Gourmet Ribeye Cheesesteak Crostini

A sophisticated take on the classic Philly sandwich, this crostini features tender, thinly sliced ribeye steak and sweet caramelized onions. The sharp, melted provolone cheese binds the rich flavors together, creating a savory, satisfying bite perfect for an appetizer.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil, divided
ounces thinly sliced ribeye steak (shaved is best)
small yellow onion, thinly sliced
slices sharp provolone cheese, cut into quarters
tablespoon unsalted butter
Salt and freshly ground black pepper to taste

Method

Preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon of olive oil and toast for 8 minutes
minutes until golden brown and crisp.
In a skillet over medium
low heat, melt the butter and add the sliced onion. Cook slowly for 15 minutes
minutes, stirring occasionally, until deeply caramelized and sweet. Remove from pan and set aside.
Increase the heat to medium
high. Add the remaining 1 tablespoon of olive oil and quickly sear the shaved ribeye steak for 1 minutes
minutes until just cooked through. Season with salt and pepper.
Top each toasted crostini with a small amount of caramelized onion, a pinch of the seared ribeye, and a quarter slice of provolone cheese.
Return the crostini to the oven for 2 minutes
minutes, or until the cheese is fully melted and bubbly. Serve immediately.

Chef's Tip & Pairing

For an authentic touch, pair this rich, savory crostini with a bold, fruit-forward Cabernet Franc, whose acidity will cut through the richness of the steak and cheese.

From the Tini Crostini Collection