Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 boneless beef top sirloin steaks, cut ¾ inch thick (about 1 pound each)
- 32 slices Italian bread (½ inch thick)
- 6 tablespoons butter, melted
- 1¼ cups drained giardiniera
- 3½ cups (two 7-Ounce packages) Sargento Bistro blends mozzarella and Asiago with roasted garlic, shredded
Directions
Place bread slices on two 15- by 10- by 1-inch jelly roll pans. Brush tops with butter.
Toast bread slices in 425°F oven 6 to 8 minutes or until golden brown. Set aside.
Place beef steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.
Carve each steak into 32 thin slices.
Season with salt and pepper as desired.
Top toast slices evenly using 1 package of cheese.
Top each toast slice with 2 steak slices and 1 teaspoon giardiniera.
Sprinkle remaining package of cheese evenly over toasts.
Place 1 jelly roll pan on rack so cheese is 2 to 3 inches from heat.
Broil 1½ to 2 minutes or until cheese is melted.
Repeat with remaining pan.
Serve immediately.
Category:World Recipes
Category:Asiago Recipes
Category:Bread Appetizer Recipes
Category:Steak Recipes
Category:Mozzarella Recipes