BBQ Ranch Flatbread
Every time you make this flatbread people will rave, I guarantee! It’s the first appetizer eaten at the party and it makes a delicious impromptu gourmet dinner. Caramelize the onions when you have time and just store them in the fridge…and leftover steak works great here!
2 tablespoons extra-virgin olive oil
2 tablespoon First Street unsalted butter
2 sweet yellow onions, sliced
2 Naan Flatbreads
1 cup First Street Barbecue Sauce
1 cup shredded First Street Monterey Jack cheese
6 ounces cooked Tenderloin or Rib Eye steak, cut into thin strips
1/4 cup fresh cilantro leaves
First Street Ranch Dressing
Heat the olive oil and butter in a large sauté pan over medium heat. Add the sliced onions and cook, stirring often, until golden and caramelized, about 20 minutes.
Preheat the oven to 400ºF.
Divide the barbecue sauce between the two flatbreads and spread the sauce evenly. Top each flatbread with 1/2 cup shredded cheese and spread a spoonful of caramelized onions over the cheese. Bake for 7 minutes, or until the cheese is melted and the edges of the flatbread begin to crisp.
To serve, top with the slices of cooked steak and cilantro leaves. Drizzle with additional barbecue sauce and ranch dressing, cut into pieces and serve.
Serves 8 as an Appetizer or 4 as Main Course