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Top Sirloin and Smoked Mozzarella Stuffed Focaccia with Pesto

112
Recipe categories:   Sirloin Steak  |  Sandwiches & Wraps
  • 2 hrs
    Marinade Time
  • 20 min
    Prep Time
  • 15 min
    Cook Time
  • 4
    Servings
Top Sirloin and Smoked Mozzarella Stuffed Focaccia
Take your sandwich to the next level with this tasty Italian sandwich, using Omaha steaks Top Sirloin Steaks marinated in basil pesto sauce. Serve steak slices in focaccia bread and spread with pesto and melted smoked mozzarella cheese. Top with fresh tomato slices for the final touch to this classy sandwich.
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Ingredients
  • 3 Omaha Steaks Top Sirloin Steaks
  • 1/4 cup prepared basil pesto sauce, divided
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick
  • 1 medium plum tomato, cut into 1/4-inch thick slices
Preparation
  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons pesto and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
  2. Heat oven to 350°F. Remove some bread from center of cut sides of loaf if very thick, creating a pocket. Spread remaining 2 tablespoons pesto evenly over cut sides of bread; top each half evenly with cheese. Place on metal baking sheet. Bake in 350°F oven 8 to 10 minutes or until heated through and cheese melts.
  3. Meanwhile heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
  4. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.

Recipe and Photo courtesy of The Beef Checkoff
Nutrition Facts
Calories470
Total Fat23g
Saturated Fat8g
Cholesterol75mg
Sodium720mg
Carbohydrates25g
Fiber2g
Protein38g
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