Oven Baked Beef Flatbread

These oven baked 4-ingredient beef flatbread squares are a crispy, savory trick my sister shared with me for warm weekends when nobody wants to fuss over dinner

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a large rimmed baking sheet with aluminum foil for easy cleanup and to help the flatbreads crisp. Preheat your oven to 425°F (220°C). If your oven runs cool, use the top third rack position to encourage browning.

Step 2

Heat a large skillet over medium-high heat. Add the neutral oil and swirl to coat the pan. Add the ground beef, breaking it up with a spatula into small crumbles. Cook the beef, stirring occasionally, until it is well browned and no pink remains, 7–9 minutes. As it cooks, keep breaking the meat into small, even pieces; this helps it sit flat on the bread and crisp around the edges.

Step 3

If there is noticeable fat pooling in the pan, tilt the skillet carefully and spoon off most of the excess, leaving just a light coating so the beef stays juicy. Taste a small crumble of beef; if you wish, lightly season with a pinch of salt and pepper from your pantry, but keep in mind the provolone will add saltiness. Place the flatbreads on the foil-lined baking sheet. If they are very soft or thick, you can brush the tops lightly with a bit of neutral oil from your pantry to encourage extra crispness.

Step 4

Divide the cooked ground beef evenly over the flatbreads, spreading it all the way to the edges for even coverage. Press the beef gently into the surface so it adheres and doesn’t roll off when you cut the squares

Step 5

Lay the provolone slices over the beef, overlapping them slightly so most of the surface is covered. It’s fine if a few edges of beef peek through; those bits will crisp nicely in the oven. Transfer the baking sheet to the oven and bake for 8–12 minutes, or until the flatbread edges are deeply golden and crisp, the beef is sizzling, and the provolone is fully melted with browned, bubbly spots on top.

Step 6

For extra color, you can switch the oven to broil for the last 1–2 minutes, watching closely so the cheese doesn’t burn. The goal is a tight layer of bubbly, lightly blistered cheese over the browned beef. Remove the baking sheet from the oven and let the flatbreads rest for 2–3 minutes; this helps the cheese set slightly so it cuts more cleanly. Using a sharp knife or pizza wheel, slice each flatbread into small squares or rectangles. Serve warm, straight from the pan, while the crust is still crisp.