This steak bruschetta is a twist on the beloved classic with the addition of a delicious beefy protein. It’s a great appetizer dish for hosting or as a snack!
Did you know? Bruschetta is actually pronounced “broo-skeh-tuh”, not “broo-sheh-tuh”.
Bruschetta is a type of antipasto open-faced sandwich consisting of garlic toasted bread and frequently topped with a mixture of marinated tomatoes. Its sister appetizer, “crostini”, is similar, except that crostini bread slices are usually much smaller. This steak bruschetta recipe is the perfect way to satisfy meat-lovers!
I’m always on the hunt for unique appetizers to serve when hosting, so if you’re in the same boat I think you will love this appetizer!
Hot tip: This recipe uses cooked steak, making it a great way to use leftover steak or beef. Make oven ribeye steak, grilled ribeye steak, or roast beef tenderloin for dinner one night and use the leftovers for this recipe!
Steak Bruschetta Video
How To Make Steak Bruschetta
Steak bruschetta doesn’t take long to make at all! Before starting on the sandwich, make sure to have your steak slices cooked and cooled, as that may take a little more time.
- Preheat the oven: Preheat the oven on the broiler setting.
- Prepare the bread: Cut the baguette into 18 slices and arrange them on a baking sheet. Drizzle or brush the olive oil across the bread, then broil the pieces for about three minutes on each side until they are golden.
- Rub on the garlic: Take the bread out of the oven and quickly rub the garlic cloves over each toasted side.
- Make the tomato mixture: In a medium bowl, combine the tomatoes, mozzarella, basil, olive oil, and seasonings.
- Assemble the sandwich: Place a few thinly sliced steak pieces on each piece of toasted bread. Then, top with the tomato mixture. Drizzle balsamic glaze on top and serve immediately.
Make ahead tip: Prepare the veggie mixture, steak, and the toasted bread the night before. Store separately, then assemble the sandwich right before serving.
Steak Bruschetta Tips & Tricks
If you’re nervous about hosting, this appetizer is a great precedent for the rest of the meal. You’ll impress your guests (and yourself!) right away with these tips and tricks.
- Use a tender slice of steak: One of the most important parts of this bruschetta is to use tender steak pieces. Opt for a tender cut of meat like filet mignon or ribeye, and cook it until medium doneness. A meat thermometer is vital to catching the right moment!
- Switch up the bread: We love to use our baguette recipe for bruschetta, but feel free to use French bread, no-knead yeast bread, or sourdough bread, too.
- Broil on high: In case your oven has options for a low, medium, or high broil, choose the high broil setting. And remember to place the sheet pan on the middle rack — not the one right under the broiler!
- Keep an eye on the bread: Avoid getting distracted while the bread is toasting in the oven. Too much time under the broiler and the bread won’t be toasty — it’ll be burnt.
- Adjust the seasoning: Depending on how well seasoned the steak is, adjust the amount of salt and pepper in the tomato mixture.
- Add more balsamic flavor: For extra balsamic flavor, add a splash of balsamic vinegar to the veggie mixture in addition to the glaze.
- Opt for fresh, high quality ingredients: The best flavor comes when the ingredients are fresh and high quality. We highly recommend ripe tomatoes, fresh basil, and high quality mozzarella cheese for optimal yumminess.
Ways To Serve
Steak bruschetta is the appetizer of all appetizers. It tastes light, while simultaneously piquing your appetite for what comes next. Serve it with another appetizer like these canapes or zucchini pizza bites. Then, for the main portion of the meal, opt for creamy potato soup or creamy Tuscan chicken pasta. Truly though, I think this is one of those appetizers that will compliment any meal!
Storing Steak Bruschetta
All types of bruschetta are best enjoyed fresh. As the sandwich sits, the bread tends to soften due to the delicious juices from the toppings. In case of leftovers, store the sandwiches in the fridge and eat them within a day.
More Appetizer Sandwiches
- Mushroom Bruschetta — Topped with caramelized mushrooms, Parmesan cheese, and thyme
- Classic Bruschetta — The “OG” tomato, mozzarella, and basil sandwich
- Crab Mushroom Canapés — Crabmeat is the star in these small sandwiches
- Chicken Bacon Canapés — Uses canned chicken and savory Mexican cheese
Recipe
Ingredients
- 8 oz steak cooked , thinly sliced
- 1 baguette
- 2 garlic cloves
- 1 1/2 cups cherry tomatoes diced
- 1 cup fresh mozzarella diced
- 4 tbsp fresh basil chopped
- 1 tbsp olive oil plus more to drizzle bread
- 1 tsp salt adjust to taste
- 1/2 tsp ground black pepper adjust to taste
- 1 tbsp balsamic glaze or balsamic vinegar
Instructions
- Preheat the oven on the broiler setting. Slice the baguette into 18 slices and place the slices on a baking sheet. Drizzle the bread with olive oil and broil each side for about 3 minutes or until the bread is golden in color.
- Remove the bread from the oven, and rub each side with the garlic cloves.
- In a medium bowl, toss together the tomatoes, mozzarella, basil, olive oil, salt, and pepper.
- Place a few thinly sliced steak pieces on each piece of toasted bread.
- Top off the steak with the veggie cheese mixture. Drizzle with balsamic glaze and serve immediately. Enjoy!
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