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Italian Strip Steaks with Focaccia

 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
4 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • In a large skillet, cook steaks in 2 tablespoons oil over medium heat
  • for 5-6 minutes on each side or until meat reaches desired doneness
  • (for medium-rare, a thermometer should read 145°; medium,
  • 160°; well-done, 170°). Remove and keep warm.
  • In the same skillet, saute the mushrooms, shallot and onion in
  • remaining oil. Add garlic and rosemary; saute 1-2 minutes longer.
  • Stir in the red peppers, wine, salt and pepper; heat through.
  • Place focaccia on serving plates; top each with a steak and 1/2 cup

2 of 2

Italian Strip Steaks with Focaccia (continued)

Directions (continued)

  • mushroom mixture. Sprinkle with cheese and olives. Yield: 4
  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.