Cook Once, Eat Thrice: Sirloin Flatbread with Horseradish Mayo

This time of the year is always such a busy time. Large gatherings, great food, trying to squeeze in some last minute shopping… whatever the case may be, the last thing you want to do is start whipping up a big hearty and filling meal for your family. That’s where the Cook Once, Eat Thrice Series comes in. We’ve already covered two versions with shredded chicken AND a series that highlight the amazing side dish that is roasted vegetables! This months take on the 3 meal marathon is Top Sirloin. Oh yes, this amazing roast is perfect for this time of year, especially with the cooler weather settling in here. But there are a few challenges this time of year I face:

  1. Christmas means drop-ins… we have lots of family and friends stop in for the evening, or on a sunday afternoon and I like to make sure I have an appetizer of some sorts on hand
  2. Trying to decorate, trim the tree, bake cookies, etc… can leave the ‘what’s for dinner’ question a really open ended one
  3. The LAST thing I want to do is order in. We will be going to christmas parties, and visiting family and friends ourselves, so when we are at home I would like to serve a good meal to my family.

Sirloin Flatbread

I really wanted to make each meal idea double duty… and with the holidays and the need for appetizers o hand, each recipe you will see over the next few days can be a meal on its own OR it can easily be turned into an appetizer. Sounds like this series came at the perfect time for Christmas!

The Main Event: 


  • 6-7 lb Top Sirloin Roast
  • 1/2 cup beef broth
  • 1 tbsp Montreal Steak Spice
  • 1 packet of Beef Bovril

The How-to:

  1. Place your roast in the crock pot.
  2. Add seasonings and pour beef broth around the roast.
  3. Cook on low 6-7 hrs.

*Note: Your roast will come out rare. That’s exactly what you want! I say that because you will end up cooking the beef again with each meal which will cook it to medium-rare (or longer). The point is, you want it a little undercooked, so with every other meal it doesn’t end up overcooked.

Today’s starter meal was by far one of the best dinners I had made in a long time! I still can’t get over how delicious it was, and frankly, my mouth is watering just writing about it now.

Top Sirloin Flatbread with Horseradish Mayo

The Ingredients:

  • 1 medium white onion
  • 4 large white mushrooms
  • 1/2 yellow bell pepper
  • 1 red bell pepper
  • 2 tbsp butter
  • salt & pepper to taste.
  • 2 cups of shredded sirloin roast
  • 2 large flat breads
  • 8 slices of provolone cheese
  • For the Mayo:
    • 1/2 cup light mayonnaise
    • 1/3 cup spicy/hot horseradish (not creamed)
    • 2 tbsp of diced chives
    • 1 tbsp black pepper
    • dash or salt

sirloin vegetables

The How-to:

  1. Chop and slice all of your vegetables. In a non-stick skillet melt 2 tbsp butter.
  2. Add the onion, bell peppers and mushrooms. Sauté on low-medium heat. You want everything softened and the colours bright, but you don’t want anything browned.
  3. In the meantime, preheat your oven to 400 degrees.
  4. For the mayo, in a small bowl mix mayo ingredients together. Set aside.
  5. On a parchment lined caking sheet, place flat bread. Add about 1/4 cup of the mayo mixture per flatbread and spread evenly. Layer on 1 cup shredded sirloin per flatbread, and half of the veggie mixture. Top with 4 slices of provolone and bake in the oven for about 15-20 minutes to until cheese is bubbly and golden.
  6. Sprinkle on more horseradish mayo, and chopped green onions. Serve warm.

Horseradish Mayo

As the main part of our dinner, I cut the large flat breads in half, and served with a side of roasted potatoes and a salad.

As an appetizer I cut it into 2-inch thick strips and served the extra mayo in a bowl with a spoon. That way guests can serve themselves additional mayo if they so choose to, and it’s a little more finger friendly food choice! Flatbreads are a great way to serve up a delicious lunch or dinner, and can always easily be turned into an appetizer which is perfect over the holiday season!

Sirloin Flatbread served

Thank you so much for stopping by today. I always appreciate when you take a moment and comment below. Remember, this is only part 1 of 3 of December’s Cook Once, Eat Thrice series!! There is more deliciousness coming your way tomorrow.

Cheers xo

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  1. I like this idea of the flatbread as an appetizer! I know what you mean about drop-ins and general congestion! I am so bad for whipping up something quickly, but if I had it planned out ahead of time, like your flatbread, I would still be able to knock the socks off my guests 🙂

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