If you’re looking for a ridiculously easy hors d’oeuvre that everyone will love, you’ve come to the right place. The combination of seasoned, sautéed steak, caramelized onions and aged Cheddar cheese baked on top of a toasted crostini defines the word “crowd pleaser”. Like all great home cooked recipes, this hearty hors d’oeuvre is just as comfortable with a bowl of soup on a chilly day or for the gang as an after school snack. With just 4 ingredients and a loaf of bread, you can whip up this classic with a twist in no time.
Leftovers are A-OK: Next time you order that big steak don’t forget the doggie bag because leftover steak gets a second life as cheesesteak crostini
About toasting crostini: The most difficult part of this recipe is to avoid burning the crostini. It’s not complicated to toast it under the broiler in the oven but it does require a watchful eye. One second the crostini is perfect, the next it’s burnt, so pay attention!
Do-ahead: Cheesesteak crostini’s can be assembled and frozen in zip top bags for up to one month. Simply place defrosted crostini’s on a baking sheet and broil as directed.
Prep time: 15 minutes
Cooking time: 15 minutes
Makes: 24 hors d’oeuvres
1-pound steak such as fillet or strip
1 teaspoon Montreal steak seasoning
1 medium onion, chopped
1 ½ cups shredded Cheddar cheese
1 long thin baguette, cut into 24 slices
2 garlic cloves, cut in half
½ cup olive oil
Cheesesteak: Rub steak with seasoning, then, dice into little pieces, about the size of peas. Set aside. In a large skillet heat the olive oil and sauté the onions over medium heat. Cook for 10 minutes until onions are soft and beginning to brown. Add steak and cook 5 more minutes. Turn off heat and add Cheddar. Stir until melted and combined. Set aside.
Crostini: Pre-heat broiler. Using the cut side of the garlic rub the outer crusty edges of both sides of the baguette slices. Then, brush both sides of baguette slices with olive oil, then, sprinkle with salt. Place baguette slices on a baking sheet and broil for about 1 minute per side (keep an eye on this. It can burn easily). Divide cheesesteak mixture on the baguette slices and place back under the broiler for about 3 minutes until heated and bubbly.
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