Roast Beef and Whiskey Onion Flatbread Sandwiches

Debbie Reid


This is really a quick recipe to put together, the bulk of the time is allowing the onions to soften slowly.

pinch tips: How to Tie a Roast





10 Min


30 Min


Stove Top


1 1/2 Tbsp
1 tsp
lemon juice
1/2 tsp
dijon mustard
3 Tbsp
olive oil, divided
1 Tbsp
1 large
sweet onion, sliced into 1/4-inch slices, then quartered
1/4 tsp
kosher salt
1/8 tsp
freshly ground black pepper
1/4 c
good quality whiskey
8 oz
thin-sliced deli roast beef, cut into 1/4-inch strips
1 clove
garlic, minced
(7-inch) white flatbreads
4 oz
chipotle gouda cheese, shredded

Directions Step-By-Step

Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.
In a small bowl, mix together the mayonnaise, lemon juice and mustard; set aside.
Heat 1 tablespoon olive oil and the butter in a medium skillet over medium-low heat. Add in the onion, salt and pepper and cook until softened and lightly browned, approximately 15 - 20 minutes. Remove from heat, stir in the whiskey, mix to combine and until absorbed. Transfer to a small, heat-proof bowl; set aside.
In the same skillet, over medium heat, add in the remaining 2 tablespoons olive oil. Add in the roast beef and garlic, and cook until heated through and the beef just begins to brown, approximately 2 - 3 minutes; set aside.
Place the flatbreads onto prepared baking sheet; evenly spread the mayonnaise mixture onto the flatbreads. Evenly divide the roast beef between the flatbreads, only covering 1/2 of each flatbread; top roast beef evenly with the reserved onions. Top entire flatbread evenly with the cheese. Place into preheated oven and bake until cheese has melted, approximately 3 - 4 minutes. Fold the cheese-only half of the flatbread over the roast beef half. Secure with toothpicks and enjoy!!

About this Recipe

Course/Dish: Beef, Roasts, Sandwiches
Main Ingredient: Beef
Regional Style: American