Beef and Cheese Touchdown Toasts

2 boneless beef top sirloin steaks, cut 3/4 inch thick (about 1 pound each)
32 slices Italian bread (1/2 inch thick)
6 tablespoons butter, melted
1-1/4 cups drained giardiniera
3-1/2 cups (two 7-ounce packages)
Sargento Bistro Blends Mozzarella & Asiago with Roasted Garlic Shredded Cheese
Place bread slices on two 15- by 10- by 1-inch jelly roll pans. Brush tops with butter. Toast bread slices in 425°F oven 6 to 8 minutes or until golden brown. Set aside. Place beef steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once. Carve each steak into 32 thin slices. Season with salt and pepper as desired. Top toast slices evenly using 1 package of cheese. Top each toast slice with 2 steak slices and 1 teaspoon giardiniera. Sprinkle remaining package of cheese evenly over toasts. Place 1 jelly roll pan on rack so cheese is 2 to 3 inches from heat. Broil 1-1/2 to 2 minutes or until cheese is melted. Repeat with remaining pan. Serve immediately.
Serves: Makes 32 appetizers

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