Easy Steak Crostini with Horseradish Sauce

Steak Crostini with Horseradish Sauce is the show-stopping appetizer your party spread has been missing! Tender, juicy ribeye slices are served on top of crostini and finished with a creamy, cheesy horseradish sauce. These bite-sized snacks are easy to prep ahead and assemble at the last minute, making them perfect for game days or any holiday celebrations!

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Steak and cream sauce on top of crostini on a white plate

Why This Recipe Works

Featuring tender bites of ribeye steak, fresh chives, creamy horseradish sauce, and Boursin cheese, these steak crostini are the ultimate party starter! Whether it’s New Year’s Eve, a holiday feast, or just a Tuesday when you’re feeling fancy, this two-bite app is guaranteed to impress.

The best part? You can prep every component ahead of time. Cook my famous oven-baked ribeye steak, slice it, and keep it in the fridge. When it’s time to party, place it on the crunchy crostini and finish everything off with a creamy, tangy dollop of Boursin horseradish sauce.

I love to drizzle mine with balsamic reduction and fresh herbs (like chives or green onions). Whatever you do, just don’t forget pair your crostini with a glass of red wine, beer, or a prosecco cocktail to start your celebrations off on the right foot!

White plate with crostini topped with steak. Individual plates holding sliced steak, horseradish sauce, and green onion on the side.

Ingredients

Ribeye Steak: When shopping for ribeye, look for a thick cut (about 1-1 ½ inches) and white veins of fat weaving throughout the meat. The more marbling, the more tender the steak will be. Avoid cuts with large pieces of outside fat or gristle running through them. When all else fails, talk to your butcher! They’re the experts and can recommend the perfect cut.
Boursin: This creamy spread adds a luscious layer of flavor and pairs beautifully with ribeye steak. I love the garlic and herb flavor here, but you can use your favorite option!
Creamed Horseradish: Adds a bold, tangy kick that cuts through the richness of the steak and cheese.
Balsamic Glaze: Drizzle this sweet and tangy reduction over the top for a burst of acidity that balances the rich ingredients. Store-bought glaze works well, but homemade is always an option!
Crostini: The crunchy base that holds all the toppings together! You can make your own by toasting sliced baguette with olive oil or use store-bought for convenience.
Olive Oil: Used to brush on the crostini before toasting, adding a golden, crispy finish. Opt for a high-quality extra-virgin olive oil for the best results.
Chives: Finely chopped chives provide a fresh, oniony finish and pop of color.

Sliced baguette and cheese on a wood board. Individual white bowls on the side holding cooked steak, salt, and green onion.

Instructions

Make the Crostini: Pour olive oil into a shallow dish and place the baguette slices on a baking sheet. Brush each side with oil. Broil the bread until golden brown.
Cook the Steak: Pat the steak dry and season it with sea salt on both sides. Place it in a hot pan with oil and press down to ensure it’s cooked evenly. Flip to cook the other side, then repeat the process one more time.
Let it Rest: Once it’s done cooking, transfer the ribeye to a cutting board, tent it with foil, and leave it for 5-10 minutes before slicing.
Prepare the Horseradish Sauce: Add the cheese, horseradish, and water to a saucepan over medium-low heat and stir until the cheese melts.
Assemble the Crostini: Add the toasted baguette slices to a serving platter and place a piece of steak on each one. Top with a spoonful of cheese sauce, a drizzle of balsamic glaze, and chives. Serve your ribeye steak crostini with a bottle of wine, and enjoy!

Toasted baguette slices on a baking sheet

Cheese and water with a spoon in a white pot

Substitutions & Variations

Ribeye Steak: You can swap ribeye for NY strip, tenderloin, or even flank steak if you prefer a leaner option. For a quick and easy option, use leftover roast beef slices.
Boursin: For a different flavor profile, use herbed cream cheese, goat cheese, or blue cheese. You can also try other Boursin flavors like shallot and chive or black pepper.
Creamed Horseradish: Swap with Dijon mustard for a milder tang or spicy mayo for a creamy heat. If you prefer a DIY option, use freshly grated horseradish and sour cream.
Balsamic Glaze: For a sweeter flavor, feel free to replace the balsamic glaze with a drizzle of honey, fig jam, or pomegranate molasses.
Crostini: Crackers, pita chips, and toasted ciabatta slices are all great options as well. For a gluten-free option, use gluten-free bread or rice crackers.
Olive Oil: For a richer flavor, swap olive oil with melted butter. Or, use garlic or herb-infused olive oil for an extra flavor boost.
Chives: Instead of chives, try green onions, microgreens, arugula, or fresh parsley.

Storing & Reheating

Keep your ribeye steak crostini fresh and flavorful with these simple storage tips:

Fridge: You can keep the assembled crostini in an airtight container for up to 1 day, but I recommend storing the components separately to maintain the best texture.
Freezer: The cooked steak can be frozen in an airtight container for up to 3 months.
Reheating: Gently heat your steak slices in a skillet or microwave. Toast the crostini separately in an oven at 350 degrees Fahrenheit for 5 minutes to crisp them up.

White plate with crostini topped with sliced steak, white cheese sauce, and balsamic

Expert Tips

Warm the Steak: Let your raw steak sit uncovered at room temperature for at least an hour before cooking. This ensures even cooking and prevents the steak from seizing up when it hits the heat.
Use a Meat Thermometer: To achieve your desired level of doneness, use a thermometer. For a medium-rare steak, aim for an internal temperature of 130 degrees Fahrenheit.
Let the Steak Rest: Always let your cooked steak rest for at least 5-10 minutes before slicing. This redistributes the juices, keeping the meat tender and juicy.
Horseradish Sauce Alternative: If horseradish isn’t for you, replace it with garlic aioli or leave it out of the sauce to make a simple and creamy Boursin spread.

Woman's hand holding a crostini topped with sliced steak, white cheese sauce, and balsamic

FAQs

Can this be made ahead of time?

Yes! Let the bread cool after it comes out of the oven and store it in a sealed container or bag on the countertop for up to 5 days. The horseradish sauce can be made 1 or 2 days ahead (keep it in a sealed jar or container in the fridge). Lastly, the steak can be cooked, sliced, and kept in the fridge for up to a day ahead of time.

What is ribeye steak?

Ribeye steak is a boneless cut of meat from the rib section of the cow. Like prime rib roast, it’s a primal cut of beef. Its high-fat content gives it an intense, bold beef flavor with a tender, moist bite.

Do I need ribeye steak for this recipe?

Ribeye provides a delicious, fatty flavor that melts in your mouth. It pairs perfectly with the Boursin and horseradish sauce. A New York strip is the best alternative if you can’t find ribeye.

If you enjoyed this steak crostini recipe, be sure to try some more easy appetizers like these:

If you try these Steak Crostini with Horseradish Sauce, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!