Artichoke and Beef Steak Flatbread

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  • 3Servings
  • 00:20Prep Time
  • 00:15Cook Time



  • 1 (6 oz) New York strip steak (trimmed of all fat and gristle)  
  • 1 teaspoon Johnny’s Chefs Blend Pepper
  • 1/4 cup Johnny’s French Dip Au Jus 
  • 2 (9” x 4”) flatbreads (I use La Brea) or any great quality naan bread
  • 1 (8 oz) container artichoke pesto
  • 1 ripe tomato; seeded and diced
  • 1 tablespoon freshly chopped basil
  • 2 tablespoons grated Parmesan cheese


  1. Heat oven to 400 degrees F.
  2. Rub steak on one side with Johnny’s Chefs Blend Pepper
  3. Grill for 3 minutes per side (steak will be cooked again so do not be concerned if too rare).
  4. Transfer to a plate and cover with au jus (turning a couple of times to make sure both sides are well soaked); allow to sit for 10 minutes at room temperature.
  5. Divide artichoke pesto between the two flatbreads.
  6. Slice steak against the grain into strips and place onto the pesto followed by the tomatoes.
  7. Bake for 7-9 minutes until bottom of bread has crisped.
  8. Remove from oven onto a board and scatter with basil and Parmesan cheese.
  9. Cut into odd size pieces and serve immediately.
*Flatbread can also be grilled on a barbecue. Yield: 2 flatbreads.