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Top Sirloin and Smoked Mozzarella Stuffed Focaccia with Pesto

Recipe Categories: All Recipes | Sirloin Steak | Sandwiches & Wraps

2 hrs
Marinade Time

Prep time: 20 min

Cook time: 15 min

Serves: 4

Nutrition Info

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Top Sirloin and Smoked Mozzarella Stuffed Focaccia with Pesto

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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Butcher's Cut Top Sirloins

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4 (8 oz.) steaks

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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

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.
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.
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.
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