Small in size but big in flavor, Blue Cheese Steak Crostinis are the perfect party bite. Easy to make, this quick recipe will be your new go-to party appetizer! Blue Cheese Steak Crostini. This post has been sponsored by Stella® Cheese. All thoughts and opinions are my own.
You know how much I love a good crostini recipe; toasted slices of French baguette, brushed with olive oil and baked in the oven—if we’re being honest, I could just eat crostini toast points and call it a day. But piling on your favorite toppings make any crostini my favorite appetizer—especially in the summer when we host a ton of events at Casa de Crews, but I don’t want to spend too much time in the kitchen.
One of my favorite crostini flavor combinations will always be Stella® Blue Cheese with grilled steak to make a plate of Blue Cheese Steak Crostini. Rich and tangy, I love to crumble Stella® Blue Cheese over sliced baguette and bake for cheesy, tangy, rich toast points. Topped with thinly sliced steak and a drizzle of balsamic glaze with fresh herbs, this is the appetizer you need in your life!
If blue cheese is a little too tangy for you or your guests, you can easily substitute with Stella® Gorgonzola Cheese instead. Stella® Gorgonzola Cheese is still tangy but more mellow and earthy in flavor. It’s just as easy to crumble and spread over crostini, making it a great swap depending on what you like. Find either Stella® Cheese, here.
What kind of steak to use for this recipe:
The beauty of this recipe is that a little goes a long way, so you could elevate this easy appetizer with a higher end cut such as a filet mignon or beef tenderloin (which are basically the same part of the cow, but different cuts) or go low key with a New York Strip or Sirloin. For this recipe, I opted to use sirloin steak, sliced thin against the grain.
How to make Blue Cheese Steak Crostini:
- The bread. French Baguette: slice it, drizzle it with olive oil, and set it aside.
- The blue cheese. Top sliced baguette with Stella® Blue Cheese crumbles. Toast the blue cheese-topped baguettes.
- The steak. Sirloin or strip, filet or tenderloin. Simply season with salt, pepper, garlic and thyme. Then, pan sear in ghee or butter. This steak is going to be amazing.
- Balsamic glaze drizzled over top. The drizzle is totally optional but helps to balance out the tangy blue cheese and hearty steak. You do you.
- Serve and enjoy!
This Blue Cheese Steak Crostini recipe will take all of twenty minutes. But if you like to prep before a party, you can grill your steak in advance, up to 1-2 days, and either reheat in a skillet for a minute or so or toast in the oven as your Stella® Cheese melts over sliced baguette. I also like to make a homemade balsamic glaze a day beforehand. You can, of course, buy store-bought balsamic, but most have a ton of extra sugar I don’t need or want. And really, it couldn’t be easier to make your own glaze. Here is an easy how-to if you need it.
After baking a batch of Blue Cheese Steak Crostini, I like to garnish with fresh thyme or sometimes chives. It just depends on my mood. Any fresh herbs will work for this crostini recipe. But also know if you’d rather omit, that is more than okay too.
Let Stella® inspire you to make every day gourmet; find them here.
Blue Cheese Steak Crostini
- 1 lb steak (sirloin, strip, filet, etc)
- 1/2 tablespoon avocado oil - can use olive oil, but avocado oil works better for a high smoke point cooking
- 1/2 tablespoon butter or ghee
- 1 tablespoon Kosher salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon crushed thyme - or fresh
- 1 loaf French baguette - sliced
- 1/4 cup olive oil
- 1/2 cup Stella® Blue Cheese crumbles, divided
- balsamic glaze, for garnish - optional
- Preheat oven to 350 degrees F.
- While oven preheats prepare steak. To a medium skillet, melt oil and butter (oil is to cook, butter is for flavor) over medium-high heat. Season steak with salt, pepper, garlic and thyme. Once skillet is hot, add steak and sear 4-5 minutes per side for medium doneness (140-145F for medium doneness). Remove from skillet and transfer steak to a cutting board. Let rest for 10 minutes, before slicing against the grain.
- While steak rests, make crostinis. Slice baguette into 1/2 inch slices on the diagonal, making about 20 toasts. Place sliced baguette on a baking sheet, and brush with olive oil (about 1/4 cup for 20 slices).
- Top with blue cheese crumbles. Bake for 4-6 minutes, until baguette is browned, and cheese is melted.
- Remove from oven, and top with a generous slice of steak. Garnish with additional blue cheese and balsamic glaze, if desired. Serve immediately.
Can I prepare these a day ahead with the olive oil, Bleu cheese, and steak and then bake them the following day? Then add the balsamic glaze and chives.
Hi Melissa, you can prep ahead of time if you like! I wouldn’t suggest baking the steak and the crostini together, but you can prep the steak ahead of time if you want and then the crostini and just warm together before serving and then top with the blue cheese, balsamic glaze and herbs.