Steakhouse Bruschetta

 Steakhouse Bruschetta
So, here's a little secret. I always grill a "little" extra steak so I have leftovers to make these Steakhouse Bruschetta. We absolutely love them over here and everyone always looks forward to these little bites of heaven.

Of course you could grill steak just to make these but it's fun enjoying the meat in a whole new way a couple of nights later. If company is coming, having the steak already made is a plus!

Sometimes I only make up 6 or 8 of these for my family before dinner is served. Do you ever serve starters just to your family? I think it's a fun way to get everyone in the kitchen before dinner and a good time to get the kids talking about their day.

Steakhouse Bruschetta bread
I brushed a little olive oil onto the sliced bread before toasting it in the oven. When it was done I rubbed the warm slices with garlic cloves for extra flavor.

Steakhouse Bruschetta steak
What's nice about using leftover steak is that it is easy to cut into cubes and remove all the fat. This way no one gets any gristle in any of their bites. Just warm it up in a little butter.
Steakhouse Bruschetta fantastic appetizer
A great way to start the evening.

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Steakhouse Bruschetta

Recipe from: Created by Cathy Pollak for | Serves: 24 baguette slices (this recipe is easily halved or quartered)


  • 24 slices baguette
  • extra-virgin olive oil
  • 2 garlic cloves, halved
  • 2 Tablespoons butter
  • 1 pound leftover steak, cubed with any visible fat removed (rib-eye is the best)
  • 1 cup mayonnaise
  • 1 cup crumbled Gorgonzola
  • 2 Tablespoons white vinegar
  • 2 cloves garlic, pressed
  • 1 teaspoon dry mustard
  • 1 cup chopped vine-ripened tomatoes, seeded
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh basil
  • 2 avocados, cubed
  • lime juice
  • 1/2 teaspoon coarsely ground black pepper


  • Preheat oven to 400 degrees F. Brush each baguette slice with olive oil. Place in the oven for 5-7 minutes or until golden brown. Remove from oven and let cool a few minutes before rubbing each slice with cut garlic.
  • Heat a nonstick skillet over medium heat. Add butter and warm meat through. Season with salt and pepper if necessary.
  • Combine mayo, Gorgonzola, white vinegar, garlic and dry mustard in a medium bowl. In another bowl, toss tomatoes together with chives and basil. Squeeze lime juice over avocados to keep them from turning brown.
  • Spread mayo mixture on toasted bread and top with steak, tomato mixture and avocados. Serve immediately.

Post a Comment

11 Comments and 1 Reply

  1. Edith M 1

    Oh wow, wow, wow. Love this idea and with the blue cheese!

  2. what a perfect appetizer–love this idea!

  3. um, can we say YUM??? These look AMAZING! May have to have a party just to serve up some of these!

  4. Yummy! Love bruschetta and the creative toppings!

  5. Jeremy Norton 5

    This is a great recipe to prepare before dinner. I also do this to call out everyone’s attention and have little chit-chat before dinner.

  6. I love the idea of making bruschetta with steak.

  7. Pam 7

    Oh Cathy – these have me drooling. Bookmarked!

  8. We had a wonderful ‘charcuterie plate’ dinner today!! I made a Fig sauce plus the Steakhjouse Bruschetta and a few other goodies and we had a great time. Opened a bottle of Tobin James 2009 Ballistic Zin that went well with everything.

    Thanks for another great idea for fun dining!!

    But, we need to find out if you have a large parking lot – everytime we come thru your area, we have our travel trailer with us and we hesitate to find ourselves in a parking area we can’t get out of. We’d love to try some of your wines with our dishes.

    • Cathy 9

      Need to drive around the back of town, off Main Street, plenty of parking back there. Thanks!

  9. Ben Zeller 10

    This stuff was a HUGE hit.. Didn’t tell our guests about the mayo (because they THINK they hate it) and everybody loved it. I’ll be making this again SOON.

  10. Those look very tasty. Good idea cooking up extra steak.

  11. Anne 12

    Made this last Friday. The only addition I made was to add a tad bit of olive oil with the tomatoes, along with the chives and basil. Hands down the best appetizer I have made in a long time. You know it’s good when everyone asks for the recipe!


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