Savor The Unforgettable Steak And Cheese Garlic Toast (Print version)
Crisp garlic toast piled with shaved steak, peppers, onions, provolone, and mozzarella for a fast cheesy dinner or appetizer.
# Ingredients:
For the toast
01 -
6 slices frozen Texas toast garlic bread
02 -
6 slices provolone cheese
03 -
1 cup (115 g) shredded mozzarella cheese
04 -
1 tablespoon chopped fresh parsley, optional
For the steak filling
05 -
1 tablespoon olive oil
06 -
1 tablespoon unsalted butter
07 -
1 small yellow onion, thinly sliced
08 -
1 green bell pepper, thinly sliced
09 -
12 oz (340 g) shaved steak or very thin sliced ribeye
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon garlic powder
# Instructions:
01 -
Heat the oven according to the garlic toast package directions, usually 425°F. Bake the toast on a sheet pan until golden at the edges and firm in the center, about 6-8 minutes.
02 -
Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 5-6 minutes, stirring often, until softened and lightly browned. Transfer to a plate.
03 -
Add the shaved steak to the same skillet. Spread it out and cook for 2-3 minutes, breaking it up with tongs, until browned and no longer pink. Season with salt, pepper, and garlic powder.
04 -
Return the peppers and onions to the skillet and toss with the steak. Cook for 1 minute so extra moisture evaporates. Taste and add a pinch more salt if needed.
05 -
Place one slice of provolone on each piece of baked garlic toast. Divide the steak mixture evenly over the top, then sprinkle with mozzarella.
06 -
Broil the assembled toasts for 1-3 minutes, just until the cheese is melted, bubbly, and lightly browned. Sprinkle with parsley if using and serve hot.
# Good to know:
01 -
Best served immediately while the toast is crisp.
02 -
Cook the steak filling ahead, but assemble after the toast is baked.
03 -
Use a sheet pan lined with parchment for easier cleanup.