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United States, Camping · Campfire Garlic Butter Steak Bites

Steak Bite Cheese Melt Toasts

Garlic-butter baguette toasts piled with small seared steak bites and tomato, then covered in the skillet until the cheese melts: a one-bite camp toast.

ServingsServes 2
Total cooking time22 min
DifficultyEasy
About servingsKeep raw meat in the cooler at 4 °C or below, and use separate boards and plates for raw and cooked food. Never use a camp stove inside a tent.

Method

  1. Set the camp stove on level ground away from the tent and put up a windscreen. Pat the steak dry, cut it into small 1.5 cm cubes on a raw-meat board and season with the salt and pepper. Mash the minced garlic into the soft butter to make garlic butter, and dice the tomato into 1 cm pieces. Wash your hands right after handling raw meat.

    Add in this stepSirloin steak, cut into 1.5 cm cubes 240 gSalt ½ tspBlack pepper ¼ tspButter, softened 25 gGarlic cloves, finely minced 2Tomato, cut into 1 cm dice 1

  2. Set a 25 to 30 cm cast-iron skillet over medium heat. Spread garlic butter on one side of each baguette slice and toast them butter side down for , until golden and crisp. For this amount, toast in 2 batch(es); move the toasts to a plate.

    Add in this stepBaguette slices, 1.5 cm thick 8

    medium heat

  3. Turn the skillet up to high heat, add the oil and, when it smokes lightly, add the steak in a single layer. Leave it untouched for the first minute, then turn and cook for in total. Once brown outside and just pink inside, move it to a clean bowl.

    Add in this stepVegetable oil 1 tbsp

    high heat

  4. Turn the heat down to low heat and wipe out excess fat with a paper towel. Put back as many toasts as fit and top each with steak, tomato and then cheese. Cover with a lid or foil and leave for to melt the cheese. Repeat with the remaining toasts.

    Add in this stepMonterey Jack cheese, shredded 80 g

    low heat

  5. Sprinkle with parsley, add a few drops of hot sauce if you like and eat while hot. Always hold the cast-iron handle with a glove or a thick cloth.

    Add in this stepParsley, chopped 2 tbspHot sauce (optional) to taste

Cook's tip

Cutting the steak small helps it sit on the bread and makes each toast one easy bite. Cheddar or mozzarella work instead of Monterey Jack. No lid? A large sheet of foil traps the heat and melts the cheese quickly.

Cooking it at camp

At home, toast the bread and sear the steak in a frying pan the same way, then top the toasts and bake them at 200 °C in the oven or an air fryer for 3 to 4 minutes to melt the cheese. That way you can make a big batch at once.