Steak & Blue Cheese Bruchetta
Recipes /
Steak & Blue Cheese Bruchetta
Ingredients
- 5 Tbsp. olive oil, divided
- 1 large sweet onion, halved & thinly sliced
- 1 cup grape tomatoes, halved
- 1⁄2 tsp. kosher salt, divided
- 1⁄4 tsp. freshly ground pepper
- 6 oz. cream cheese, softened
- 3⁄4 cup crumbled blue cheese
- 1 tsp. garlic powder
- 1⁄2 tsp. red pepper flakes
- 8 slices Braum’s frozen garlic bread
- 2 (8 oz.) beef ribeye steaks
- 1 1⁄2 tsp. Montreal steak seasoning
- 2 Tbsp. balsamic vinegar
Instructions
- Preheat oven to 400°F.
- In a large skillet, heat 2 Tbsp. oil over medium-high heat; sauté onion until softened. Reduce heat to medium-low; cook until golden brown and carmelized, 25-30 minutes, stirring occasionally.
- Toss tomatoes with 1 Tbsp. oil, 1⁄4 tsp. salt and
1⁄4 tsp. pepper; spread on a baking sheet. Roast in oven until softened, 10-15 minutes. Remove and stir tomatoes into onion, mashing lightly. - In a small bowl, mix cream cheese, blue cheese, garlic, red pepper flakes and the remaining salt.
- Half the frozen garlic bread slices and cook according to package instructions. Remove and let cool slightly.
- Sprinkle steaks with steak seasoning. Grill over medium heat until meat reaches desired doneness. Let stand 5 minutes before slicing.
- To serve, spread toast halves with cheese mixture; top with steak and onion mixture. Drizzle with balsamic vinegar.