Steak & Blue Cheese Bruchetta | Braum's

Steak & Blue Cheese Bruchetta


  • 5 Tbsp. olive oil, divided
  • 1 large sweet onion, halved & thinly sliced
  • 1 cup grape tomatoes, halved
  • 1⁄2 tsp. kosher salt, divided
  • 1⁄4 tsp. freshly ground pepper
  • 6 oz. cream cheese, softened
  • 3⁄4 cup crumbled blue cheese
  • 1 tsp. garlic powder
  • 1⁄2 tsp. red pepper flakes
  • 8 slices Braum’s frozen garlic bread
  • 2 (8 oz.) beef ribeye steaks
  • 1 1⁄2 tsp. Montreal steak seasoning
  • 2 Tbsp. balsamic vinegar


  1. Preheat oven to 400°F.
  2. In a large skillet, heat 2 Tbsp. oil over medium-high heat; sauté onion until softened. Reduce heat to medium-low; cook until golden brown and carmelized, 25-30 minutes, stirring occasionally.
  3. Toss tomatoes with 1 Tbsp. oil, 1⁄4 tsp. salt and
    1⁄4 tsp. pepper; spread on a baking sheet. Roast in oven until softened, 10-15 minutes. Remove and stir tomatoes into onion, mashing lightly.
  4. In a small bowl, mix cream cheese, blue cheese, garlic, red pepper flakes and the remaining salt.
  5. Half the frozen garlic bread slices and cook according to package instructions. Remove and let cool slightly.
  6. Sprinkle steaks with steak seasoning. Grill over medium heat until meat reaches desired doneness. Let stand 5 minutes before slicing.
  7. To serve, spread toast halves with cheese mixture; top with steak and onion mixture. Drizzle with balsamic vinegar.