Steak and Havarti Sandwich With Pistachio Pepper Pesto – a delicious recipe with canola oil, sirloin steak, salt, rolls, havarti cheese, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the steak into very thin strips.
2
The easiest way to do this is to place the steak in the freezer for 15-20 minutes first so its easier to handle.
3
Heat oil in a frying pan over medium high heat.
4
When oil is hot, add steak to pan and cook while stirring frequently.
5
Salt and pepper to taste.
6
Remove steak from pan when you achieve desired doneness and keep warm.
7
Meanwhile, add all pesto ingredients, except for the olive oil, to a food processor and process until smooth.
8
Drizzle in olive oil.
9
Be sure to taste it and add salt and pepper to your liking.
10
Cut rolls in half and spread pesto inside.
11
Place a cheese slice on the top and one on the bottom.
12
Add hot steak, close buns and serve.
789
kcal
Calories
58
g
Fat
19
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 teaspoons canola oil (I use canola oil because olive oil can burn), 1 lb sirloin steak, salt and pepper, 4 French rolls or 4 hoagie rolls, and more.
Yes, Steak and Havarti Sandwich With Pistachio Pepper Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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