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Beef & Smoked Mozzarella Stuffed Focaccia with Pesto
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Marinade time: 30 minutes to 2 hours
Total recipe time: 30 to 35 minutes
Makes 4 servings
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Ingredients
- 1 pound boneless beef Top Sirloin or Top Round steak, cut 3/4 to 1 inch thick or Flank steak
- 1/4 cup prepared basil pesto sauce, divided
- 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half
 *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.
- 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick *Regular mozzarella or provolone may be substituted for smoked cheese.
- 1 medium plum tomato, cut into 1/4-inch thick slices
Instructions
- 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.
Nutritional Information Per Serving
Nutrition information per serving, using Top Sirloin steak: 468 calories; 20 g fat (6 g saturated fat; 2 g monounsaturated fat); 68 mg cholesterol; 506 mg sodium; 32 g carbohydrate; 1.4 g fiber; 39 g protein; 9.5 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 3.7 mg iron; 30.4 mcg selenium; 4.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using Flank steak: 468 calories; 21 g fat (7 g saturated fat; 2 g monounsaturated fat); 60 mg cholesterol; 500 mg sodium; 32 g carbohydrate; 1.4 g fiber; 39 g protein; 8.9 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron; 27.1 mcg selenium; 4.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using Top Round steak: 466 calories; 19 g fat (6 g saturated fat; 2 g monounsaturated fat); 80 mg cholesterol; 487 mg sodium; 32 g carbohydrate; 1.4 g fiber; 40 g protein; 6.9 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 4.3 mg iron; 31 mcg selenium; 4.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Cook's Notes
Reviews
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Reviewed by AMColeman on 3/19/09
My husband is the pickiest eater in the house and he loved these. He even asked how many he was allowed to have. A real hit here - all around.
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