Steak & stilton bruschetta

Steak & stilton bruschetta

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(6 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2

These open steak sandwiches are ready in a flash and make for a substantial and easy meal

Nutrition and extra info

Nutrition: per serving

  • kcal529
  • fat31g
  • saturates14g
  • carbs23g
  • sugars1g
  • fibre1g
  • protein42g
  • salt1.69g


  • 1 large steak, such as sirloin, rib-eye or rump



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 ciabatta bread roll, halved
  • 1 tsp Dijon mustard
  • handful watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 50g stilton



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • splash balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  1. Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.

  2. Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.

  3. Cut the steak in half, sit on top of the watercress, then crumble over the stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

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Comments, questions and tips

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Frantic Flapjack
24th Jun, 2019
I used a rib eye steak and wholegrain mustard. I also sliced the steak to serve rather than leaving it whole. I used Cashel Blue cheese which is creamier than Stilton. Husband loved it.
9th Nov, 2012
Delish! Was completely devoid of ideas for last night's supper and this fitted the bill. Like EmSmith, I also used gorgonzola and upped the quantity of cheese a bit! Served with potato wedges.
6th Dec, 2010
Wow! Wonderful punchy flavours! Did use gorgonzola instead of stilton, which was obviously somewhat more gooey. Also probably used more like 50g per person as opposed to 50g between us....but other than that I stuck to the recipe. Served these up with some of the 'New potatoes Lyonnaise' for a really tasty grown-up treat.
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