Cheesesteak Crostini

Growing up in South Philadelphia, you would think that my food blog would feature the occasional cheesesteak-inspired recipe. Up until this post, my Cheesesteak Egg Rolls recipe was the only recipe that was somewhat related to the beloved South Philly sandwich. Thanks to an all-appetizer Memorial Day Weekend get together with our friends Chrissy, Carl and Lucas, I am now able to add another cheesesteak recipe to my repertoire…and this recipe even comes with a couple of creative variations!

The definition of crostini is a small piece of toasted bread, served with a food topping or spread. Being that a cheesesteak is served on a long roll topped with either Cheese Whiz, provolone or American cheese and the optional fried onions (fondly referred to as a cheesesteak ‘wit’ or ‘witout’ – you leave off the ‘h’ when ordering at one of the classic South Philly joints), a cheesesteak crostini seemed like a match made in heaven. The crostini part itself was very easy. I would slice up a baguette into 1/2 inch slices and toast it with a garlic butter spread until lightly brown. My cheese of choice is provolone, so I would add a half slice of provolone to each crostini toast and continue to heat them until the cheese just starts to melt, then top it with the cooked steak and caramelized onions.

The trick to this recipe is what cut of steak to use? My preference for steak sandwich meat has always been ribeye. While I do prefer a more tender fillet when eating a piece of steak, there is simply not enough flavor in a fillet to have it work well in a steak sandwich. The fat content in a ribeye is just enough for good flavor, without making the steak tough or chewy. If in a pinch, frozen sliced sandwich steaks, such as Steak-umms, would also work.

There are a couple of options for purchasing ribeye. You can purchase a piece of ribeye either boneless (or bone-in), or you could purchase finely sliced ribeye. The boneless/bone-in options are the way to go if you would like to prepare the steak on the grill. After cooking the steak for about 5-7 minutes on each side, you’ll let the steak rest as you prepare and grill your crostini toast. Once the steak has rested, you’ll slice it into 1/4 inch slices and top it on the toasted crostini. The finely sliced ribeye is a great option for cooking it on the stovetop as your crostini toasts up in the oven. You’ll also get more steak for your topping with the finely sliced, but without the grilled flavor. Either method will work well!

CHEESESTEAK CROSTINI

1 16-ounce boneless ribeye (if preparing on the grill)
1 12-ounce package finely sliced ribeye steak (if preparing on stovetop)
Kosher salt and fresh ground pepper
Canola or vegetable oil

For the caramelized onions:
2 large yellow onions, peeled
2 tablespoons unsalted butter
Kosher salt to taste
For caramelized onion recipe, click here.
The caramelized onions can be prepared and refrigerated ahead of time.
Be sure to remove them from the fridge about a half an hour prior to using.

For the crostini:
1 baguete or loaf of French bread, sliced into twelve 1/2-inch slices
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1 teaspoon finely chopped parsley
6 slices of provolone cheese, halved

FINELY SLICED RIBEYE ON THE STOVE TOP

Start by preparing the crostini. Mix the melted butter, garlic powder and parsley together. Brush the top of each slice of bread with the melted butter mixture. Place on a baking sheet, buttered side up. Bake at 375 degrees for 10-15 minutes, or until the bread starts to brown. Remove from oven and let sit until the ribeye is done cooking on the stovetop.

Remove the steak from the refrigerator about 10 minutes prior to cooking. Pat the steak dry with a paper towel to remove any excess moisture. Place a large frying pan over high heat. Add one tablespoon of oil to the pan. Place the steak into the pan, season with salt and pepper. Flip and rotate the pieces occasionally with tongs for about 60 seconds, breaking it up into smaller pieces, until the steak begins to brown. The steak is best when medium-rare to medium, so do not overcook. Remove steak from pan and let it rest on a plate for a few minutes.

Place a half slice of provolone cheese on each piece of toasted bread. Place the bread back into the oven for about 3-5 minutes, until the cheese starts to melt. Remove from oven, top each slice with a small mound of steak and a bit of caramelized onion.

BONELESS RIBEYE ON THE GRILL

Heat the grill to high. Let the ribeye sit at room temperate, covered, about 20 minutes prior to placing it on the grill. Brush both sides of the steak with the oil and season with the salt and pepper. Place on the grill, cook for about 5-6 minutes on each side for medium-rare steak, a minute or so longer for medium. Transfer the steak to a cutting board, loosely tent with foil and let it rest for about 5 minutes. Once rested, slice the steak into 1/4-inch thick slices.

While the steak is resting, you will prepare the crostini. Mix the melted butter, garlic powder and parsley. Lightly brush one side of the bread and place the bread buttered side down on the grill for 1-2 minutes. Flip the bread, place 1/2 slice of provolone on each piece of bread and let it melt for about 2-3 minutes.

Remove the bread from the grill, top each piece of bread with a slice of the steak and a bit of the caramelized onions.