Italian Strip Steaks with Focaccia
This easy entree lets the host enjoy entertaining. The dish comes together quickly and makes a beautiful presentation. Fans of Italian food will be impressed. —Patricia Harmon, Baden, Pennsylvania
Ingredients
- 4 boneless beef top loin steaks (8 ounces each)
- 3 tablespoons olive oil, divided
- 1/2 pound sliced baby portobello mushrooms
- 1 shallot, finely chopped
- 3 tablespoons chopped red onion
- 2 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 1/2 cup roasted sweet red peppers, cut into strips
- 1/4 cup dry red wine or beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 focaccia bread (12 ounces), cut into quarters
- 2/3 cup shredded Asiago cheese
- 1/4 cup sliced pimiento-stuffed olives
Text Ingredients 
