Steak Crostini with Parmesan Cream Sauce

This Steak Crostini with Parmesan Cream Sauce is the ultimate appetizer. Tender, juicy steak sits on top of a freshly toasted baguette with a parmesan cream sauce. All of the flavors in this work so well together and will leave your guests wanting to come back for seconds and thirds.

I don’t eat steak often, but when I do, I’m reminded why I like steak. This Steak Crostini is the perfect, tasty appetizer that’s honestly fairly easy to prepare. I loved this so much, that I’m thinking of turning it into a sandwich. The steak with that parmesan cream sauce is just delicious! The sauce would even be good on chicken.

Of course, I paired this steak crostini with my own homemade French Bread. If you have the time, make this bread! It’s one of my favorites, and it’s perfect for this steak crostini. Speaking of bread, I will be sharing an Italian bread recipe soon that has quickly become a favorite in our household.

Okay, back to this crostini. If you are in charge of appetizers and you want to impress your guests, make this! Let’s get into the details of how to make it.

The details

The components

the baguette

I paired this steak crostini with my easy homemade French bread. It’s actually one of the top recipes on my blog! If you have time to make bread from scratch, I highly recommend making my homemade french bread recipe to pair with this steak crostini. Of course, if you are pinched for time, a store-bough baguette will do just fine and your steak crostini will taste just as delicious.

the steak

I’ve included tips and tricks to deliver you with the best, most juicy, tender, flavorful steak. To be honest, I prefer making my own steak rather than getting one at a restaurant. This steak recipe always produces consistent delicious results.

The initial high heat from the pan gives the steak a delicious caramelized crust. Then, the garlic butter herb sauce that gets added at the end and spooned over the steak, just takes the steak flavor to the next level.

the sauce

The parmesan cream sauce paired with the steak and toasted baguette is just the perfect flavor pairing for this steak crostini. The sauce is creamy, full of parmesan cheese, a sprinkle of rosemary, thyme and garlic. The sauce gets an extra zip of flavor from a spoonful of dijon mustard. It’s a delicious sauce to add to this steak crostini, but honestly it’d be great on top of chicken too.

The ingredients

• Homemade or store-bought baguette
• Steak
  • New York steak (you can substitute for ribeye, top sirloin, sirloin steak, or porterhouse)
  • olive oil
  • Salt and pepper to taste
  • garlic
  • unsalted butter
  • fresh thyme
  • fresh sage leaves
• Parmesan Cream Sauce
  • heavy cream
  • Dijon mustard
  • parmesan cheese
  • garlic powder
  • thyme
  • rosemary

Here’s how to make this Steak Crostini

make the baguette

If you are making the baguette from scratch, make this first, as it does take the longest. You can even make this the night before.

toast the baguette

Slice the baguette into roughly 1/2 inch thick slices and place on a parchment paper lined baking sheet. Drizzle with olive oil.

Bake the baguette slices for 5 minutes in a 400F oven, then switch to broil for 1-2 minutes. Keep an eye on the toast once you switch it to broil as it can darken quickly. You just want to get the toast a nice golden brown color. Set aside until ready to use.

make the steak

Heat ½ tablespoon olive oil over medium-high heat in large skillet. Swirl the oil to coat the pan. Once the oil is hot, add the steak. Cook the steak 4 minutes without moving it. You want the steak to develop a nice brown crust on it. After 4 minutes, flip the steak and cook additional 3 minutes. Use tongs to turn the steak onto its sides and sear the edges (approximately 1 minute per edge).

Next you will reduce the heat to medium-low and add butter, sage and thyme. Spoon the butter sauce over the steak, tilting the pan to scoop up the sauce. Cook the steak until it is 5-10 degrees from your desired doneness (the steak will continue to cook after you remove it from the pan).

let the steak rest

This is crucial to delivering the most juicy, tender, flavorful meat. Allow the steak to rest for 5-10 minutes before slicing. This allows for the juices to migrate from the surface of the steak to the center of the steak, creating moisture in the steak.

make the parmesan cream sauce

The sauce comes together easily and I like doing this while the steak rests. Add all of your ingredients to a saucepan over medium heat. Stir frequently until the cheese is dissolved, then remove from the heat. The sauce gets thicker as it cools.

slice the steak

Once the steak has rested, it’s time to slice it! Slice into thin slices. You want the steak to be fairly thin as this will be sitting on top of a small baguette slice.

assemble

Now, it’s time to assemble the Steak Crostini. Add a spoonful of parmesan cream sauce over top of the toasted baguette, then add two small pieces of steak on top. Add another spoonful of sauce on top of the steak. I like to garnish with a fresh parsley leaf, but you can use fresh thyme, too.

Here are a few other appetizer ideas

• Taco Cups
• Cheesy Sausage Phyllo Cups
• Easy Soft Pretzel Bites
• Mozzarella Stuffed Soft Pretzels

Let me know what you thought!

If you make this Steak Crostini, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

social

Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes.

Print