Cheese Steak Bruschetta with Black Pepper Horseradish Cream Cheese
INGREDIENTS
Herb Rub
¼ cup olive oil
1 tbsp dried oregano
1 tbsp minced garlic
2 tsp dried thyme
2 tsp dried rosemary
2 tsp black pepper, course ground
1 tsp onion powder
1 tsp fennel
1 tsp kosher salt
½ tsp celery salt
NEXT LEVEL TIP:
You can simplify this recipe by just using your favorite Italian seasoning, or make it stand out more by toasting the fennel seed!
Black Pepper Horseradish Cream Cheese
8 oz cream cheese, softened
2 tbsp chopped chives
1 tbsp minced garlic
1 tbsp sour cream
1-3 tsp prepared horseradish
2 tsp black pepper, course ground
Salt to taste
NEXT LEVEL TIP:
This is a great base for a simple Alfredo sauce or to make this dish into a pasta dish! Just melt in a pan and add pasta water to thin out to desired thickness!
Cheese Steak Bruschetta
1 lb steak, flap meat, skirt steak, or your favorite cut
2 cups cherry tomatoes
1 cup whole mushrooms, button or crimini
2 bell peppers, seeded, and cut into planks
1 small yellow onion, peeled and cut into ½ in rings, set aside, keep rings together.
⅓ cup blue cheese
2 tbsp fresh basil, chiffonade, (cut into thin strips)
2 tbsp mustard
1-2 baguette sliced on a bias
Butter or oil as needed
NEXT LEVEL TIP:
If you are wanting to make this dish a bit lighter you can always make them into lettuce wraps and us mascarpone or ricotta cheese!
Directions:
Herb Rub
In a small bowl combine all ingredients and mix well.
Black Pepper Horseradish Cream Cheese
In a small bowl combine all ingredients and mix until fully incorporated and salt to taste.
Cheese Steak Bruschetta
Coat steak with 2 tbsp mustard and half of the herb rub. Cover and set in fridge for 30 minutes minimum, up to over night.
Preheat grill to medium high heat or about 400 degrees fahrenheit
In a large bowl, mix half of the tomatoes, whole mushrooms, and peppers.
Toss vegetables in remaining herb rub mixture.
Place vegetables on the grill, a grilling basket works great to keep the tomatoes from sticking and or falling through the grates.
Use the onion rings to collect any remainder oil and herb rub, and place on grill.
Grill vegetables for about 4-6 minutes flipping no more than once. You are just looking to get a good char on one side of the vegetables.
Place back into bowl and let cool together.
Cut remaining cherry tomatoes in half then in quarters, and add to separate bowl along with fresh basil and blue cheese.
Once the grilled vegetables have cooled enough to touch, remove all but the tomatoes and cut them into a small dice.
Use a fork to smash the charred tomatoes into a chunky light sauce.
Combine smashed tomatoes, cut grilled veggies with fresh tomatoes.
Place steak on grill and cook to desired temperature. If using flap meat, cook for about 8 minutes (about 4 minutes on each side).
Remove steak from grill and let rest for about 4 minutes.
While meat is resting, use butter, mayonnaise, or oil to lightly coat one side of the cut baguette.
Lightly toast on grill.
Cut steak into medium dice or ½ by ½ cubes, you want the steak to be slightly larger than the vegetables.
Combine cut steak with grilled vegetable mixture and toss gently. Check for seasoning and add salt as needed.
Place bowl on platter with toasted bread and black pepper horseradish cream cheese.
Build your bruschetta topping the toast with the cream cheese, and then top with bruschetta and enjoy!
NEXT LEVEL TIP:
Choose a cut of steak that you love, and that can eat well if it’s cold. It’s super important to make sure you are cooking your steak to the right temperature to ensure that you are not left with chewy steak!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!