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20 minutes serves 4-6

Steak Bruschetta with Tomato and Mozzarella

Beef up your bruschetta with bold, Pre Ribeye. Make extra.
Steak Bruschetta with Tomato and Mozzarella

ACTIVE: 10 min. PASSIVE: 10 min. DIFFICULTY Easy


  • 1 Pre Ribeye steak
  • 8-10 slices French or Italian bread
  • 1 tbsp. olive oil
  • 2 garlic cloves (minced)
  • 1 tbsp. butter
  • ¼ arugula
  • 8-10 fresh basil leaves
  • 8 oz. mozzarella cheese ball (sliced)
  • 1 cup tomato, chopped
  • 8-10 slices parmesan cheese
  • 2 tsp. balsamic vinegar
  • lemon zest to taste
  • salt, pepper, and oregano to taste
  1. Slice bread diagonally into ½ inch slices and place on baking sheet. Brush the top with olive oil. Preheat oven to 450F and toast for 5-6 minutes.
  2. Rub steak with garlic, salt, pepper, and oregano. Set aside.
    Heat cast-iron skillet to high heat. When skillet gets hot, add olive oil, and butter.
  3. Add steak to skillet and cook about 4-5 minutes on each side. Set aside and let cool for about 5 minutes. Slice after cooled down.
  4. Layer baked bread with arugula, basil leaves, sliced mozzarella, chopped tomatoes, and parmesan cheese.
  5. Add slice of steak and drizzle balsamic vinegar. Top with lemon zest.
Made with Pre©

Ribeye - 10 Pack

  • 21g

  • 46%

    Less fat*
  • Ribeye - 10 Pack
  • 157mg

  • 101mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Ribeye Steak

Amount per 100g

    Nutrition is approximate, data retrieved from

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