Beef & Smoked Mozzarella Stuffed Focaccia with Pesto

Main Ingredient: Black Canyon® Angus Boneless Beef Top Sirloin or Top Round Steak
Servings: 4



1 Pound Black Canyon® Angus 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
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


  1. Cut 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.
  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 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.
  3. 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.
  4. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.

Nutritional Information

Nutrition information per serving: 468 Calories; 20 g Total Fat (6 g Saturated Fat; 2 g Monounsaturated Fat); 68 mg Cholesterol; 506 mg Sodium; 32 g Total Carbohydrate; 1.4 g Dietary Fiber; 39 g Protein; 3.7 mg Iron; 9.5 mg Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.9 mg Zinc; 30.4 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.