Beef & Smoked Mozzarella Stuffed Focaccia with Pesto
- prep time:
- marinade time 30 minutes-2 hours
- total time:
- 35 minutes + marinade
Meghan Aberle
ingredients
- ~1 lb beef top sirloin steak, cut into 3/4-1" thick
- ~1/4 cup prepared basil pesto sauce, divided
- ~1 loaf (8-10oz) focaccia bread, cut horizontally in half
- ~4 oz smoked mozzarella or provolone cheese, sliced 1/8-1/4" thick
- ~1 medium plum tomato, cut into 1/4" thick slices
directions
- 1
Cut beef steak lengthwise in half, then crosswise into 1/8-1/4" thick strips. Combine 2 Tbsp pesto and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
- 2
Heat oven to 350. 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 @ 350 for 8-10 minutes 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 1-3 minutes 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.
Source: Beef It's Whats For Supper
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