Steak and Blue Cheese Bruschetta

Raven Higheagle


Bruschetta is a favorite of mine, it's a great snack as well as a great appetizer. Easy to make wonderful for tailgating, game day party's, super bowl party's, holidays, and entertaining.
This bruschetta combines the classic flavors of steak and blue cheese, along with the roasted red pepper, you have an award winning appetizer.

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Serves 20 to 24
5 Min
10 Min


6 oz
cream cheese, softened
6 oz
treasure cave® crumbled blue cheese, at room temperature
3 lb
beef tenderloin or beef sirloin (i use tenderloin)
salt and black pepper
2 jar(s)
(8 ounces) roasted red bell peppers, sliced
french baguette loaves
finely chopped fresh parsley, for garnish
treasure cave® crumbled blue cheese, for garnish


1Combine the cream cheese and Treasure Cave Crumbled Blue Cheese until blended. Set aside.
2Season the tenderloin or steak with salt and pepper. Heat a grill to high heat.
3Grill, turning once, about 8-10 minutes total for medium-rare or until desired doneness.
4Let tenderloin or steak rest before slicing.
5While the tenderloin or steak is resting, pre-heat a broiler.
6Slice the bread into thin slices. Place bread slices on a cookie sheet and broil in the oven for 1-2 minutes until slightly brown.
7Slice the steak very thinly across the grain.
8Top each piece of toast with the cheese mixture, steak slices and red bell pepper slices.
9Garnish with fresh parsley and Treasure Cave® Crumbled Blue Cheese.