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Grilled Ribeye & Roasted Pepper Bruschetta with Whipped Goat Cheese


  • 4 oz. goat cheese, softened
  • 4 oz. cream cheese, softened
  • 1 red pepper
  • 1 yellow pepper
  • 2 USDA Choice Ribeye’s
  • salt & pepper for seasoning
  • 1 loaf of crunchy bread {I used an italian round, but you could also use french bread}, cut into slices
  • ½ cup of chives


  1. Heat charcoal to 400 – 450 degrees.
  2. Add whole bell peppers to the grill. Grill for 4-5 minutes per side.
  3. Remove from the grill and place in a bowl, cover with plastic wrap and let sit for 5 minutes.
    Remove the skin from the bell peppers and julienne.
  4. Season steaks with salt & pepper. Place on the grill and grill each side for 4-5 minutes. Remove from grill and let sit.{do not cut until you are about to assemble the bruschetta}
  5. Place bread slices on grill and grill for 1-2 minutes per side. Remove from grill and let sit.
  6. In a food processor add goat cheese and cream cheese. Blend until completely combined and cheese looks somewhat “whipped”. About 1-2 minutes.
  7. Assemble brushcetta, spread whipped goat cheese on grilled bread, add a few slices of the roasted pepper, add thinly sliced steak, and top with chopped chives.
  8. Serve… devour… and repeat!

Recipe Source: Joyfully Healthy Eats

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