Ingredients

• 12 ounces thinly sliced skirt steak (rubbed with Old Bay)
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• 2 tablespoons olive oil
• 2 cloves of garlic
• 1 cup minced red onion
• 1 minced red bell pepper
• 8 ounces provolone cheese
• 2 ounces Fromage Frais (available at Charleston Cheese House) – Substitute cream cheese if necessary
• 2 ounces milk
• 1 baguette

Instructions

• In a large pot, heat olive oil over medium high heat.
• Season your rubbed steak with salt and pepper.
• Add steak, onions, garlic and bell pepper to the pan. Sauté until the steak is cooked and the vegetables are soft, breaking apart meat with spatula if necessary.
• Add milk to the pan and stir in the Fromage Frais (or cream cheese) until melted.
• Add provolone cheese until melted.
• Slice baguette into crostinis and toast.
• Serve dip warm with crostinis.