Steak & Cheese Crostini

We’ve taken our favorite appetizer, inspired from Freeman’s Tavern in NYC, to a new level by adding a slightly seared rare bite of either a filet of beef or ribeye. Then, top it of with a drizzle of Sriracha crème fraiche. That’s all you need for an amazing start to an event.

Four easy step:

  1. Slice, oil and bake a French loaf make the bruschetta toasts
  2. Grate and mix the cheese blend
  3. Broil the cheese on top of the bruschetta
  4. Sear the salted steak, cut into bite sized pieces and put on top of the broiled cheese toasts
  5. Mix Sriracha with crème fraiche and spoon on top

OK, so that might seem like a lot of work, but it really is not. Good cooking comes from good planning. You can make the bruschetta toasts, cheese mix, and Sriracha sauce a day in advance. When the party is about to start, put the cheese mix on the toast, broil and at the same time sear the steak and then assemble. Done.


  • French baguette or ciabatta baguette (preferred)
  • 4 cups extra sharp cheddar cheese, grated
  • 1 cup Gruyère cheese
  • 1/3 cup leeks, just the white part/ light green and finely chopped
  • 1/3 cup red onion, finely chopped
  • 1/3 cup yellow onion, finely chopped
  • 3 tablespoons of chives, finely chopped
  • 1 large garlic clove, smashed and finely chopped
  • 4 tablespoons (or to taste) prepared horseradish, drained
  • 1/3 cup mayonnaise
  • Dijon mustard for brushing
  • 2 pounds of filet of beef or ribeye, seasoned with salt and pepper, brought to room temperature before searing
  • 1/2 cup of crème fraiche
  • 2-3 drizzles of Sriracha
  • Kosher salt
  • Freshly ground black pepper

Making It

  • Heat the oven to 400 degrees.
  • Follow the crostini  recipe but undercook them, only baking for 6 minutes, then let cool and brush with the Dijon mustard.
  • Mix the cheeses, vegetables, horseradish and mayonnaise in a bowl.
  • Heap the cheese mix on each crostini and put on a baking sheet lined with aluminum foil (makes cleaning easier) that has a wire rack on top.  I do this so the cheese that drips off the crostini does not form a ‘globby’ mess on the side of the toasts.
  • Bake for ten minutes on top rack and then broil for 1-2 minutes until some of the cheese browns, then let rest for 10 minutes.
  • When the cheese toasts are cooking, sear the steak on a skillet for 2-3 minutes each side, or to your desired temperature, let rest for 10 minutes, slice and put on each cheese toast.
  • Mix the crème fraiche and Sriracha, spoon on top of each piece of steak and serve.

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