June 05, 2026

Thin Sliced Steak Flatbread. Leveling Up Leftovers

Serves: 4 | Prep: 15 min | Cook: 10 min

Ingredients:

  • 1 Flatbread (Naan or similar)
  • 8–10 oz leftover steak, thinly sliced (tenderloin, ribeye, new york, etc.)
  • 1 Cup Ricotta cheese
  • 1 Lemon (zest + 1–2 tsp juice)
  • 1–2 tbsp. Olive oil, plus more for finishing
  • ¼ Cup Parmesan, grated
  • 2 Tbsp. Fresh basil or chives, chopped
  • Salt + black pepper, to taste
  • Flaky salt, for finishing.

Directios:

  1. Preheat oven to 400°F.
  2. Brush flatbread lightly with olive oil and bake for 5–7 minutes until just golden and slightly crisp.
  3. In a bowl, combine ricotta, lemon zest, lemon juice, a drizzle of olive oil, and a pinch of salt and pepper. Mix until smooth and creamy.
  4. Let steak sit at room temperature while flatbread bakes. If needed, warm gently in a pan for 30–60 seconds—just enough to take the chill off.
  5. Spread whipped ricotta over warm flatbread. Layer steak slices on top and sprinkle with parmesan.
  6. Finish with fresh basil or chives, a drizzle of olive oil, cracked black pepper, and flaky salt. Serve immediately.

 

Written by info tangen draw