Sandwich and Wrap Recipes

Beef and Smoked Mozzarella
Stuffed Focaccia with Pesto

Beef and Smoked Mozzarella Stuffed Focaccia

Total: 30 to 35 min | Yield: 4 servings

Ingredients

  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1/4 cup prepared basil pesto sauce, divided
  • 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

Instructions

  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4 inch thick strips.
  2. Combine 2 tablespoons pesto and beef in medium bowl.
  3. Cover and marinate in refrigerator 30 minutes to 2 hours.
  4. Heat oven to 350 degrees F.
  5. Remove some bread from center of cut sides of loaf if very thick, creating a pocket.
  6. Spread remaining 2 tablespoons pesto evenly over cut sides of bread; top each half evenly with cheese.
  7. Place on metal baking sheet.
  8. Bake at 350 degrees F for 8 to 10 minutes or until heated through and cheese melts.
  9. Meanwhile heat large nonstick skillet over medium-high heat until hot.
  10. Add 1/2 of beef; stir-fry for 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.)
  11. Remove from skillet.
  12. Repeat with remaining beef.
  13. Using slotted spoon, place beef over bottom half of bread; top with tomatoes.
  14. Close sandwich, pressing together slightly. Cut into 4 wedges.

Notes

* 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.

Nutrition

Per serving, using Top Sirloin Steak: 468 calories; 20g fat (6g saturated fat; 2g monounsaturated fat); 68mg cholesterol; 506mg sodium; 32g carbohydrate; 1.4g fiber; 39g protein; 9.5mg niacin; 0.6mg vitamin B6; 1.4mcg vitamin B12; 3.7mg iron; 30.4mcg selenium; 4.9mg zinc

Per serving, using Flank Steak: 468 calories; 21g fat (7g saturated fat; 2g monounsaturated fat); 60mg cholesterol; 500mg sodium; 32g carbohydrate; 1.4g fiber; 39g protein; 8.9mg niacin; 0.5mg vitamin B6; 1.4mcg vitamin B12; 3.5mg iron; 27.1mcg selenium; 4.4mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Per serving, using Top Round Steak: 466 calories; 19g fat (6g saturated fat; 2g monounsaturated fat); 80mg cholesterol; 487mg sodium; 32g carbohydrate; 1.4g fiber; 40g protein; 6.9mg niacin; 0.4mg vitamin B6; 1.5mcg vitamin B12; 4.3mg iron; 31mcg selenium; 4.7mg zinc

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association



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