These blue cheese and steak crostini are an elegant, flavorful, bite-size appetizer that’s perfect for parties. They can be made ahead, are ready to serve in about 15 minutes once assembled, and hold up well at room temperature.
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Why make this recipe?
- Make ahead friendly: The steak benefits from a marinade that can sit for 30 minutes to overnight, so much of the work can be done in advance. Toasting the crostini takes about 10 minutes, the steak only a minute or two, and assembly is quick.
- Great at room temperature: These crostini taste wonderful warm but also retain their flavor at room temperature, so you don’t need to keep reheating or babysit the appetizer table.
- Impressive and simple: Bite-size and elegant, they look like something special while being easy to prepare — ideal for holidays, showers, or any gathering.
Ingredient notes
- Blue cheese: A 4 oz container of pre-crumbled blue cheese is convenient — adjust amount to taste.
- Beef: Use about 1 pound of pre-chopped beef (beef round stroganoff or similar) for easy, bite-size pieces.
- Bread: One fresh French baguette sliced into ½-inch diagonal pieces makes the crostini base.
- Marinade: A simple mix of soy sauce, Worcestershire sauce, Montreal steak seasoning, a few drops of liquid smoke (optional), and your favorite steak sauce brings bold flavor.
- Finish: Olive oil for toasting, chopped fresh parsley for brightness, and a balsamic glaze to drizzle for a touch of sweetness.
Step-by-step instructions
- Marinate the steak: In a bowl or zip-top bag, combine 1 pound pre-chopped beef, 1 tablespoon soy sauce, 3 tablespoons Worcestershire sauce, 2 tablespoons Montreal steak seasoning, a few drops of liquid smoke (optional), and 1 tablespoon steak sauce. Seal and refrigerate for at least 30 minutes or up to overnight.
- Toast the crostini: Preheat oven to 350°F. Slice the baguette into ½-inch diagonal rounds, place on a baking sheet, drizzle lightly with olive oil, and bake about 10 minutes until lightly toasted. Transfer to a serving platter.
- Cook the steak: Heat a medium skillet over high heat. Add the marinated steak in small batches if needed and cook, stirring, for about one minute until just cooked through — the small pieces cook very quickly.
- Assemble: Top each crostini with a bit of steak, a sprinkle of blue cheese, and chopped parsley. Finish with a light drizzle of balsamic glaze and serve.
- Serve and enjoy: These are delicious served warm or at room temperature, making them easy to enjoy at any gathering.
These crostini are simple to prepare, look elegant on a platter, and are forgiving when served at room temperature — perfect for entertaining without the stress.
FAQs and expert tips
- Shopping: Pick up a 4 oz container of crumbled blue cheese, a fresh baguette, fresh parsley, and your preferred pre-chopped beef. Make sure you have the marinade ingredients on hand.
- Substitutions: Feel free to swap the steak marinade for your favorite blend or tweak seasonings to suit your taste.
- Prep: Allow enough time for the steak to marinate — at least 30 minutes, ideally overnight for deeper flavor.
- Cooking tips: Toast the bread first while the steak marinates. Because the beef pieces are small, they cook in about a minute over high heat.
- Storage: I don’t recommend storing fully assembled crostini. Keep components separate: cooked steak in a sealed container for 3–4 days, and crostini stored airtight for up to 5 days.
- Freezing: Cool then freeze steak and crostini separately in airtight containers for up to 3 months.
- Reheating: If fresh and you want them warm, bake on a sheet at 400°F for 5 minutes. For frozen, thaw steak overnight in the fridge and reheat briefly in a pan (about 1 minute); frozen crostini can be reheated at 400°F for about 10 minutes without thawing.
Yes. Marinate the steak at least 30 minutes or overnight. Toast the crostini when you’re ready to serve, and cook the steak quickly just before assembly so you can have everything ready to serve in about 15 minutes once cooking begins.
Place assembled crostini on a baking sheet and warm in a 400°F oven for about 5 minutes. For frozen components, thaw steak overnight and reheat briefly in a pan; frozen crostini can be reheated at 400°F for 10 minutes without thawing.
Store steak and crostini separately. Cooked steak keeps 3–4 days refrigerated; crostini stay crisp for up to 5 days in an airtight container. For longer storage, freeze each component for up to 3 months.
Related recipes
- Grape, Fontina, Blue Cheese, Arugula Flatbread
- Brussels Sprouts with Bacon and Blue Cheese
- Steak over Blue Cheese Onions
What do you think? Did this recipe make the cut or crumble? Share your changes or tips in the comments — I’d love to hear how you serve them!
Recipe Card
Blue Cheese and Steak Crostini
- Author: Caitlin
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Category: Appetizer
- Method: Pan-Fried, Baked
Description
Elegant, flavorful crostini topped with marinated steak, blue cheese, parsley, and a drizzle of balsamic glaze. Ideal for entertaining and simple to make ahead.
Ingredients
- 1 pound beef round stroganoff (or pre-chopped beef)
- 1 Tbsp soy sauce
- 3 Tbsp Worcestershire sauce
- 2 Tbsp Montreal steak seasoning
- 4 drops liquid smoke (optional)
- 1 Tbsp steak sauce of choice
- 1 French baguette
- Olive oil
- Blue cheese, crumbled
- Fresh parsley, chopped
- Balsamic glaze
Instructions
- In a bowl or bag, combine the beef with soy sauce, Worcestershire, Montreal seasoning, liquid smoke (if using), and steak sauce. Seal and refrigerate at least 30 minutes or overnight.
- Preheat oven to 350°F. Slice the baguette into ½-inch diagonal rounds, drizzle with olive oil, and bake about 10 minutes until lightly toasted.
- Heat a skillet over high heat and cook the marinated steak pieces for about one minute, stirring, until cooked through.
- Top each crostini with steak, a sprinkle of blue cheese, and chopped parsley. Drizzle with balsamic glaze and serve.
Notes
- Make ahead: Marinate steak in advance; toast bread and cook steak just before serving.
- Storage: Store components separately—steak 3–4 days refrigerated, crostini up to 5 days airtight. Freeze components up to 3 months.
- Reheating: Warm assembled crostini at 400°F for 5 minutes. Thaw frozen steak overnight and reheat briefly in a pan; frozen crostini can be reheated at 400°F for 10 minutes.
Recipe adapted from Running to the Kitchen.