Blue cheese and steak is my grown up (and much more expensive) version of peanut butter and jelly. They’re a perfect team and I’m obsessed. I mean really I will pair blue cheese with just about anything but I especially love it with steak!
Since I don’t always feel like sitting down for a full steak dinner, it’s nice to have this blue cheese and steak appetizer option on hand for a quick grab and go fix for those times when I want to be a little fancy without committing to the full entrée.
These crostini were the perfect fancy touch for a New Years Eve party this year as well as our engagement party this past weekend! They have a little elegance, a lot of taste, and are the perfect bite size appetizer for any party!
Since my fiancé is a steak connoisseur (obviously since he’s a one of the BBQ Brothers!) I asked him to contribute a delicious steak marinade for this recipe that would really make them pop! After all, the steak is the focal point of this recipe, everything else is pretty much just a garnish, so I really wanted to make sure we had a tasty steak base!
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BLUE CHEESE AND STEAK CROSTINI
For this recipe you could use any cut of steak you wish but there’s no need to use anything fancy since you’re going to be pairing it up with some strong flavored ingredients anyway. We just bought a pound of beef round stroganoff because it was cheap and since it’s already diced up it makes it super easy to divide up between the crostini.For this recipe you are going to want to first allow your steak to marinate for a while. Mix together the beef, 1 Tbsp of soy sauce, 3 Tbsp worcestershire sauce, 2 Tbsp montreal steak seasoning, 4 drops of liquid smoke (we used mesquite flavored), and 1 Tbsp of steak sauce. Allow to marinate in the refrigerator overnight or for at least a half hour.
When you’re ready to cook the steak, heat a medium skillet over high heat and add in the steak pieces. Stir occasionally for about one minute until cooked. (The pieces are so small that they’ll cook quickly!)
Meanwhile, preheat your oven to 350 degrees, slice a french baguette into 1/2 inch slices on the diagonal, place onto a baking sheet and drizzle with a bit of olive oil. Bake for about 10 minutes or until slightly toasted.
Add a little bit of steak to each slice of baguette then top with a little blue cheese and chopped parsley. Drizzle with balsamic glaze and serve!
Enjoy! These taste amazing warm and are still great at room temperature as well!
Craving some more of that blue cheese? Here’s some more ideas!
- 1 pound beef round stroganoff
- 1 Tbsp soy sauce
- 3 Tbsp Worcestershire sauce
- 2 Tbsp Montreal Steak Seasoning
- 4 Drops Liquid Smoke (We used Mesquite)
- 1 Tbsp steak sauce of choice
- 1 French Baguette
- Olive Oil
- Blue Cheese
- Fresh parsley, chopped
- Balsamic Glaze
- Mix together the beef, soy sauce, worcestershire sauce, montreal seasoning, liquid smoke, and steak sauce and allow to marinate in the refrigerator overnight or for at least a half hour.
- Heat a medium skillet over high heat and add in the steak. Stir occasionally for about one minute until cooked.
- Slice the french baguette into ½ inch slices on the diagonal, place onto a baking sheet and drizzle with olive oil. Bake at 350 degrees for 10 minutes or until slightly toasted.
- Add a little bit of steak to each slice of baguette then top with a little blue cheese and chopped parsley. Drizzle with balsamic glaze and serve!
- Enjoy! These taste amazing warm and are still great at room temperature as well!
**Recipe adapted from and Running to the Kitchen
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!