Beef and Smoked Mozzarella
Stuffed Focaccia with Pesto

Beef and Smoked Mozzarella Stuffed Focaccia

Cook's Tips

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.

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 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 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.

Total: 30 to 35 min | Yield: 4 servings

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

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.

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

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