All of your favorite mediterranean flavors come together easily in these steak crostini appetizers. Cook a steak just to make them or use leftover beef tenderloin or any cut of steak.
This hearty appetizer combines several favorites. Beef lovers go for anything with steak, and then there are the Greek style layers starting with a feta cheese and lemony good spread.
That gets topped with a few kalamata olive slices, then the steak and finally a strip or two of roasted red peppers. You’ll for sure be putting this one in your permanent appetizer rotation.
The idea for this came from our Greek Shrimp Crostini and the recipe is very similar. The flavors work together with the beef just as well as they do with the shrimp, and we love that you can use leftover steak if you like.
In fact, due to the flexibility of this recipe you could even make it as a roast beef crostini and use what you have left from a full roast dinner.
We’re huge fans of using our leftovers in unique ways. Every Thanksgiving we make these turkey and cranberry crostini, but they are actually perfect any time of year.
Ingredients and Substitutions
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- beef steak, cooked and thinly sliced (be sure to try our foolproof reverse-reverse sear method)
- crumbled feta cheese
- extra virgin olive oil
- lemon juice and zest
- red pepper flakes
- minced garlic
- dried oregano
- 1-2 baguettes (depending on the length you may need just one if it’s a very long loaf)
- roasted red peppers (I use the type out of a jar like are linked here)
- kalamata olives
How to make them
It couldn’t be easier, really.
- First you’ll slice the baguette into slices about ¼-1/3 inch thick and brush with olive oil. Toast under your broiler or in a toaster oven.
- Next mix the feta cheese, remaining evoo, lemon juice and zest, pepper flakes, oregano and garlic. Process it in a food processor until nice and smooth.
- Spread the feta mixture on the bread slices, top with a few olive slices, then the steak and roasted red pepper slices.
- Garnish if you like with some fresh herbs.
Tips, tricks and more
The greatest feature of this recipe is that it is so flexible as far as the amount you make. We’ve used about one-half pound of steak and one long or two shorter baguette loaves.
Following those proportions you’ll get around 30-35 crostini appetizers. But, you can definitely adjust that according to how thinly you slices the bread and the steak.
If you have just a little steak and there are only 2 or 3 of you, just slice part of the bread and use the rest for something different. If you’re planning for a party you can use more bread, more steak and double the feta mixture.
It’s easiest to blend the cheese and other ingredients in a food processor. But, if you don’t have one you could certainly do it with a potato masher. If might not be quite as smooth, but it will still be good!
How and when to serve
These steak crostini are best served soon as you assemble them. They would be fine sitting on a buffet table for about an hour. But, any longer than that and the bread will start to get soft.
If you like to plan ahead like we do you can have all of the components made (the bread toasted, the cheese mixture blended etc) and then just assemble right before serving.
More suggestions for your appetizer buffet
- Hot Corn Dip with Cream Cheese
- Cheese Tartlets
- Grilled Cajun Chicken Wings
- Blackeyed Pea Hummus
- Smoked Fish Dip
Steak Crostini (Greek Style)
- ½ pound steak cooked and thinly sliced
- 6 ounces feta cheese crumbled
- 4 Tablespoons extra virgin olive oil divided
- ½ lemon juiced and zested
- ½ teaspoon red pepper flakes
- 2 cloves garlic diced
- 1 teaspoon dried oregano
- 8 kalamata olives thinly sliced
- ¼ cup roasted red peppers thinly sliced
- 1 baguette loaf
- Slice bread in ¼-⅓ inch slices and brush with 1 Tablespoon of olive oil.
- Toast bread slices.
- Add feta cheese, remaining olive oil, lemon juice and zest, red pepper flakes, garlic and oregano to food processor. Process until smooth.
- Spread about 1 teaspoon of cheese mixture on each bread slice.
- Top with olive slices, steak slices and red pepper slices.
- Garnish with fresh herbs if desired.
- leftover beef tenderloin or any type roast beef can be used in lieu of steak.
- cheese mixture may be blended with a potato masher.
- recipe can easily be halved or doubled.
This Steak Crostini recipe looks amazing! The combination of juicy steak, feta cheese, and fresh herbs on crispy crostini is making my mouth water. I can’t wait to try this Greek-inspired appetizer at my next dinner party!!
Such a great idea for my meat eaters to devour at! Just look at the combination of steak and feta cheeses on a crostini! They’ll love these when I make them.
What an interesting variation to crostini. Thanks for the recipe.
Such a delicious appetizer! I love that you can make the crostini using leftover beef tenderloin. The flavors sound wonderful.
this is such a flavorful appetizer. My friends loved everything about this recipe and now i will be making this whenever I am hosting.