Grilled Steak Bruschetta

“These would be great to make on a picnic or to serve for a nice lunch at home. They can be made smaller and can be served as an appetizer. When we made these we made them without the basil and substituted parsley and/or cilantro, basil is not very well liked around this neck of the woods. Found it on”

Ingredients Nutrition

  • 1 14 lbs boneless beef top sirloin steaks, well trimmed, cut 1-inch thick
  • 4 French rolls, 6-inch and crusty
  • 13 cup Italian dressing (I used Paul Newman's)
  • 34 cup shredded mozzarella cheese
  • 1 (2/3 ounce) packetgood seasons Italian salad dressing mix
  • 2 cups spinach leaves, thinly sliced, tightly packed
  • 1 large tomatoes, chopped
  • 13 cup fresh basil, thinly sliced, tightly packed


  1. Lightly brush cut sides of rolls with dressing.
  2. Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.
  3. Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
  4. Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.
  5. Combine spinach, tomato and basil; toss.
  6. Place equal amount on each roll half.
  7. Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
  8. Enjoy with a Zinfandel, Beaujolais or a nice Chianti.

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