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If you’re looking for a gourmet-style appetizer that’s easy to make and always impresses, this steak and mushroom bruschetta is a must-try. Juicy steak pairs beautifully with the earthy depth of shiitake mushrooms, and it all sits on crispy toasted baguette slices. Rosemary, garlic and shallots boost the flavor, while a quick sear and sauté easily bring the whole dish together. Serve it warm or at room temperature for a crowd-pleasing bite at parties, dinners or casual get-togethers.

A slice of bread topped with cooked meat, mushrooms, and a sprig of rosemary on a wooden board—perfect for serving as delicious beef crostini with mushrooms.

Steak and mushroom bruschetta is a savory, crowd-pleasing appetizer made with seared steak, shiitake mushrooms and rosemary on crisp toasted bread.

Also try a pineapple cranberry brie crescent ring or cowboy caviar dip, maybe washed down with lemonade blackberry prosecco cocktails!

Two slices of bread topped with steak and mushrooms, garnished with rosemary on a white plate—this delicious beef crostini with mushrooms is perfect for any gathering.

Why You’ll Love It

Elegant appetizer: This bruschetta looks upscale but comes together easily.
Savory flavor: Steak, mushrooms and garlic create a rich and balanced taste.
Versatile serving: Great for gatherings, dinner parties or a special snack.
Easy to customize: Add cheese, fresh herbs or a balsamic drizzle to mix it up.

Slices of bread topped with sautéed mushrooms and herbs, arranged on a round wooden serving board—perfect for a savory Steak and Mushroom Bruschetta appetizer.

Steak and Mushroom Bruschetta Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Steak: New York strip steak is tender and flavorful, perfect for slicing.
Olive oil: Used for searing the steak and sautéing the mushrooms.
Seasonings: Salt, black pepper and dried onion bring out the steak’s natural flavor.
Salted butter: Adds richness and helps develop a golden crust on the steak.
Garlic cloves: Infused into the butter for extra depth.
Fresh herbs: Rosemary brings an aromatic touch that complements both meat and mushrooms.
Shiitake mushrooms: Earthy and meaty, they pair beautifully with steak.
Shallot: Adds a mild, sweet onion flavor to the mushroom mix.
Garlic paste: Blends smoothly into the sautéed mixture for added richness.
Baguette: Thinly sliced and toasted to hold up under the toppings.

Raw steak, baguette, butter, garlic, spices, oil, shallots, mushrooms, and herbs arranged on a wooden table—perfect ingredients for a delicious Steak and Mushroom Bruschetta.

How to Make Bruschetta with Steak and Shiitake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the steak: Let the steak come to room temperature before seasoning.
Sear the steak: Cook with olive oil, butter, garlic, and rosemary until browned on both sides.
Rest and slice: Let the steak rest, then slice it thinly against the grain.
Toast the bread: Slice the baguette and toast until crisp and golden.
Cook the mushrooms: Sauté the shiitake mixture in a skillet until softened.
Assemble the bruschetta: Top each toasted bread slice with steak and mushroom mixture.
Garnish and serve: Add rosemary or other fresh herbs before serving.

Two slices of bread topped with steak, sautéed mushrooms, and a sprig of rosemary make these delicious Steak and Mushroom Bruschetta bites on a white plate.

Substitutions and Variations

Use a different protein: Try grilled chicken or roasted portobello mushrooms for a variation.
Swap the mushrooms: Button, cremini or oyster mushrooms also work well.
Add cheese: Shaved Parmesan or goat cheese adds creaminess and tang.
Try a balsamic glaze: A drizzle adds acidity and visual appeal.
Rosemary: You can substitute thyme, parsley or another herb you prefer.

Slices of bread topped with beef, sautéed mushrooms, and rosemary, this Steak and Mushroom Bruschetta is beautifully arranged on a wooden surface.

Serving Suggestions

With other savory bites: You might like to pair your bruschetta with Cajun shrimp deviled eggs, crispy turkey tacos and antipasto skewers.
With a drink: Enjoy a coconut margarita or elderflower mojito with the bruschetta.

Slices of bread topped with steak, mushrooms, and rosemary on a wooden board surround a bowl of mushrooms—perfect Steak and Mushroom Bruschetta for any occasion.

How to Store Steak Bruschetta Crostini

Store: Leftover assembled bruschetta will keep for a couple of days in the refrigerator but they will lose their crispness within hours. The steak and mushroom mixture by itself will keep for several days in a covered container.
Freeze: I don’t recommend freezing these.

Slices of bread topped with sautéed mushrooms and tender steak, garnished with herbs, on a wooden board—a mouthwatering steak and mushroom bruschetta.

Top Tips

Don’t skip resting the steak: Resting helps the juices redistribute for maximum flavor.
Toast the bread properly: Use a baking sheet to toast evenly and avoid sogginess.
Slice thinly: Thin steak slices are easier to eat and look better on crostini.

A slice of bread topped with sautéed mushrooms and herbs, inspired by a steak crostini recipe, served on a rustic wooden surface.

Steak and Mushroom Bruschetta FAQs

Can I make this ahead of time?

You can prepare the components in advance and assemble just before serving.

What’s the best steak cut for this?

New York strip is great, but sirloin or ribeye also work well.

Can I use dried mushrooms?

Yes, rehydrate them first in warm water and pat dry before cooking.

Toasted bread topped with sliced steak, sautéed mushrooms, and a sprig of rosemary—perfect for a savory steak mushroom bruschetta bite on a rustic wooden surface.

Steak and Shiitake Mushroom Bruschetta Crostini Appetizers Recipe

5 from 7 votes

Steak and Mushroom Bruschetta

Steak and mushroom bruschetta is the kind of appetizer that looks fancy but is surprisingly easy to put together. Each bite brings savory satisfaction with minimal fuss.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12

Ingredients 

  • 1 Tablespoon olive oil
  • 2 New York strip steaks, boneless, about 2 Pounds
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon dried onion
  • 1 Tablespoon salted butter
  • 4 Cloves garlic, minced
  • 4 Sprigs rosemary, fresh
  • 1 Cup shiitake mushrooms, sliced
  • 1 shallot, minced
  • 1/2 Tablespoon garlic paste 
  • 1/2 Teaspoon sea salt 
  • 1 baguette 

Instructions 

  • Remove steak from the fridge and let come to room temp, about 45 minutes 
  • Heat a skillet over high heat on the stove. Once hot add olive oil and swirl to coat.  
  • In a small bowl or ramekin combine salt, pepper and minced onion. Season both sides of the steak with the seasoning.  
  • Preheat the oven to 400 degrees F.
  • Place steaks onto the skillet to sear. Add butter, garlic cloves and rosemary. Cook for 5 minutes Then flip, spoon butter, rosemary and garlic onto the top of the steak and cook for 5 more minutes.
  • Remove from heat and cover with foil. Let rest for 15 minutes. Check to be sure the internal temp of the steak has reached your desired doneness. Thinly slice the steak. 
  • Cut French baguette bread into ½-inch thick slices and place onto a baking sheet. Put into the oven and bake for 10 minutes to toast.
  • Meanwhile, roughly chop the shiitake mushrooms and mince the shallot. Combine in a bowl with the garlic paste, olive oil and sea salt. Heat a small skillet over medium heat and add the mushroom mixture. Sauté for 5 minutes  
  • Remove the bread from the oven and top each piece with some steak and a spoonful of the mushrooms. Garnish with fresh rosemary and serve on a platter.  

Notes

Don’t skip resting the steak: Resting helps the juices redistribute for maximum flavor.
Toast the bread properly: Use a baking sheet to toast evenly and avoid sogginess.
Slice thinly: Thin steak slices are easier to eat and look better on bruschetta.

Nutrition

Calories: 244kcal | Carbohydrates: 13g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 468mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
Like this recipe? Rate and comment below!

This steak and mushroom bruschetta recipe is one of those appetizers that makes a big impression without a lot of work. The combination of seared steak and rich mushrooms over crusty bread offers bold flavor in every bite. Whether you’re hosting a dinner party, serving canapés or just want something satisfying and savory, this easy beef crostini with mushrooms snack is a solid go-to. With a few simple ingredients and steps, you’ll have a showstopping dish everyone will love.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 7 votes (3 ratings without comment)

4 Comments

  1. 5 stars
    I made these for a little get-together and they disappeared fast! The mushrooms and steak together were rich and savory, and the toasted bread held up beautifully.