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Ribeye Steak Served on Parmesan Shells with Sriracha and Sun-Dried Tomatoes

When you’re hosting and want finger food that’s fast to make but still wows the crowd, this recipe has you covered. Ribeye Steak Served on Parmesan Shells combines smoky BBQ flavours with a gourmet twist. Think crispy Parmesan shells, juicy steak slices, tangy sun-dried tomatoes, and a drizzle of Sriracha – all ready to dazzle your guests. It’s proof that fancy doesn’t need to mean fiddly. Perfect for parties, gatherings, or even a self-indulgent snack!

Prep Time 1 hr
Cook Time 1 hr
Rest Time 10 mins
Total Time 2 hrs 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 8
Estimated Cost: 15
Calories: Approximately 250 per bite
Best Season: Suitable throughout the year
Ingredients
    For the Parmesan Shells:
  • 350 Grams Grated Parmesan cheese (Plus 50g reserved for garnish)
    • For Assembly:
  • 2 Medium ribeye steaks (About 400-450g total)
  • Salt (To taste)
    • For the Ribeye Steak:
  • 12 Pieces 12-16 Marinated sun-dried tomatoes (Whole, not sliced)
  • Sriracha sauce (To drizzle)
  • 2 Tbsp Fresh chives (Finely chopped)
  • 2 Tbsp Fresh flat-leaf parsley (Finely chopped)
Instructions
  1. 1
    Step 1: Make the Parmesan Shells
    • Preheat your Ninja Woodfire Oven to 200°C. Line a baking tray with baking paper or a silicone mat.
    • Scoop 1 heaped tablespoon of Parmesan onto the tray, spreading into 6-7cm circles. Leave space between each circle.
    • Bake for 5-7 minutes until the cheese melts and turns golden.
    • Carefully lift the Parmesan discs with a spatula and drape them over upside-down small bowls or shot glasses to shape them into shells. Allow to cool, then remove gently.
    • Reserve 50g of Parmesan for garnish.
  2. 2
    Step 2: Prepare the Ribeye Steak
    • Let the steaks sit at room temperature for 30 minutes. Season lightly with salt.
    • Preheat the Ninja Woodfire Oven using the Gourmet Grill function. Grill the steaks on high for 2-3 minutes per side to develop a crust.
    • Switch to the smoker function, reducing the temperature to 120°C. Smoke the steaks to your desired doneness (54°C for medium-rare).
    • Let the steaks rest for at least 5 minutes before slicing.
  3. 3
    Step 3: Assemble the Bites
    • Slice the rested steak thinly. Place 1-2 slices onto each Parmesan shell.
    • Add a whole sun-dried tomato on top of the steak.
    • Drizzle with Sriracha sauce.
    • Sprinkle with chives, parsley, and the reserved Parmesan for garnish.
Keywords: ribeye steak recipe, Parmesan shells, Sriracha appetisers, gourmet steak bites, Ninja Woodfire recipes
Read it online: https://www.smokeandsear.world/BBQ-recipes/ribeye-steak-served-on-parmesan-shells-with-sriracha-and-sun-dried-tomatoes/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.