Grilled Steak, Blue Cheese, and Melty Fontina Flatbreads Recipe
Indulge in hearty grilled steak flatbreads topped with bold Wisconsin blue cheese, gooey fontina, and tangy balsamic for a deliciously savory bite.
Keywords
- flatbreads recipe
- fontina
- fontina cheese
- blue cheese
- carr valley
- glacier point blue cheese
- melted flatbreads recipe
- wisconsin blue cheese
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Cooking tools:
- Grill
- Pot
- Mixing bowl
- Slotted spoon
- Paper towel
- Paring knife
- Cutting board
- Chef's knife
- Measuring spoon
- Pastry brush
- Tongs
- Spatula
- Pizza peel
- Kitchen timer
Ingredients
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon each salt and pepper
- 1/4 teaspoon cayenne pepper
- 8 ounces beef flank or skirt steak
- 1 package (8 ounces) whole baby portobello mushrooms, halved
- 1 cup fresh dark sweet cherries, pitted and halved
- 6 cipollini onions, peeled, trimmed and halved
- 1 tablespoon olive oil
- Salt
- pepper
- 1 1/4 pounds (20 ounces) homemade or prepared pizza dough
- 8 ounces Carr Valley Fontina cheese, shredded (2 cups)
- 6 ounces Carr Valley Glacier Penta Crème® Blue Cheese, chunked (1 cup)
- 2 cups microgreens
- 1/4 cup balsamic glaze
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