Recipes

Time: 35 Minutes

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.

Ingredients

  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
  • 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
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1/4 cup prepared basil pesto sauce, divided
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half - 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.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick - Regular mozzarella or provolone may be substituted for smoked cheese.
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • 1 medium plum tomato, cut into 1/4-inch thick slices
  • Quick Facts

  • 35 Minutes
  • 4 Servings
  • 466kcal Calories
  • 40g Protein
  • Cooking

    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. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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.
    11. 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.
    12. 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.
    13. 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.
    14. 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.
    15. 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.
    16. 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.
    17. 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.
    18. 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.
    19. 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.
    20. 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.
    21. 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.
    22. 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.
    23. 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.
    24. 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.
    25. 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.
    26. 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.
    27. 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.
    28. 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.
    29. 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.
    30. 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.
    31. 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.
    32. 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.
    33. 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.
    34. 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.
    35. 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.
    36. 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.
    37. 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.
    38. 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.
    39. 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.
    40. 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.
    41. 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.
    42. 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.
    43. 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.
    44. 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.
    45. 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.
    46. 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.
    47. 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.
    48. 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.
    49. 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.
    50. 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.
    51. 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.
    52. 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.
    53. 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.
    54. 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.
    55. 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.
    56. 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.
    57. 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.
    58. 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.
    59. 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.
    60. 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.
    61. 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.
    62. 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.
    63. 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.
    64. 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.
    65. 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.
    66. 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.
    67. 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.
    68. 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.
    69. 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.
    70. 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.
    71. 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.
    72. 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.
    73. 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.
    74. 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.
    75. 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.
    76. 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.
    77. 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.
    78. 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.
    79. 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.
    80. 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.
    81. 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.
    82. 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.
    83. 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.
    84. 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.
    85. 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.
    86. 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.
    87. 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.
    88. 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.
    89. 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.
    90. 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.
    91. 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.
    92. 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.
    93. 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.
    94. 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.
    95. 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.
    96. 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.
    97. 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.
    98. 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.
    99. 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.
    100. 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.
    101. 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.
    102. 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.
    103. 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.
    104. 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.
    105. 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.
    106. 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.
    107. 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.
    108. 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.
    109. 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.
    110. 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.
    111. 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.
    112. 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.
    113. 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.
    114. 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.
    115. 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.
    116. 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.
    117. 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.
    118. 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.
    119. 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.
    120. 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.
    121. 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.
    122. 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.
    123. 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.
    124. 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.
    125. 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.
    126. 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.
    127. 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.
    128. 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.
    129. 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.
    130. 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.
    131. 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.
    132. 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.
    133. 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.
    134. 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.
    135. 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.
    136. 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.
    137. 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.
    138. 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.
    139. 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.
    140. 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.
    141. 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.
    142. 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.
    143. 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.
    144. 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.
    145. 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.
    146. 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.
    147. 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.
    148. 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.
    149. 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.
    150. 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.
    151. 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.
    152. 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.
    153. 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.
    154. 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.
    155. 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.
    156. 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.
    157. 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.
    158. 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.
    159. 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.
    160. 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.
    161. 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.
    162. 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.
    163. 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.
    164. 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.
    165. 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.
    166. 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.
    167. 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.
    168. 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.
    169. 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.
    170. 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.
    171. 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.
    172. 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.
    173. 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.
    174. 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.
    175. 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.
    176. 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.
    177. 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.
    178. 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.
    179. 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.
    180. 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.
    181. 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.
    182. 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.
    183. 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.
    184. 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.
    185. 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.
    186. 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.
    187. 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.
    188. 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.
    189. 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.
    190. 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.
    191. 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.
    192. 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.
    193. 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.
    194. 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.
    195. 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.
    196. 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.
    197. 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.
    198. 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.
    199. 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.
    200. 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.
    201. 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.
    202. 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.
    203. 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.
    204. 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.
    205. 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.
    206. 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.
    207. 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.
    208. 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.
    209. 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.
    210. 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.
    211. 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.
    212. 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.
    213. 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.
    214. 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.
    215. 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.
    216. 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.
    217. 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.
    218. 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.
    219. 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.
    220. 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.
    221. 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.
    222. 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.
    223. 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.
    224. 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.
    225. 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.
    226. 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.
    227. 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.
    228. 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.
    229. 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.
    230. 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.
    231. 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.
    232. 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.
    233. 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.
    234. 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.
    235. 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.
    236. 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.
    237. 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.
    238. 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.
    239. 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.
    240. 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.
    241. 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.
    242. 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.
    243. 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.
    244. 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.
    245. 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.
    246. 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.
    247. 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.
    248. 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.
    249. 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.
    250. 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.
    251. 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.
    252. 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.
    253. 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.
    254. 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.
    255. 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.
    256. 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.
    257. 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.
    258. 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.
    259. 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.
    260. 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.
    261. 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.
    262. 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.
    263. 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.
    264. 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.
    265. 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.
    266. 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.
    267. 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.
    268. 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.
    269. 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.
    270. 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.
    271. 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.
    272. 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.
    273. 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.
    274. 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.
    275. 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.
    276. 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.
    277. 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.
    278. 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.
    279. 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.
    280. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    281. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    282. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    283. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    284. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    285. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    286. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    287. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    288. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    289. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    290. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    291. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    292. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    293. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    294. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    295. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    296. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    297. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    298. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    299. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    300. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    301. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    302. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    303. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    304. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    305. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    306. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    307. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    308. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    309. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    310. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    311. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    312. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    313. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    314. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    315. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    316. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    317. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    318. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    319. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    320. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    321. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    322. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    323. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    324. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    325. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    326. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    327. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    328. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    329. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    330. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    331. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    332. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    333. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    334. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    335. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    336. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    337. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    338. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    339. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    340. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    341. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    342. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    343. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    344. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    345. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    346. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    347. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    348. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    349. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    350. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    351. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    352. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    353. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    354. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    355. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    356. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    357. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    358. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    359. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    360. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    361. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    362. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    363. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    364. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    365. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    366. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    367. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    368. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    369. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    370. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    371. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
    372. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 466kcal 19g 80mg 32g 40g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 6g Saturated Fat; 2g Monounsaturated Fat; Carbohydrates; Fiber; 6.9mg NE Niacin; 0.4mg Vitamin B6; 1.5mcg Vitamin B12; 4.3mg Iron; 31mcg Selenium; Zinc; Choline;

    Courtesy of BeefItsWhatsForDinner.com