Steak Bruschetta with Herbs & Roasted Red Peppers

Appetizers / Snacks

Steak Bruschetta with Herbs & Roasted Red Peppers

Stacked with steak, provolone, and roasted peppers, bruschetta has never been better. In and of itself, bruschetta [broo-SKEH-tah] is toasty Italian bread with garlic and olive oil ... so any variety of toppings is fair game.

Swapping out the usual choices of cheese and herbs is easy. Where this recipe gets really intriguing is with the showy, savory combo of roasted red bell peppers and grilled beef tenderloin.


8 bruschetta

Total Time

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Test Kitchen Tip

There’s no need to take this recipe one step at a time — you can multitask by grilling the bell pepper and steak simultaneously.


Preheat grill to medium-high. Brush grill grate with oil.

Grill bell pepper, covered, until charred on all sides, 10 minutes. Place bell pepper in a bowl and cover with plastic wrap; when cool enough to handle, peel, seed, and slice into thin strips.

Lightly coat beef with olive oil; season with salt and black pepper. Grill beef, covered, turning a few times, until an instant-read thermometer inserted into the thickest part registers 130°, 10 minutes. Remove beef from grill, tent with foil, and let rest 5 minutes. Cut beef into eight thin slices.

Brush bread with olive oil and season with salt and black pepper. Grill bread, uncovered, 1 minute. Flip bread, top each slice with 1 Tbsp. provolone, and grill until cheese melts, about 1 minute. Remove bread from grill.

Top each slice with red pepper, beef, sage, oregano, and garlic.


To make the roasted pepper easy to peel, immediately place it in a bowl and cover with plastic to steam.

Nutritional Facts

Nutritional Facts

Per bruschetta

Calories: 156

% Daily Value*

Total Fat 9g 13%

Saturated Fat 2g 10%

Cholesterol 20mg 6%

Sodium 173mg 7%

Carbs 11g 3%

Fiber 1g 4%

Protein 9g

*Percent Daily Values are based on a 2,000 calorie diet.

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