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Cowboy Steak Bruschetta

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Italian, Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 32
Author My Farmhouse Table


  • 1/2 cup Olive Oil
  • 1/4 cup Prepared Pesto
  • 1 lb Sirloin or Strip Steak
  • 1 French Bread Loaf cut into 1/4 to 1/2 inch slices
  • 1 pkg (7.5 oz) Chive and Onion Cream Cheese slightly softened
  • 1 cup Chopped Tomato
  • Parmesan Cheese optional
  • Fresh Parsley optional


  1. In a small bowl, combine olive oil and prepared pesto. 

  2. Into a resealable plastic bag, place the steak and pour about half of the olive oil/pesto mixture. Let meat marinade in the fridge for approx 2 hours.

  3. After the steak has marinaded, grill to desired doneness. Remove from grill and let steak rest.

  4. As the steak rests, arrange the French Bread slices on a large baking sheet. Brush the remaining oil/pesto mixture over the tops of the bread slices. Place the baking sheet in the oven and broil for 3-5 minutes about 5-6 inches from the heat source, until golden brown. (Make sure to keep a close eye on the bread so that it does not BURN!)

  5. Once the bread is toasted, remove from the oven and spoon a small amount of the softened cream cheese over each slice of bread. 

  6. Slice the (rested) steak, against the grain, and layer onto the slices of bread.

  7. Top with chopped tomatoes, shredded Parmesan, and fresh parsley.

  8. Serve warm.