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Mini Philly Cheese Steak Crostini

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Member since 2009

Serves | Prep Time 40 | Cook Time 50


 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

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.

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