Bruschetta Cheese Steak Recipe
Recipe information
Make Bruschetta Cheese Steak in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
John’s Ultimate Cheesesteak
John’s Ultimate Cheesesteak
1. Prep the steak
If the ribeye is not pre-sliced, freeze it for 20–30 minutes until slightly firm, then slice as thinly as possible across the grain. Place the slices in a bowl, season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, and toss to coat. Let rest at room temperature for 10 minutes.
2. Make the bruschetta-style tomato basil mix
In a medium bowl combine the diced roma tomatoes, 2 tbsp finely chopped fresh basil, 1 tsp balsamic vinegar, 1/2 tsp lemon juice (optional), 1 minced garlic clove (from the 2 cloves), a pinch of salt and 1/4 tsp black pepper. Stir and allow to sit while you cook other components so flavors meld (about 10 minutes). Reserve.
3. Cook onions and peppers
Heat a large skillet over medium-high heat and add 1 tbs olive oil plus 1 tbs unsalted butter. When butter is melted and foaming, add the thinly sliced onion (1 cup) and bell pepper (1 cup). Sauté, stirring occasionally, until softened and caramelized at the edges, about 8–10 minutes. Add the remaining minced garlic clove during the last 1 minute of cooking and stir. Transfer cooked vegetables to a bowl and keep warm.
4. Sear the steak
Return the skillet to high heat and add the remaining 1 tbs olive oil. When shimmering, add the seasoned, thinly sliced ribeye in an even layer (work in two batches if needed to avoid overcrowding). Sear, stirring and tossing with a spatula, until browned and just cooked through, about 2–3 minutes per batch. Remove from heat and combine with cooked onions and peppers in the skillet; mix briefly to marry juices.
5. Assemble the bruschetta-steak topping
Fold the reserved tomato-basil mixture into the steak-and-vegetable mixture, gently mixing so the tomato juices coat the meat but do not make it soggy. Taste and adjust seasoning with salt, pepper, and red pepper flakes (optional) as desired.
6. Prepare the bread
Preheat the broiler to high (or a 475°F / 245°C oven). Brush both sides of each baguette slice with 2 tbs extra virgin olive oil. Optional: spread about 1/2 tsp mayonnaise on the bottom half of each slice for extra richness. Place slices on a baking sheet and broil or bake until golden and crisp, about 1.5–3 minutes per side—watch closely to prevent burning.
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