Step 1Cut 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.
Step 2Heat 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.
Step 3Meanwhile 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.
Step 4Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
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.
Filed Under:Burgers, Sandwiches & Wraps