Mini Philly Cheese Steak Crostini Recipes

MINI PHILLY CHEESESTEAKS

Mini Philly Cheesesteaks image

Miniaturized sandwiches don't usually float my boat, or submarine, as they're almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.

Provided by Chef John

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

Ingredients

2 tablespoons butter, or as needed
2 tablespoons all-purpose flour, or as needed
1 cup cold milk
2 ounces shredded provolone cheese, or more to taste
1 pinch ground nutmeg
1 pinch cayenne pepper
salt to taste
1 (12 ounce) skirt steak
salt and freshly ground black pepper to taste
3 tablespoons olive oil, divided, or as needed
¼ cup water
⅓ cup diced onion
⅓ cup diced sweet peppers
2 baguettes, or as needed, cut into 48 1/2-inch thick slices
¼ cup shredded provolone cheese, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Pour milk into flour mixture and cook, whisking constantly, until mixture is hot and thickened, 3 to 6 minutes. Add 2 ounces provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Remove from heat.
Season steak all over with salt and ground black pepper.
Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
Return skillet to heat and pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
Heat 1 tablespoon oil in a skillet over medium-high heat; saute onion and peppers in hot oil until softened and slightly translucent, about 5 minutes.
Stir peppers and onions mixture into diced meat; season with salt and pepper.
Spread bread slices out on prepared baking sheets and drizzle remaining olive oil over the top. Turn slices over so that the oiled-side is facing down. Spread a thick layer of cheese mixture onto each slice. Spoon meat mixture over cheese. Sprinkle provolone cheese over the top of each slice.
Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 34.8 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 1.6 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 488.8 mg, Sugar 2.8 g

MINI PHILLY CHEESE STEAK CROSTINI

MINI PHILLY CHEESE STEAK CROSTINI image

Categories Sandwich Beef Appetizer Fry Super Bowl

Yield 15-20 crostinis

Number Of Ingredients 12

Ingredients

 1 1/2 pounds flank steak
 2 tablespoons grill seasoning, such as Montreal Steak Seasoning
 Salt and freshly ground pepper
 2 tablespoons extra-virgin olive oil (EVOO), divided plus some for drizzling
 2 large yellow onions, finely chopped
 2 large red bell peppers, finely chopped
 1 cup beef stock
 2 crusty French baguette, sliced on an angle about 1/2-inch thick
 3 minced garlic cloves
 ½ cup melted butter
 2 cups shredded Italian blend cheese
 Package of au jus sauce, prepared

Steps:

Preheat oven to 350F Fry beef strips in some olive oil with some grill seasoning. Sauté peppers and onions in olive oil. Combine melted butter and garlic. While everything is cooking, spray a cooking sheet with cooking spray then brush with garlic butter. Lay all the pieces of crostini on the sheet. Then brush them all with the garlic butter. Pour the remaining garlic butter in with the veggies and add the meat to the mixture along with the beef stock. Simmer for 10 minutes. Top each crostini with veggie steak mix. Then sprinkle with cheese. Bake for 15-20 minutes. Serve with au jus.

FLANK STEAK CROSTINI

Flank Steak Crostini image

This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. -Donna Evaro, Casper, Wyoming

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

3/4 pound beef flank steak
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried basil
24 slices French bread baguette (1/4 inch thick)
1/2 cup finely chopped fresh portobello mushrooms
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced chives

Steps:

Sprinkle beef with salt and pepper. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain., Meanwhile, in a small bowl, combine the oil, garlic and basil; brush lightly over baguette slices. Place on baking sheets. Bake at 400° for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted., Top with sliced steak, Parmesan cheese and chives. Serve immediately.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 101mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

STEAK CROSTINI WITH ROASTED TOMATOES

Steak Crostini with Roasted Tomatoes image

My husband and I love to have just appetizers for dinner so the mini sandwich was the perfect thing to make since I could use one of the steaks in the freezer. My husband went nuts over it and said it was the best thing I have ever made for him.-Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 19

Ingredients

16 slices sourdough baguette (1/2 inch thick)
1 tablespoon olive oil
1 garlic clove, halved
1-1/2 cups grape tomatoes, halved
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 boneless beef top loin steak (1 inch thick and 10 ounces)
BLUE CHEESE SAUCE:
1/4 cup finely chopped onion
2 teaspoons olive oil
1 garlic clove, minced
3 tablespoons whiskey
1 cup heavy whipping cream
1/4 cup crumbled blue cheese
2 tablespoons minced fresh parsley
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place baguette slices on an ungreased baking sheet; brush with oil. Broil 3-4 in. from the heat 1-2 minutes or until golden brown. Rub toasted sides with garlic halves; set aside., Place tomatoes in a greased 15x10x1-in. baking pan. Drizzle with vinegar and sprinkle with 1/4 teaspoon salt and 1/8 pepper; toss to coat. Bake at 400° for 5-7 minutes or until softened, stirring once., Sprinkle steak with 1/8 teaspoon each salt and pepper. In a large skillet over medium heat, cook steak for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the pan and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add whiskey; cook over medium heat until liquid is evaporated., Stir in cream. Bring to a boil; cook until liquid is reduced by half. Add blue cheese; cook and stir until cheese is melted. Remove from the heat. Stir in the remaining ingredients., Thinly slice beef; arrange over baguette slices. Top with tomatoes and drizzle with sauce.

Nutrition Facts : Calories 122 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

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