Beef and Smoked Mozzarella Stuffed Focaccia with Pesto
Recipe courtesy of The Beef Checkoff.
1 pound beef top sirloin, top round steak or flank steak, cut 3/4 to 1-inch thick
1/4 cup prepared basil pesto sauce - divided use
1 (8 to 10-ounce) loaf 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
- 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
- Preheat oven to 350°F (175°C).
- 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 (175°C) 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.
Makes 4 servings.
- Other crusty bread loaves of similar weight, such as Italian or French bread, may be substituted for focaccia. Cut loaf horizontally in half and proceed as directed above.
- Regular mozzarella or provolone may be substituted for smoked cheese.
Nutritional Information Per Serving (1/4 of recipe using beef top sirloin steak): Calories: 468; Total Fat: 20g; Saturated Fat: 6g; Cholesterol: 68mg; Total Carbs: 32g; Fiber: 1g; Protein: 39g; Sodium: 506mg.
Recipe and photograph courtesy of The Beef Checkoff.