Steak and vegetable stuffed flatbread recipe
Steak and Vegetable Stuffed Flatbread recipe
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|400 g||beef tenderloin, cut into thick strips|
|8||tomatoes, peeled, seeded and diced|
|1||yellow bell pepper, cleaned and sliced|
|200 g||mushrooms, cleaned and sliced|
|2||red onions, peeled and sliced|
|400 g||broccoli, in florets|
|4 sprig(s)||cilantro, chopped|
|4 small||flatbreads, halved horizontally|
|400 g||Mozzarella cheese, sliced|
|salt and pepper|
|8 tbsp||pureed tomatoes|
In a pan heat the oil and stir-fry the meat until browned, but still rare. Season with salt and pepper and remove from the pan.
Mix the fresh tomatoes with the puréed tomatoes. Season with salt and pepper.
Spread the breads with the tomato sauce. Sprinkle with cilantro. Top with the meat strips, mushrooms, bell pepper, broccoli and finally the cheese slices. Bake in the preheated oven at 200°C for 5 minutes until the cheese has melted. Serve immediately.
ca. 20 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Steak and vegetable stuffed flatbread recipe
Recipe type: xarchivex
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