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Beef & Smoked Mozzarella Stuffed Focaccia with Pesto

Looking for a savory sandwich stack? Try this steak and smoked mozzarella sandwich with tomatoes and pesto in between crispy focaccia bread.

Beef & Smoked Mozzarella Stuffed Focaccia with Pesto

Cook Time: 35 Minutes

Servings: 4

Ingredients: 5

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Ingredients

Preparation

  1. Step 1

    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.

  2. Step 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. Step 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. Step 4

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

Nutrition Information

468 Calories

0 %*

6g SAT FAT

0 %DV**

39g PROTEIN

0 %DV

3.7 mg IRON

0 %DV

4.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using beef top sirloin steak:: 468 Calories; 180 Calories from fat; 20g 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 NE 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.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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