If you’re into simple grilled meals that feel a little fancy but don’t require a lot of effort, this Traeger Cheesesteak Flatbread is a solid choice. It’s built on soft pita bread with thin strips of grilled sirloin, sautéed peppers and onions, and a mix of provolone and Havarti cheese. Everything goes back on the grill just long enough for the cheese to melt into all the layers. It’s the kind of thing I make when I want something hearty, fast, and packed with flavor.
Traeger Cheesesteak Flatbread
This recipe came together as an easy way to take classic cheesesteak flavors and put them on the grill. The steak cooks quickly over high heat and picks up a little smoke from the Traeger. While that’s going, the onions and peppers cook down until they’re soft and sweet, which adds a nice balance to the beef. I used our OWYD Smoky SPG rub because it is like magic dust on steak and beef.
We used a mix of provolone and Havarti because they both melt well, and the combo gives you that creamy, stretchy texture you want in something like this. The pita holds everything together but still crisps up a bit on the grill, which makes it feel like a cross between a sandwich and a flatbread pizza. It’s flexible, filling, and easy to scale up for a crowd.
What I like most about this dish is how unfussy it is. You can prep everything ahead of time and throw it together when the grill’s hot. The finished flatbreads cut up cleanly, so they’re great for sharing or casual dinners when everyone’s grabbing a slice and going back for more.
Why You’ll Love This Dish
- Fast cook time – Just a few minutes on the grill for the steak and flatbread.
- Great texture – Crisp edges, soft pita, melty cheese, and tender meat.
- Grill-friendly – Uses your Traeger efficiently without overcomplicating anything.
- Good for sharing – Easy to slice and pass around, especially for casual get-togethers.
- Flexible – You can swap in different cheeses or cuts of meat.
Try my Traeger Philly Cheesesteak Casserole!
Cheesesteak Flatbread Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Sirloin Steak – Grills quickly and stays tender, perfect for thin slicing.
- Bell Peppers – Add a little sweetness and crunch after a quick sauté.
- Yellow Onion – Softens nicely and brings a savory base to the topping mix.
- Oil – Helps caramelize the veggies; use any neutral cooking oil.
- OWYD Smoky SPG Rub – Simple seasoning blend that adds depth and works well with grilled beef.
- Salt – Just enough to help round out the vegetable flavors.
- Provolone Cheese – Mild and slightly tangy, traditional for cheesesteak.
- Havarti Cheese – Creamy and smooth, it melts quickly and evenly.
- Pita Bread – Makes a sturdy but soft base that crisps slightly on the grill.
Classic Blackstone Philly Cheesesteaks are great!
How To Make Cheesesteak Flatbread on the Pellet Grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat the Traeger to 450°F. Rub the steak with SPG seasoning.
- Slice onions and peppers thinly and cook them in a pan over medium heat with oil until softened.
- Grill the steak for 3 minutes per side. Remove at 125°F internal temp and let it rest.
- Slice the steak into thin strips. Layer it on pita bread with the peppers, onions, and both cheeses.
- Set the flatbreads on a baking sheet, place it on the grill, and cook for 5–8 minutes until the cheese is melted.
FAQ
How do I store leftovers?
Wrap individual flatbreads in foil or place in an airtight container. They’ll keep in the fridge for about 3 days.
What’s the best way to reheat them?
Put them back on the grill or in a 350°F oven for a few minutes until the cheese is melted and everything’s warm.
Can I prep anything ahead?
Yes, just grill the steak, cook the veggies, and slice everything ahead of time. Assemble and grill when you’re ready to eat.
Any easy swaps?
Flank steak or skirt steak will work. Naan can replace pita. You can sub mozzarella or cheddar for the cheese if that’s what you have on hand.
Traeger Buffalo Chicken Flatbread
Serve This With…
- Grilled Corn on the Cob or Grilled Asparagus
- A Greek Salad
- Potato Wedges or Smashed Potatoes
- Garlic pickles or a Creamy Coleslaw
This cheesesteak flatbread is one of those low-stress meals that always works. It’s packed with flavor, easy to pull off, and just a little different from your usual grill rotation. Whether you’re feeding a group or just making dinner for the family, this one checks a lot of boxes.
Traeger Cheesesteak Flatbread
Ingredients
Instructions
- Preheat your grill to 450°F.
- While the grill is preheating, season your steak with the SPG rub.
- Next, cut up your onion and bell peppers into long thin slices.
- Put a large pan on the stove and preheat it on medium heat.
- Once heated, addd the oil to the bottom of the pan and put the onion and bell peppers into slices on top.
- Next place the steak on the grill and cook it on both sides for three minutes each.
- Temp check the meat and pull it off the grill when it has reached an internal temperature of 125°F.
- While the steak is cooking, you need to be checking and frequently stirring the vegetables on the stove.
- When the edges of the onion turn slightly translucent, pull the vegetables from the heat.
- The steak should be resting while you are finishing the vegetables.
- Next, get a large cookie sheet out and lay your flat bread on it.
- Slice the steak up into thin strips about 1/4″ wide.
- Lay strips of steak onto each piece of pita bread.
- Add a some onion and peppers on top of the steak.
- Add in some of each type of the cheese on top.
- Try to layer the toppings together.
- Place the cookie sheet back onto the grill and cook it for 5 minutes and then check it.
- If the cheese is all melted pull it. If not, close the grill and give it another few minutes to melt all the cheese.
- Once the cheese is all melted pull, pull it from the grill and serve.