Steak Salad Sheet-Pan Pfannkuchen

Like the American version, German pancakes or Pfannkuchen come in sweet or savory varieties. Recently, I created these sweet Rhubarb Basil Pfannkuchen. It was time to test drive a savory variety. How about this Steak Salad Sheet-Pan Pfannkuchen with Creamy Chive Sauce for starters?

Also, why make a bunch of boring old round pancakes when you can make a whole sheet cake version? For timing, ease of creating and serving, one-pan meals are the best. I love steak salads. Serving one on top of a fluffy savory pfannkuchen is a great idea.

In this Steak Salad Sheet-Pan Pfannkuchen, scatter sliced pan-fried steak over an oven-baked pfannkuchen. Lace the pfannkuchen with shredded gouda cheese then sprinkle it with colorful mini tomatoes. Spring mix salad is added for color and vitamins. Before serving, drizzle the whole pan with a homemade creamy chive dressing.

So you have a savory pancake, a salad, a steak dinner all in one pan. Clever and delicious. The best part is the entire dish takes about as long to create as it would a steak salad. 45 minutes and you are done. Additionally, the pfannkuchen part is a great make ahead. Just reheat it in the oven at 350 degrees F for 10 minutes or so. Then add the steak and drizzle with dressing.

Make this Steak Salad Sheet-Pan Pfannkuchen recipe your own. Use the recipe for the pfannkuchen base and add barbecued chicken strips or shredded pork. Furthermore, go colorful veggie crazy with an all veggie version. Switch up the cheese for your favorite cheese. Muenster, Cheddar, Havarti or mozzarella all make excellent flavor contributions to this recipe. Add a vinaigrette or yogurt sauce as the drizzle factor.

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Steak Salad Sheet-Pan Pfannkuchen

Course Main Course

Cuisine German

Keyword Steak

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 1 lb boneless steak – your choice of cut.
• Kosher salt and freshly ground pepper to taste.
• 2 cups small variety tomatoes, grape, cherry, etc.
• 2 cups spring mix salad
• 4 eggs
• pinch of salt plus 1 teaspoon divided.
• 1+1/2 tablespoons melted butter
• 1+1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4+plus 1/4 cup milk, divided
• 1 cup shredded gouda cheese
• 2 tablespoons extra virgin olive oil
• 3/4 cup whipped cream cheese
• 2 tablespoons fresh chopped chives

Instructions

1. Line a 10″x 15″ baking sheet with parchment paper.
2. Rinse the steaks and pat dry. Season on both sides with kosher salt and freshly ground pepper and set aside.
3. Halve the tomatoes.
4. Roughly chop the salad.
5. Separate the eggs.
6. Beat the egg whites and salt together until stiff peaks form.
7. In a separate bowl, whisk together the flour, baking powder, and salt.
8. Add the egg yolks, butter and 3/4 of the milk. Mix into a smooth batter.
9. Fold in the egg whites. Spread the mixture out onto the prepared baking sheet.
10. Preheat the oven to 325 degrees F.
11. Scatter the shredded cheese over the top. Then place the tomatoes evenly over the cheese.
12. Place in the oven and bake for 20 minutes. Remove from oven.
13. Heat the olive oil in a skillet. Sear the steaks on both sides 4 minutes on each side.
14. Blend together the remaining 1/4 cup milk and the fresh cream cheese. Stir in the chopped chives.
15. Remove the pfannkuchen from the oven. Arrange the chopped salad over the top. Slice the steak while warm into strips and place it evenly over the Pfannkuchen.
16. Pour the creamy chive sauce over the top. Cut and serve.

Like this Steak Salad Sheet-Pan Pfannkuchen? Also, check out some of these other recipes:

SWEET & SOUR CARROT ORANGE SALAD

CHESTNUT STREUSEL CRUSTED STEAK

RHUBARB BASIL PFANNKUCHEN