Top Sirloin and Smoked Mozzarella Stuffed-Focaccia with Pesto
Take your sandwich to the next level with this pesto-marinated top sirloin steak and smoked mozzarella served on Focaccia bread.
Servings: 4 servings
Ingredients
- 4 5 oz. Omaha Steaks Butcher's Cut Top Sirloin Steaks thawed
- 1/4 cup prepared basil pesto sauce, divided
- 1 8-10 oz. loaf focaccia bread, cut in half horizontally
- 4 oz. smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick
- 1 medium plum tomato, cut into 1/4-inch thick slices
Instructions
- Cut beef steak in half lengthwise, then crosswise into 1/8- to 1/4-inch thick strips. Combine 2 tablespoons pesto and steak strips in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat oven to 350 degrees Fahrenheit. 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 and bake 8 to 10 minutes or until heated through and cheese melts.
- Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add half of beef and stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink, careful not to overcook. Remove from skillet and repeat with remaining beef.
- Assembly: Using slotted spoon, place beef over bottom half of bread, top with tomatoes, then cover with top slice of bread, pressing together slightly. Cut into 4 wedges.