Cheesy Garlic Bread With Steak Bruschetta

A delicious combination of cheesy garlic bread topped with perfectly seasoned and seared steak with a refreshing tomato and basil bruschetta. This recipe works great as an appetizer for a crowd or as dinner for the whole family.

Course Appetizer, Main Course

Cuisine Italian

Keyword Cheesy Garlic Bread With Steak Bruschetta

Prep Time 1

Cook Time 15

Servings

Calories 219kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

Cheesy Garlic Bread

1 loaf French Bread or Italian bread
1 cup Shredded Italian Cheese Blend
1 batch Roasted Garlic Confit
1/2 cup Butter softened
1/2 tsp Sea Salt
2 tbsp Fresh Parlsey minced
1/4 tsp Red Pepper Flakes

Steak Bruschetta

2 Flat Iron Steaks
2 tsp Kosher Salt for the steak
1 pint Cherry Tomatoes halved
1/4 cup Fresh Basil chiffonade
1/2 Onion diced small
1/4 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper

Instructions

Preheat the oven to 400 F. and line a baking sheet with parchment paper.
Remove the steaks from the fridge and pat dry with paper towels. Lightly oil and season with kosher salt and let rest while prepping everything else.
In a bowl or a food processor, combine the cooled roasted garlic (strain from the oil), softened butter, salt, red pepper flakes, and fresh parsley together. Mix to combine.
Slice the bread lengthwise and place it onto the baking sheet. Add the butter to the top of each piece of bread in a thin even layer. Save the extra butter for the steaks.
Top each bread slice with 1/2 cup of shredded cheese and bake in the oven for 5-6 minutes or until the cheese is melted. Broil on high heat for an additional 1-2 minutes to get the cheese to become a nice golden brown.
In another bowl, add the sliced tomatoes, onions, basil, olive oil, salt, and pepper. Mix to combine.
To sear the steaks, preheat a cast iron skillet to medium-high heat. Sear each side for 1-2 minutes, flipping as needed then basting with the extra garlic butter. Cook the steaks until they hit your desired level of doneness (I prefer 130 F. for a medium-rare). Remove and let rest before slicing.
Assemble the cheesy garlic bread with thin slices of steak and then top with the tomato bruschetta. Cut into 2-inch slices and serve.

Notes

Optional variations- Drizzle on some balsamic vinegar, add caramelized onions, or a dressed arugula over the top as well if desired.

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