Angus Steak Bruschetta Appetizers
A hearty twist on classic bruschetta featuring seared Angus beef, melty Gruyère and Provolone, and a fresh veggie topping for crunch. Perfect as a party appetizer or light dinner.
Servings: 8
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.