• 2 tablespoons cornmeal
  • 1 pound beef flank steak
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, divided
  • 1 medium onion, halved and thinly sliced
  • 2 teaspoons finely chopped fresh thyme, divided
  • reynolds wrap non-stick aluminum foil
  • 1 pound pizza dough
  • 4 ounces american cheese, shredded and divided



Preheat oven to 375°F. Line a rimmed baking sheet with Reynolds Wrap Non-Stick Aluminum Foil. Sprinkle cornmeal on foil; set aside.


Thinly slice steak across the grain into 1/4-inch-thick slices and then cut into bite-size pieces. Sprinkle with salt and pepper.


In a 12-inch skillet, cook beef in 1 tablespoon butter over medium-high heat for 3 minutes, or until beef is just done. Remove beef from skillet; drain liquid. In the same skillet, cook the onion in remaining 1 tablespoon butter over medium heat about 5 minutes or until onion is tender. Return beef to skillet and add 1 teaspoon of the thyme. Remove from heat.


On a lightly floured work surface, roll the pizza dough into an 11×16-inch rectangle. Spread beef-and-onion mixture evenly over the dough, leaving a 1-inch border around the edges; top with 3 ounces of the cheese. Starting on one long side, roll the dough up carefully, making a spiral. Place loaf on the prepared baking sheet.


Bake 25 to 30 minutes, or until the dough is baked through and the top is golden. Sprinkle with remaining 1 ounce cheese and 1 teaspoon thyme. Let stand 10 minutes. Slice loaf into 12 slices.