Roasted Garlic Balsamic Steak Flatbreads uses Cut Da Carb flatbreads for a low carb/ Keto friendly pizza recipe with steak and Boursin cheese!
- 3 to 4 bulbs roasted garlic (directions to roast garlic in notes section)
- 1 (5.3-ounce) package Boursin cheese (any flavor, I used Caramelized Onion)
- Italian seasoning blend
- 1 pound shaved ribeye steak
- kosher salt, pepper, steak seasoning blend
- 2 tablespoons balsamic vinegar
- 2 Cut Da Carb flatbreads (or flatbread of choice)
- 1 tablespoon olive oil
- 2 cups shredded mozzarella cheese
- Optional: balsamic glaze, fresh parsley, crushed red pepper flakes
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Squeeze the garlic from the bulbs of roasted garlic into a bowl. Add the Boursin cheese and Italian seasoning. Mix until combined.
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Preheat a large skillet to medium. Add the steak, kosher salt, pepper, and steak seasoning. Cook 5 to 7 minutes, breaking it apart with two spatulas. Add balsamic vinegar during the last minute and mix together.
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While steak is cooking, place the flatbreads on a large baking sheet (or two smaller baking sheets). Brush olive oil over the top of each flatbread and bake in a 375 degree oven for 5 to 6 minutes.
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Spread the roasted garlic cheese mixture over each flatbread, carefully so the flatbread doesn't break. Add steak and mozzarella cheese over each flatbread along with a little kosher salt, pepper, and Italian seasoning.
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Place back into the 375 degree oven for 4 to 5 minutes or until cheese is melted.
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Add optional toppings such as balsamic glaze, fresh parsley, and/or crushed red pepper flakes.
Roasted Garlic: Slice the top 1/2 inch from each bulb of garlic. Place the garlic bulbs, cut side up, in a dish with foil. Drizzle olive oil, kosher salt, and pepper over top. Wrap the foil around the bulbs of garlic, sealing the foil. Place in a 375 degree oven for about an hour, remove, and let cool before adding garlic to this dish.
**Picture examples in post above**