How to cook
Mix the olive oil in a pan with the finely chopped basil and crushed garlic. Bake the steaks that you've cut into a 2″ (5 cm) thick pieces, flipping them over only once. Cut the baguette in half lengthwise. Distribute the basil mixture evenly over the baguette halves.
Spread the remaining mixture over the tomatoes, which you've cut in 6 pieces. Five minutes before the steaks are ready, put the bread and tomatoes with the olive oil-coated sides facing down to bake for about 2-3 minutes, then flip them and sprinkle with grated cheese.
Continue to bake until the bread becomes golden brown and the tomatoes warm. Cut the baked baguette in half diagonally. Put tomatoes on top of the steaks and serve.