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Italian Steak Bruschetta

Total Time

Prep: 30 min. Broil: 10 min.


1 dozen

This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, Connecticut
Italian Steak Bruschetta Recipe photo by Taste of Home
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  • 4 ounces sliced pancetta or bacon strips, chopped
  • 1 beef top sirloin steak (1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 diagonally cut French bread slices (1/2 inch thick)
  • 1-1/2 cups prepared bruschetta topping
  • 1 cup fresh arugula or baby spinach


  1. Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  2. Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices.
  3. Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.
Bruschetta Topping
Look for bruschetta topping in the pasta aisle or your grocer's deli case.

Nutrition Facts

1 appetizer piece: 154 calories, 7g fat (2g saturated fat), 23mg cholesterol, 635mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 12g protein.

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