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Sheet Pan Steak Pfannkuchen with Creamy Chive Sauce

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.