Bruschetta Steak Sandwich
Sink your teeth into the bold and flavorful Bruschetta Steak Sandwich—a gourmet twist on a classic comfort food. This recipe features tender, perfectly seared ribeye or strip steak, seasoned to perfection and sliced thin for ultimate juiciness. Topped with a vibrant tomato bruschetta mixture of diced Roma tomatoes, fresh basil, and a splash of tangy balsamic vinegar, every bite bursts with fresh, zesty flavors. The sandwich is elevated further with golden, garlic-butter-toasted ciabatta or French bread, creating the perfect crispy vessel for this hearty creation. Finished with a sprinkle of Parmesan cheese and optional red pepper flakes for a hint of heat, this easy-to-prepare sandwich is perfect for steak lovers looking for a restaurant-quality meal in just 35 minutes. Whether you’re hosting a casual gathering or simply indulging in a weeknight treat, this Bruschetta Steak Sandwich delivers a satisfying combination of textures, flavors, and irresistible aroma.
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Recipe Information
Ingredients
- 1 lb ribeye or strip steak
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 loaf French or ciabatta bread
- 2 garlic cloves
- 2 tbsp unsalted butter
- 3 Roma tomatoes
- 6 fresh basil leaves
- 0.5 red onion
- 0.25 cup Parmesan cheese
- 0.5 tsp red pepper flakes (optional)
Instructions
Season the steak with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. Remove the steak from the pan, tent with foil, and let rest for 10 minutes.
While the steak rests, prepare the tomato bruschetta topping. Dice the Roma tomatoes and finely chop the fresh basil. Dice the red onion finely. Combine the tomatoes, basil, red onion, and 1 tablespoon of olive oil in a bowl. Add the balsamic vinegar and season with salt and black pepper to taste. Set aside.
Slice the loaf of French or ciabatta bread into 4 sandwich-sized sections and then slice each section in half horizontally. Melt the butter in a small pan or in the microwave, and mix in one minced garlic clove.
Brush the garlic butter mixture onto the cut sides of the bread. Toast the bread in a skillet, grill pan, or under the broiler until golden-brown and crisp.
Slice the rested steak thinly against the grain.
To assemble the sandwiches, layer slices of steak on the bottom half of each toasted bread piece. Spoon the bruschetta mixture generously over the steak. Sprinkle Parmesan cheese on top, and add a pinch of red pepper flakes, if desired.
Close the sandwiches with the top halves of the bread. Serve immediately.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
