This might be my absolutely, all-time favorite happy hour snack!! I am a true Philly girl at heart and that means cheesesteaks are near and dear. Now, turn a cheesesteak into an awesome appetizer and I am in heaven.
Cheesesteaks eggrolls are really common, but when Rob and I had a date night out the other day, I saw something new. Cheesesteak Crostini!! We didn’t end up ordering them at the time, but I decided that is something I wanted to try out myself.
Thankfully, Rob and I had picked up some perfect ingredients a few days earlier. Trader Joe’s sells thinly shaved beef in a nice vacuum sealed package. It’s one of the items that is almost always on our TJ’s shopping list. You can use it for a lot of things like stir fry, but its absolutely amazing for a cheese steak.
There are a few key things to making a good cheesesteak sandwich. First is obviously the thin meat that cooks almost instantly. Next is the cheese. There are really only two options: American or Provolone. Cheese Wiz is really just a touristy thing. The last is the bread. Good cheesesteak are served on a hoagie roll (which is NOT a sub roll) from Amoroso’s bakery.
As far as topping, there are only two acceptable additions: onions and MAYBE peppers. If you see tomatoes, mushrooms, lettuce, mayo, or anything else, RUN!!! That is not a PHILLY cheesesteak whatever they may try to tell you.
For the Crostini version, I kept true to as much of the above as I could. I used baguette for the bread (its really the perfect bread for an app). Now if I had Amoroso rolls, I definitely would have used them sliced in thin pucks. Unfortunately, I did not have them (if anyone from Philly wants to send me some I’d appreciate it).
I also used shallot instead of regular onion, since I had a bunch and like the flavor. This helped to elevate the cheesesteak a bit. Finally, for that fancy fine dining element, I added a nice single curved piece of pepper over the top.
- 1 Lb Shaved Steak pre-shaved or strip/sirloin
- 1 Shallot diced
- 4-5 American or Provolone Slices thin
- 1 Baguette sliced into 1” slices
- 1 Green Pepper Thinly sliced
- Salt & Pepper to taste
- Preheat the oven to 400Bake the baguette slices for about 8 minutes and slightly brown and crispy.
- Over high heat, heat a skillet or preferably a griddle with a little bit of grapeseed oil.
- Add the meat and shallot (salt/pepper as well). Cook for about 4 minutes and the meat is a little crispy and the shallots are soft. Use a spatula or other utensil to break up the meat and shred it into small pieces.
- Form the meat into a small mound and lay the cheese on top to melt. In open space, add the pepper slices to soften.
- Once melting, toss the meat and cheese to evenly distribute.
- Place some of the meat/cheese mix on each baguette. Top with a slice of the pepper.