Sundried Tomato, Mushroom & Steak Flatbread

At the beginning of the summer our gas grill was on it’s last leg.  Covered with rusty holes and literally falling apart, we rolled it to the curb, hoping it wouldn’t disintegrate on our freshly planted grass.  It was one of the first purchases we made as a married couple, so it was a little bittersweet.  However, it presented an opportunity we’ve been chatting about for awhile:  learning to use a charcoal grill!  After the hubby assembled it, we stood back, took a long look…..and laughed!  It seems so tiny compared to our bohemoth gas grill!  Lucky for us, looks can be deceiving, and it turned out to be just the right size for our family of four.  P.S.  I’m pretty sure we’re NOT the envy of all the neighbors when they see our miniature black grill, but the joke’s on them, they don’t know what they’re missing….. 😉  This grill makes FANTASTIC steaks!

So what’s the best thing about grilling a steak dinner?  Reinventing the leftovers, of course! 🙂

Sundried Tomato, Mushroom & Steak Flatbread ~ Pearls + Girls

We grilled an extra steak, stashed it in the fridge and used it to make pizza later in the week!  I love being able to stretch a pricey ingredient like steak.  I sliced it thin and layered it on a crispy crust topped with sundried tomatoes, sauteed mushrooms and two cheeses, then drizzled it with a basil chimmichuri.  This flatbread is packed with flavor and color, and the fresh basil sauce really MAKES this dish.  If you are a fan of cilantro, by all means, substitute it for half the basil.  Enjoy! 🙂

Sundried Tomato, Mushroom & Steak Flatbread

Yield: 4 - 6 servings


  • One ball homemade or storebought pizza dough
  • Cornmeal, for dusting
  • 8 oz. white mushrooms, quartered and sauteed
  • 6 oz. medium rare steak, sliced thinly (it will continue to cook on the flatbread)
  • 1 - 8.5 oz. jar oil packed sundried tomatoes, chopped
  • 8 oz. monterey jack cheese, shredded
  • 2 oz. parmesan cheese, freshly grated
  • Basil Chimichurri Sauce
  • 1/2 cup basil, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp apple cider vinegar
  • 2 TBSP olive oil
  • pinch of red pepper flakes
  • salt and pepper, to taste


  1. Preheat your oven to 500 degrees Fahrenheit and sprinkle two baking stones or baking sheets with cornmeal.
  2. Divide dough ball in half, rolling each out as thinly as possible.
  3. Transfer to a baking stone or a baking sheet.
  4. Top with the sliced steak, sauteed mushrooms and tomatoes.
  5. Sprinkle with monterey jack and parmesan cheeses.
  6. Bake for 9 - 11 minutes, or until the edges are nicely browned and the cheese is bubbly.
  7. Whisk together basil, garlic, apple cider vinegar, olive oil, red pepper flakes, salt and pepper.
  8. Drizzle sauce over both pizzas.
  9. Slice and serve immediately.



    • KatieKatie says

      Thanks, Michelle! The best thing about this recipe, is I pulled it together with leftovers!

  1. Rene @ My Simple Kitchen says

    Sundried tomatoes and mushrooms?? What a great combo! This looks so good, Katie. And now I’m hungry 😉

    • KatieKatie says

      Thanks Rene, I had a moment like that last night. I thought, “Why am I looking at recipes right now?!?! I’m starving!!”

    • KatieKatie says

      Thanks, Janelle! I love pulling together dishes with leftovers, so much fun creating something new!

  2. Anita says

    Okay, I need a slice right now! My family will definitely go for this. Can’t wait to try it out.

    • KatieKatie says

      It’s pretty simple to make, Anita! I love reinventing leftovers. I don’t love cilantro, so I did a chimichurri with basil, but you could even use parsley!