Bistro Steak Melt

Cook time: 5 mins.
Yield: 24 servings
Reorder No.DescriptionAmount
241361Sienna Bakery Bianca Bread4 each
432040Liquid Pan & Grill Oil1 1/2 oz.
694450Beef Minute Medallions6 lbs.
198161Carrots, shredded1 1/2 lbs.
532312Cucumbers24 oz.
291510Asiago Cheese, sliced48 slices
 Grilled Onions1 1/2 oz.
162510Basil, fresh1 1/2 oz.
431541Bistro Sauce1 1/2 lbs.

Preparation Instructions

Slice off a small amount of the rounded edge of the bread, so the inside of the bread is just exposed. Slice the bread in half lengthwise. Slice each half into three equal size pieces. Slice each 1/6 piece in half widthwise, keeping the matching halves together. Place in a storage container until needed.

Place a piece of bianca bread on a metal baking pan. Place in a 350F oven. Cook just until the top of the bread is golden brown and the inside is warmed and moist.

Place 1 tbsp. of oil in a heated saute pan. Place 4 oz. of sliced steak in the pan and saute. Brown on all sides until just cooked through. Remove the steak from the pan. Add 1 oz. of carrots. Saute until just cooked through. Season to taste with salt and pepper.

Spread 1 tbsp. of bistro sauce on the bottom half of the bread. Place 1/2 oz. of cucumbers on top of the sauce. Place the steak on top of the cucumbers. Place 1 slice of cheese on top of the steak. Place under a heated salamander or broiler to melt the cheese.

Place 1/2 oz. of warmed onions, the cooked carrots and 1/2 oz. of cucumber slices on top of the cheese. Place 3-4 of basil leaves on top of the cucumbers. Spread 1 tbsp. of bistro sauce on the inside of the top half of the bread. Place on a warmed serving plate.