Mini Philly Cheese Steak Crostini
1 1/2 pounds flank steak
2 tablespoons grill seasoning
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, divided plus some for drizzling
2 large yellow onions, finely chopped
2 large red bell peppers, finely chopped
1 cup beef stock
2 crusty French baguette, sliced on an angle about 1/2-inch thick
2 cups shredded provolone cheese
- Preheat a grill pan or an outdoor grill to medium-high heat and preheat oven to 400°F. Season the steak on both sides with salt, freshly ground pepper and grill seasoning. Drizzle with olive oil and brush to coat in the oil.
- Transfer the steak to the grill and cook on each side for about 5-6 minutes for medium rare. Remove the steak from the grill, cover loosely with aluminum foil and let it rest.
- While the steak is grilling, heat a medium skillet over medium-heat with 1 tablespoon olive oil. Add the onions and season with salt and pepper. Cook for about 7-8 minutes, stirring every now and then.
- Add peppers and continue to cook until veggies are soft and onions are caramel in color, about 10 minutes.
- Add the beef stock, turn up the heat to high and continue to cook until there is only about 1/4 cup of liquid left in the skillet.
- Once you have the onions and peppers going, make the crostini: Drizzle the bread slices with some olive oil and place on the grill until you have light grill marks, about 1 minute on each side. Remove from the grill and reserve on a cookie sheet.
- To assemble the crostini, slice the meat against the grain on an angle with a sharp knife into very thin slices.
- Fold each slice of meat in half and place on top of the grilled bread slices. Top with the onion and pepper mixture and some shredded provolone cheese.
- When you are ready to serve, place the crostini under the broiler or in a 400°F oven to melt the cheese. Serve immediately.
*Note: the image is of a classic Philly cheese steak not of the mini crostini.