Mini Philly Cheese Steak Crostini Recipes

MINI PHILLY CHEESESTEAKS

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.

MINI PHILLY CHEESE STEAK CROSTINI

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.

BLUE CHEESE STEAK CROSTINI

Steps:

• Preheat oven to 350 degrees.
• Slice baguette into 1/2 inch slices on the diagonal.
• Melt the butter in a small dish and brush each piece of bread.
• Smash 1-2 cloves of garlic and rub on the bread.
• Place bread on a baking sheet and toast for 5-7 minutes. Remove and set aside.
• Pour balsamic vinegar into a small sauce pot, bring to a boil then reduce to a low simmer until vinegar has halved and thickened. It will coat the back of a spoon when done. Turn off heat and set aside.
• Place blue cheese, milk, 1 smashed clove of garlic, salt and pepper in a small sauce pot and bring to a high simmer, stirring frequently until blue cheese is melted and smooth. Turn off heat and set aside.
• Heat a greased grill pan over medium-high heat.
• Season steak tips with salt and pepper and grill 1-2 minutes per side for rare to medium-rare.
• To assemble the crostini, spread the blue cheese sauce on the toasted bread, top with a piece of steak, drizzle with the balsamic reduction and top with fresh herbs.

PHILLY CHEESESTEAK CASSEROLE

Steps:

• Preheat the oven: Preheat the oven to 375°F. Grease the bottom of an 8 x 8-inch casserole dish with 1 teaspoon of olive oil.