Search
Loading
RECIPES

Grilled Steak, Blue and Melty Fontina Flatbreads

Wisconsin Cheese Grilled Steak, Blue and Melty Fontina Flatbreads Recipe
Active Time
20 Minutes
Servings
Makes
2 Flatbreads

Ingredients

Flatbread:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Blue or Fontina can be used in this recipe.

Instructions

  1. Combine the garlic powder, brown sugar, salt, pepper and cayenne pepper in a small bowl; rub over steak. Let stand for 30 minutes.
  2. Grease grill grate. Heat grill to medium-high.
  3. Grill steak, covered, over medium-high heat for 2-5 minutes on each side or until a thermometer inserted into meat reads 145°F. Transfer steak to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice steak against the grain. Keep warm.

Flatbread:

  1. Reduce grill heat to medium.
  2. Toss the mushrooms, cherries and onions with olive oil in a large bowl. Season with salt and pepper. Transfer mushroom mixture to a lightly greased grill grid. Grill mixture, covered, over medium heat for 6-8 minutes or until slightly charred and softened, turning once.
  3. Divide dough into two equal halves. Roll out each portion on a lightly floured surface into a 10-inch circle, about 1/4-inch thick.
  4. Transfer one portion to grill grate with a lightly floured, rimless baking sheet or pizza peel. Grill dough, covered, over medium heat for 1-3 minutes or until bottom is browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove crust from the grill; place on a lightly floured baking sheet partially-cooked side down. Repeat step with remaining dough.
  5. Top the browned-crisp side of crusts with the fontina, mushroom mixture and steak. Grill flatbreads, covered, for 4-5 minutes longer or until crusts are browned and crisp. Remove from the grill; transfer flatbreads to a cutting board. Sprinkle with blue cheese. Cool for 2 minutes.
  6. Top flatbreads with microgreens; drizzle with balsamic glaze. Cut into pieces. Serve immediately.

Recipe Tip

To peel cipollini onions, boil them in water for 3 minutes and then plunge them into ice water. Pat dry and peel onions. Thawed frozen pearl onions could also be used in a pinch.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Perfect for blue lovers—the flavor of Carr Valley’s Glacier Point Blue™ Cheese is pleasantly piquant with a crisp, clean finish. It’s an award-winning, true artisan blue cheese master crafted in small batches. Sprinkle it on top of melty fontina for tasty flatbreads to impress guests.

write a review

Like the recipe?

Please leave a review! For more recipes, visit WisconsinCheese.com

You may also like...

Holiday Tree Cheese Board
You'll know it's one of ours when you see the badge.

Need help? Say Hello

(608) 836-8820 Hello@WisconsinCheese.com
Wisconsin Cheese Newsletter

©   Dairy Farmers of Wisconsin Terms & Conditions Privacy Policy Sitemap