Ribeye Flatbread

When you first marry or move in with someone you expect to have to blend your decorating styles. I’m French Country, he’s more modern. But somehow it all comes together, a perfect blend of you and him, and you are able to ride off into peaceful harmony.

Then there is pizza crust! Who knew it would be pizza that would divide us? I grew up with Chicago style pizza and love thick crust. Hubby loves thin. Our compromise was to change off every other pizza order, or as we would say bread loaf or cardboard tonight? This would leave one of us picking at the pizza and unsatisfied.

Then a marvelous thing happened. I found flatbread! A perfect thin crust with enough heft to satisfy me. Now when we are in the mood for pizza we do not call in an order but instead, make it using flatbread for the crust and once again able to ride off into peaceful harmony. A bonus, now there are so many flatbread recipes thanks to its popularity pizza night is a culinary adventure.

Today’s post is a short rib flatbread. Start by lightly brushing two flatbreads with a seasoned olive oil. I am using a parmesan and garlic blend from William-Sonoma.


Slice a 12 oz prime ribeye into thinly sliced stripes. I like to season them with a coffee rub blend that I always keep on hand before cooking. Otherwise, salt and pepper to taste. Heat a tablespoon of olive oil in a skillet. Add beef and sauté for 5 minutes.


Layer the beef over the flatbread.


In a small bowl whisk 1/4 cup sour cream, 1/4 cup mayonnaise, 3 tablespoons prepared horseradish, 1 tablespoon fresh chopped chives, 2 teaspoons Worcestershire sauce, and 2 tablespoons lemon juice; season with salt and pepper. Drizzle over the flatbread.


In a small bowl toss a cup of spinach with 1 tablespoon aged balsamic vinegar. Add to flatbread.


Sprinkle some crumbled blue cheese over the top and lightly drizzle with the aged balsamic vinegar.


Bake in preheated 375°F oven for 8 – 10 minutes, or until bread is golden brown. Serve immediately with a nice glass of red wine for her, a cold beer for him. So Good! – Ella

Salmon Salad

  • Servings: 2
  • Difficulty: easy
  • Print


• 1 package Naan flatbread
• 12 ounces prime ribeye
• 1 cup of spinach
• 1 tablespoon aged balsamic vinegar
• 1/4 cup blue cheese, crumbled
• Regular olive oil, for sautéing
• Seasoned olive oil, for brushing
• Salt and pepper, to taste
Horseradish Dressing
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoon prepared horseradish
• 1 tablespoon fresh chives, chopped
• 2 tablespoon lemon juice, freshly squeezed
• 2 teaspoon Worcestershire sauce


  1. Preheat oven to 375°F.
  2. Lightly brush the flatbread with seasoned olive oil.
  3. Slice the ribeye into thin slices. Season to taste with salt and pepper.
  4. In a skillet heat a tablespoon of olive oil. Add the sliced beef and sauté over medium-high heat for 5 minutes.
  5. Layer the beef over flatbread only using as much as you need.
  6. Whisk sour cream, mayonnaise, horseradish, chives, lemon juice, and Worcestershire sauce in a small bowl; season to taste with salt and pepper. Drizzle over flatbread.
  7. Toss the spinach with the vinegar. Layer over the flatbread only using as much as you need.
  8. Sprinkle the blue cheese over the flatbread and drizzle with additional aged balsamic vinegar (optional).
  9. Bake in preheated oven for 5 – 8 minutes, or until crust is a slightly golden brown.
  10. Serve immediately.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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