Easy appetizer idea for game day or a dinner party, Angus Steak Bruschetta Appetizers
Angus Steak Bruschetta Appetizers
We love bruschetta, and a good bruschetta is all about the quality of the bread you’re using (or, at least, we think so).
For this recipe, we used a sliced whole-grain baguette, a ton of sweet cream butter, and a heavy cast-iron skillet to toast these babies in.
There’s also Angus beef, as well as Gruyère cheese mixed with shredded provolone. Then, for visual effect and extra flavor, a sprinkling of red pepper, cucumber, and chopped parsley.
These are great appetizers, or if you’re like us, you’ll eat enough of them, making an entrée unnecessary.
Check down below to see what we used and how.
Ingredients:
- 1 whole-grain baguette (or slice into 1/2-inch rounds)
- 1 pound Angus beef strips (flank, sirloin or pre-sliced steak strips)
- 2-3 tablespoons of unsalted butter, softened (for brushing the bread)
- 1/2 cup Gruyère Cheese sliced thin
- 1/2 cup Provolone, shredded
- 1/2 cup cucumber, chopped
- 1/2 cup sweet red bell pepper, chopped
- 1/3 cup parsley, chopped
- 6 tablespoons extra virgin olive oil
- sea salt to taste
- freshly cracked black pepper to taste
Directions
- Chop the cucumber, bell pepper, and parsley ahead of time. Set aside.
- Preheat oven to high broil.
- Brush both sides of each baguette slice with butter. Heat a cast-iron skillet over medium heat. Add two tablespoons of olive oil. Toast the baguette slices on both sides until golden. Remove and set aside.
- Remove the Angus beef strips from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Season the beef generously with sea salt and freshly cracked black pepper.
- In the same skillet, wipe out breadcrumbs (optional). Add two tablespoons of olive oil and heat over medium-high heat.
- Sear the beef strips for about 3 minutes per side, turning once.
- Transfer the beef to a plate, cover it loosely, and let it rest for 10 minutes. Slice thinly against the grain to fit each piece of toast.
- Arrange toasted baguette slices on a baking sheet.
- Top each slice with beef and a combination of Gruyère and Provolone.
- Place under the broiler until the cheese is melted and bubbly, about 1–2 minutes.
- Remove the bruschetta from the oven and top each one with cucumber, red bell pepper, and parsley.
- Drizzle with the remaining two tablespoons of olive oil before serving.
- Serve warm as an appetizer or light meal.
What Does This Beef Bruschetta Taste Like?
This recipe is the perfect balance of flavors—savory seared Angus beef layered with the nutty richness of Gruyère, the creamy melt of Provolone, and topped with crisp cucumber, sweet bell pepper, and fresh parsley. Every bite is hearty, fresh, and satisfying.
Can I Use A Different Type Of Bread?
Yes! While we love the crunch of a whole-grain baguette, you can substitute it with ciabatta, sourdough, or even a gluten-free loaf. Just slice into ½-inch rounds or squares and toast the same way.
What Other Cheeses Work For This Recipe?
If Gruyère and Provolone aren’t available, try mozzarella for an easy melt, Swiss for a nutty note, or sharp white cheddar for a bolder flavor.
Can I Make This Recipe Without Beef?
Definitely try thinly sliced chicken breast, pork tenderloin, or opt for a vegetarian option with roasted portobello mushrooms or grilled eggplant slices.
What Drinks Pair Well With This Bruschetta?
For wine lovers, a bold Cabernet Sauvignon or Pinot Noir pairs beautifully with the beef. Prefer a lighter option?
A sparkling rosé or a crisp mocktail balances the richness.
Can I Prep This Bruschetta Ahead Of Time?
Yes, but it’s best served fresh. You can toast the bread slices and chop the vegetables up to 4 hours in advance.
Store the toppings in the fridge and assemble right before serving. Beef can be seared a day ahead and gently reheated.
How Do I Store Leftover Bruschetta?
If you expect leftovers, keep components separate—bread, beef, and toppings in airtight containers.
Assemble just before serving. Fully prepared bruschetta doesn’t store well because the bread softens quickly.
Is This Recipe Kid-Friendly?
Yes! Kids may prefer theirs without cucumber and bell pepper, but the cheesy beef-topped toast is usually a win.
How Many Bruschetta Pieces Should I Plan Per Person?
As an appetizer, plan for 2–3 slices per guest.
As a light dinner, 4–5 slices with a side salad is more than enough.
Do I Need a Cast-Iron Skillet to Make This?
Nope. A cast-iron skillet gives a nice sear on the beef, but a stainless steel or heavy-bottom pan will also work.
You can even toast the bread in a toaster oven if you don’t want to use a skillet.
Angus Steak Bruschetta Appetizers
Ingredients
- 1 whole-grain baguette or slice into 1/2-inch rounds
- 1 pound Angus beef strips flank, sirloin or pre-sliced steak strips
- 2-3 tablespoons of unsalted butter softened (for brushing the bread)
- 1/2 cup Gruyère Cheese sliced thin
- 1/2 cup Provolone shredded
- 1/2 cup cucumber chopped
- 1/2 cup sweet red bell pepper chopped
- 1/3 cup parsley chopped
- 6 tablespoons extra virgin olive oil
- sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Chop the cucumber, bell pepper, and parsley ahead of time. Set aside.
- Preheat oven to high broil.
- Brush both sides of each baguette slice with butter. Heat a cast-iron skillet over medium heat. Add two tablespoons of olive oil. Toast the baguette slices on both sides until golden. Remove and set aside.
- Remove the Angus beef strips from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Season the beef generously with sea salt and freshly cracked black pepper.
- In the same skillet, wipe out breadcrumbs (optional). Add two tablespoons of olive oil and heat over medium-high heat.
- Sear the beef strips for about 3 minutes per side, turning once.
- Transfer the beef to a plate, cover it loosely, and let it rest for 10 minutes. Slice thinly against the grain to fit each piece of toast.
- Arrange toasted baguette slices on a baking sheet.
- Top each slice with beef and a combination of Gruyère and Provolone.
- Place under the broiler until the cheese is melted and bubbly, about 1–2 minutes.
- Remove the bruschetta from the oven and top each one with cucumber, red bell pepper, and parsley.
- Drizzle with the remaining two tablespoons of olive oil before serving.
- Serve warm as an appetizer or light meal.
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