Place a cast iron grill rack on a charcoal or gas grill. Preheat to medium-high heat (375 degrees).
Pit Master Moe Cason turned one of his favorite sandwiches into a smoked cheesy flatbread. We can't wait to dig in!
To get Moe's insider tips, watch this episode on HSTV.com.
Servings and Ingredients
|1 lbs. Hy-Vee Choice Reserve ribeye steak|
|4 tbsp. Hy-Vee canola oil|
|3 tbsp. Moe's beef rub, plus additional for seasoning|
|1 tsp. Hy-Vee ground black pepper, plus additional for seasoning|
|1 (8-oz.) pkg. sliced baby bella mushrooms|
|1 green bell pepper, seeded and sliced|
|¼ c. red onion, sliced|
|½ (15-oz.) pkg. flatbread, (1 flatbread)|
|3 tbsp. Gustare Vita Alfredo sauce|
|8 slice(s) Hy-Vee sliced Provolone cheese, torn|
|Fresh parsley, chopped; for garnish|
Things To Grab
- Cast iron grill rack
- Charcoal or gas grill
- Medium bowl
- Silicone pastry brush
- Meat thermometer
- Ceramic pizza stone
Meanwhile, make marinade. Combine canola oil, 3 tablespoons beef rub, black pepper, and salt in a medium bowl. Brush onto both sides of steak; season with additional beef rub and/or black pepper, if desired.
Add steak to cast iron grill rack. Cook 5 minutes; flip, continue cooking 5 minutes more until internal temperature reaches 130 degrees for medium-rare doneness. Remove steak from grill rack, add mushrooms, green pepper, and red onion. Cook 3 to 5 minutes or until crisp-tender; remove vegetables from grill and set aside.
Place pizza stone on a smoker. Preheat smoker according to manufacturer's instructions for 390 degrees.
Related Content, How-To
To assemble flatbread, spread Alfredo sauce on flatbread; set aside. Chop cooked steak into bite size pieces. Layer chopped steak onto flatbread and top with Provolone cheese and grilled vegetables. If desired, sprinkle with additional beef rub.
Place assembled flatbread on preheated pizza stone in smoker. Smoke 5 to 10 minutes or until cheese is melted and crust is golden brown. Remove flatbread from smoker and garnish with fresh parsley, if desired.