Set oven on high broil. Prep by preparing (chopping and slicing) the cucumber, red bell pepper and parsley ahead of time. And to save even more time we purchased a pre-sliced whole-grain baguette at our local Meijer (we're so efficient). Remove Angus beef strips from the refrigerator and allow meat to set at room temperature for 30 minutes. .Season meat with liberally with sea salt and freshly cracked black pepper.

Butter whole-grain baguette slices on both sides.

Over medium heat, using a heavy cast iron skillet add two (2) tablespoons of extra virgin olive oil.

When skillet is hot, add slices of bread and toast on both sides, set aside.

Wipe skillet clean of any bread crumbs (or not) add two more tablespoons of EVOO. Raise the heat to medium-high. When skillet is hot sear beef strips and allow to cook for 3-minutes per side (turning once). Remove meat to a plate and allow them to stand for 10 minutes. Cut the beef to fit each slice of toast.

Top with cheeses.

Arrange toast with beef and cheese on a cookie sheet and broil until cheese is melted, and then remove from oven.

Top individuals bruschetta with chopped cucumber, sweet red bell pepper, and fresh parsley.

Serve.