This Blue Cheese Steak Crostini, paired with my favorite hearty bowl of Loaded Potato Soup, is elegant yet simple. Toasted bread, creamy blue cheese, perfectly cooked steak and roasted tomatoes!
The holidays may be over, but we’re in the dead of winter, and the Super Bowl and Valentine’s Day are right around the corner. . . so you know what that means?
Really great reasons to make super delicious food!
We’re still crazy tired from the busy holiday season, so something easy is necessary.
It’s still FREEZING outside, so something cozy is a must.
The Super Bowl calls for hand holdable snacks and apps, because you’ll need an extra hand to fist bump your neighbor when your football team scores and Valentine’s Day calls for something elegant, because, hellllooooo impressive date night in.
Delicious. Easy. Cozy. Hand holdable. Elegant.
Blue Cheese Steak Crostini is where it’s at!
But Blue Cheese Steak Crostini is not enough for dinner, so today, we’re pairing this deeee-lish crostini with the equally deeee-lish Idahoan Premium Steakhouse Loaded Potato Soup.
The reason why I ♡ this soup is because Idahoan combines REAL Idaho® red potatoes and red potato skins with flavorful spices and rich cheeses, so I’m not kidding when I say this soup is actually SUPER tasty!!
Steak + potato soup. How’s that for winter-y perfection?
Let’s start with the Blue Cheese Steak Crostini.
There are only four parts:
- The bread. Baguette <– slice it, toast it. Done.
- The blue cheese. Get something ultra creamy, tangy, and spreadable. It works beautifully with the hearty steak and bright tomatoes.
- The steak. Sirloin marinated in a little olive oil, balsamic, garlic, salt, pepper, and rosemary, then baked to juicy p.e.r.f.e.c.t.i.o.n . . . Yes please!
- The tomatoes. These bad boys get baked right with the steak (so yes, this is practically a one pan wonder – rejoice!) after they’re tossed with some olive oil, balsamic, garlic, salt, and thyme.
Once the bread has been toasted, the blue cheese has been spread, and the steak and tomatoes have been sliced and cooked, you’re ready to pair these crostinis up with some soup!
Like I said, today, we’re using Idahoan Premium Steakhouse Loaded Potato Soup. It’s as easy as boiling some water, whisking in a packet of soup, and simmering until it’s hot and bubbly.
Blue Cheese Steak Crostini + Idahoan Premium Steakhouse Loaded Potato Soup and you’ve just made a restaurant quality meal in the comfort of your own home.
Serve it up on a cold winter’s night for an easy weeknight meal, have it to munch on while watching the big game, or prepare it on February 14th to really impress your significant other. . .
Nobody ever has to know how easy it actually was to make! 😉
What do YOU pair with your soup? Show Me the Yummy!
Blue Cheese Steak Crostini Recipe
Equipment for this recipe
- 1 (1 pound) boneless beef sirloin steak
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- 1/2 teaspoon ground pepper
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 pint cherry tomatoes halved
- 1 pint yellow tomatoes halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 baguette sliced and toasted
- 1 (8 oz) wedge soft blue cheese
- Fresh basil minced
Loaded Potato Soup
- 1 (7.1 oz) package Idahoan Premium Steakhouse Loaded Potato Soup
- Place steak in a gallon sized ziplock baggie.
- To the baggie add 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 clove garlic, 1/2 teaspoon ground pepper, 1 teaspoon salt, and 1 teaspoon dried rosemary.
- Seal the baggie and let marinate in fridge for at least 2 hours.
- Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
- Place the tomatoes on the prepared baking sheet.
- Pour the oil, balsamic, garlic, salt, and thyme onto the tomatoes and toss to combine.
- Move the tomatoes to the side and place the steak in the center of the baking sheet.
- Bake in preheated oven for 10-20 minutes, or until the steak is done to your liking (10 mins is closer to rare, 20 is more done).
- Remove from oven and let steak rest for 10 minutes before cutting the steak against the grain into thin slices.
- Spread blue cheese on top of each toasted baguette slice.
- Top with steak and tomatoes.
- Garnish with fresh basil and enjoy!
Loaded Potato Soup
- Cook according to package directions.
*Note: Nutrition information is estimated and varies based on products used.
Thanks again to Idahoan for sponsoring today’s post!