Ingredients
2 Tbsps.
Olive Oil
2 Tbsps.
2 Medium Bulbs
Yellow Onions, Thinly Sliced
2 Medium Bulbs
2 Whole
Naan Flatbread
2 Whole
¼ Cup
Horseradish Sauce
¼ Cup
2 Tbsps.
Sour Cream
2 Tbsps.
2 Tbsps.
Mayonnaise
2 Tbsps.
2 Tablespoons, Plus More For Serving
Parmesan Cheese, Grated
2 Tablespoons, Plus More For Serving
1 Tbsp.
Thyme, Fresh Minced
1 Tbsp.
To Taste
Kosher Salt
To Taste
To Taste
Ground Pepper
To Taste
1 Pound
Kretschmar Roast Beef, Thinly Sliced
1 Pound
1 Cup
Baby Arugula
1 Cup
Directions
HEAT oil in large skillet over medium-high heat. Add onions and cook 5 minutes, until translucent. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions begin to caramelize, about 40 minutes.
HEAT grill or grill pan over medium-high heat.
GRILL naan 2 to 3 minutes per side, until grill marks appear. Remove from heat and set aside.
COMBINE horseradish, sour cream, mayonnaise, parmesan and thyme in a small bowl. Season with salt and pepper to taste.
SPREAD horseradish sauce over warm flatbreads.
TOP with caramelized onions, roast beef and arugula.
GARNISH with additional parmesan and black pepper, and serve!
Made for More
