innovative idea of coming up with new types of sandwiches. Their initial creation included grilled beef and onions served in a toasted bun. Initially, this sandwich didn’t contain cheese. It wasn’t until the 1940s that a stall manager came up with the idea of adding provolone cheese, which gave rise to the famous cheesesteak.”
Share this review