Steak and cheese is a safe bet for most audiences, and making it bite-sized intensifies its irresistible nature. NY strips have a nice balance of lean and fat, but a rib eye or filet would work well too.

Yield: 20 pieces

Heat a nonstick sauté pan on medium-high, and add 1 tablespoon of oil. Add onion, and season with salt and pepper. Cook for 5 minutes. Add peppers and cook until soft, about 7–8 minutes. Add garlic and chili flakes and cook 1 minute. Remove from heat and add to a bowl.

Add 1 tablespoon of oil to pan on medium heat. Add steak, and season with salt and pepper. Cook 3–4 minutes until meat has started to brown but not cooked through. Add to bowl. Add basil, and mix well.

Preheat oven to 375˚F. Line a sheet tray with parchment paper. Top brioche slices with steak mixture and place on sheet tray. Add Gruyere slices on top of steak and place in oven. Cook until cheese has melted, about 4 minutes, and serve immediately.