When you’re craving a wonderfully authentic Italian sandwich, there’s no other food that can satisfy that unique hunger. And now you can skip the trip to the deli or your local Italian restaurant and whip one up right at home! Take a glorious bite into bold and beefy top sirloin steak strips, marinated in bright, herbaceous, salty, and rich pesto, topped with dense, sweet, and tangy plum tomatoes, and sandwiched between two nutty and salty slices of focaccia bread that’s been slathered with even more pesto and baked to crispy perfection with your choice of creamy and floral mozzarella or fresh and mild provolone. One bite is all it will take for you to exclaim “Mamma mia!”
Why We Love This Top Sirloin Recipe
While the importance of bread, cheese, and toppings cannot be understated when it comes to crafting a mouthwatering Italian sandwich, you’re only going to experience true perfection if you make yours with the perfect steak: Omaha Steaks Butcher’s Cut Top Sirloins. Aged at least 30 days for maximum tenderness and flavor and carved thick and tall by our master butchers, this bold, beefy steak delivers a steakhouse-style experience you have to taste to believe.
Before You Start
- Thaw your thick and tall Omaha Steaks Butcher’s Cut Top Sirloins overnight in the refrigerator or via our quick-thaw method.
Chef’s Tip: Allot time to marinate your steak in pesto for up to two hours before preparing this recipe to ensure a maximum infusion of flavor.
Tools You Will Need Before You Start
- 1 Medium Bowl
- Baking Sheet
- 1 Large Nonstick Skillet
- Slotted Spoon
Omaha Steaks Products Featured in This Recipe
Top Sirloin and Smoked Mozzarella Stuffed-Focaccia with Pesto
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.
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