Easy Beefy Flatbread Recipe

I'm not going to lie - this recipe is by far my favorite of the beef recipes I developed. It is so simple and so delicious all at the same time.

Have you ever played much with flatbreads? They are so versatile and can make a meal absolutely delicious. It’s like you are eating a healthier, smaller pizza… kinda. From personal experience, it definitely satisfies the craving.

We used to cook flatbread pizzas at EXOS in Phoenix, for NFL Combine training athletes. If an athlete can fuel their workouts with a similar recipe to this, you can fuel your day to day activities as well, while also tapping into that internal kid of yours that may or may not like pizza. Have fun with this recipe and adjust to whatever ingredients you may have on hand. Cheers!

For exact macros (see nutrition info) use this portion serving guide: 1 flatbread, 1 tablespoon pesto, 1/4 cup each arugula and Trifecta mushrooms, 4 ounces Trifecta beef & 1/4 ounce cheese.

Easy Beefy Flatbread Recipe


10 min


10 min




This flatbread recipe calls for some special ingredients, but like the rest of the beef recipes in our collection, use this recipe as a guideline and mix and combine your favorite ingredients (or whatever you may have at hand). Enjoy!


  • 4 flatbreads, 100% whole grain, slightly toasted
  • 8 each corn tortilla
  • ½ cup store-bought slaw mix or thinly sliced cabbage (use a mandolin)


  1. Preheat toaster oven or larger oven to 350F. Slightly toast the flatbreads to help them keep their bodies and avoid becoming soggy while constructing them. Spray a sheet tray with oil and spread all four flatbreads on the tray, making sure they are not overlapping each other. Toast for 3 minutes, keeping an eye on the flatbreads. Remove from the oven carefully. Keep oven on.

  2. Microwave the Trifecta beef patties covered completely by a damp paper cloth towel, for a minute and a half. Remove from microwave and after the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a separate bowl. Keep warm.

  3. Spread 1 tablespoon of pesto on top of each flatbread.

  4. Divide ¼ cup of arugula and ¼ cup of Trifecta mushrooms on top of each flatbread, sprinkling around.

  5. Similarly, sprinkle 4 ounces of the crumbled beef on each flatbread. Finish by dividing the 1 ounce of crumbled gorgonzola cheese evenly into all 4 flatbreads (¼ ounce on each).

  6. Return built flatbreads to the sheet tray used to toast the flatbreads, and bake in the oven for 3-5 minutes, or until cheese is melted. Cut into quarters and enjoy!


  • Optional: Sprinkle some balsamic vinegar on the flatbread for looks and a slight vinegar-sweet profile!


Servings: 4 | Calories Per Serving: 470

  • Total Fat 26g
  • Cholesterol 110mg
  • Sodium 540mg
  • Total Carbohydrates 23g
  • Sugars 2g
  • Protein 45g
  • Vitamin A
  • Vitamin C