Beef & Smoked Mozzarella Stuffed Focaccia with Pesto
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 15 Min.
Cook Time: 12 Min.
Marinate: 30 Min.
Prep Time: 15 Min.
Cook Time: 12 Min.
Marinate: 30 Min.
What you need:
* 1 lb. beef top sirloin or top round steak, cut 3/4 to 1-in. thick, or flank steak
* 1/4 c. prepared basil pesto sauce, divided
* 1 loaf (8 to 10 oz.) focaccia bread, cut horizontally in half
* 4 oz. smoked mozzarella or provolone cheese, sliced 1/8 to 1/4-in. thick
* 1 medium plum tomato, cut into 1/4-in. thick slices
* 1/4 c. prepared basil pesto sauce, divided
* 1 loaf (8 to 10 oz.) focaccia bread, cut horizontally in half
* 4 oz. smoked mozzarella or provolone cheese, sliced 1/8 to 1/4-in. thick
* 1 medium plum tomato, cut into 1/4-in. thick slices
What to do:
1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-in. thick strips. Combine 2 Tbsp. pesto and beef in medium bowl. Cover and marinate in refrigerator 30 min. to 2 hrs.
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 Tbsp. 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 min. 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 min. 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.
Cook's Tip: 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.
* Cook's Tip: Regular mozzarella or provolone may be substituted for smoked cheese.
* Nutrition information per serving using beef top sirloin steak.
* Recipe Courtesy of The Beef Checkoff
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 Tbsp. 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 min. 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 min. 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.
Cook's Tip: 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.
* Cook's Tip: Regular mozzarella or provolone may be substituted for smoked cheese.
* Nutrition information per serving using beef top sirloin steak.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 468; Total Fat: 20g; Saturated Fat: 6g; Cholesterol: 68mg; Total Carbs: 32g; Fiber: 1g; Protein: 39g; Sodium: 506mg;