cheesesteak crostini
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Cheesesteak Crostini

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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.

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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.

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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.

cheesesteak crostini
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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.

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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).

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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.

Cheesesteak Crostini

A new appetizer version of every Philadelphian’s favorite sandwich!
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Snack
Cuisine: American, Philadephian
Keyword: app, appetizer, baguette, beef, cheese, cheesesteak, crostini, philadelphia, philly, Steak
Servings: 16 Crostini


  • 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.

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