How to Make Beef Crostini Appetizer

Steak appetizers… yes, please! 

These easy Beef Crostini make a delicious appetizer for parties, holidays, game day, or anytime you want something a little special without a lot of work. Tender roast beef appetizer is a simple toasted bread that looks impressive but only takes minutes to make. Just wait until you taste the sauce!

They are a great way to turn sliced roast beef or leftover beef into an easy party appetizer. Make a platter for a holiday gathering, cocktail party, dinner party, or casual get together and watch them disappear!

roast beef appetizer

What is crostini? Simply put, it’s toasted baguette, crisp enough to hold up the toppings and add a nice crunch.

I love quick, easy appetizers, this flavor combination is one of my all-time favorites and these steak bit appetizers will soon make it to the top of your must-make list!

I love creamy horseradish and beef together and have for since I was a kid. Oh, get me to a buffet with a carving station and horseradish… I’m in heaven.

If you want a sauce option, buttermilk ranch or green goddess are great options.

And if you don’t want to cook a steak… this is another great option.

Looking for a vegetarian option?

Marinate mushrooms sliced small mushrooms or larger portobello mushrooms.

I top the appetizer with some chopped chives, rosemary, oregano, coarse salt, and fresh coarse black pepper are all great additions.

What type of beef could I use?

Tri-tip is my go-to for this recipe, but there are other options hanger steak, flank steak, boneless rib eye, and NY strip steak can all be used.

Tri-tip on the West Coast is similarly referred to as sirloin roast on the East Coast.

Place the sauce in a plastic bag or plastic squeeze bottle with a small tip and drizzle the sauce over the meat, or place a small amount of a spoon or spatula.

Another great sauce for this would be my Cilantro Lime Sauce!

There are many reasons this recipe works great for game day, parties, and a quick snack. You can make as much or as little as you prefer. You can use leftover steak, slice and heat it in a skillet for a minute.

Preparing the beef crostini:

• I prefer to cut the beef so that it’s smaller in size and thin, two long strips so when I slice it after it’s cooked, it fits the toast perfectly. It also ensures the meat is to my desired doneness. 
• Place beef in a zipper bag and add garlic paste or mince garlic and press it into a paste, add balsamic glaze for a thick marinade, seal the bag, and marinate the meat for a couple of hours to overnight. purchasing a 1 lb tri-tip usually ensures I get a small thin piece that is easy to split lengthwise.
• Grill the meat over high heat, turn after 3 minutes, cook 3 minutes, and turn one more time. Depending on the size of each piece of beef, use a thermometer and remove at 130°. for medium rare. Then let it rest for 10 minutes, then slice it. Alternatively, you can cook tri-tip in the oven.
• While the meat is resting is a great time to toast the bread and make the creamy horseradish sauce.
• Grab some fresh herbs and have everything ready so you can serve the appetizer as soon as it’s done.

Slice a baguette and brush with oil (I use avocado oil) then broil for 2 minutes or until toasted on both sides, turn after 1 minute. Alternatively, you can toast them in a skillet.

Other options to slices of bread:

• sliced crispy baked potatoes slices
• pan fried potato slices
• small sweet beak-shaped peppers
• slices of raw zucchini or mushrooms

I do love these roast beef crostini with horseradish cream and arugula it gives the appetizer a nice peppery bite.

Print Recipe

4.80 from 5 votes

Beef Crostini

One of the simplest appetizers that packs on flavor, grilled steak, creamy horseradish sauce on a toasted baguette. Lots of options are given, beef options, vegetarian options, sauce options, it’s an appetizer you can sink your teeth into!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer, Snack

Cuisine: American

Servings: 12 + servings

Author: Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb tri-tip beef hanger steak, flank steak, sirloin, rib eye, NY strip steak are all options mushrooms are a vegetarian option
• 2 tablespoons minced garlic
• 1 tablespoon balsamic glaze
• 1 long baguette sliced 1/2-1″ thick
• 2 tablespoons oil I use avocado oil
• creamy horseradish sauce green goddess, buttermilk ranch (I link all the sauces in the post to print the recipes)
• 1-2 tablespoons chopped fresh herbs chives, rosemary, oregano
• pinch coarse salt and coarse pepper

Instructions

• I prefer to slice the beef so that it’s smaller in size and thin, two long strips so when I slice it after it’s cooked, it fits the toast perfectly. It also ensures the meat is to my desired doneness.
• Cut beef to the desired size.
• Place beef in a plastic zipper bag.
• Add garlic paste and balsamic glaze.
• Marinate for 1 hour to overnight.
• Grill the meat over high heat, turn after 3 minutes, cook 3 minutes, and turn one more time. Depending on the size of each piece of beef, use a thermometer and remove at 130°. for medium rare. Alternatively, you can cook tri-tip in the oven.
• Rest the meat for 10 minutes, then slice it 1/2″ thick.
• While the meat is resting is a great time to toast the bread and make the creamy horseradish sauce.
• Grab some fresh herbs and have everything ready so you can serve the appetizer as soon as it’s done.
• Slice the bread, brush with oil, and toast the bread in the oven on a high broil for 1 minute on each side, or in a skillet.
• Place the steak on the bread, drizzle with creamy horseradish sauce, and top with herbs, salt, and pepper.