For the Pesto:
2 cups fresh basil leaves, reserve 8-10 leaves for garnish
1/4 cup pine nuts or almonds, toasted
1/3 cup extra-virgin olive oil
1 large garlic clove, chopped
1/4 cup freshly grated Parmesan cheese
Salt and Pepper, to taste
For the Pizzas:
1 tablespoon canola oil
1 lb. sirloin steak, cut into thin strips
1 bell pepper, any color, cut into thin slices
1 small onion, cut into thin slices
2 French bread loaves, split widthwise
6 oz. blue cheese, crumbled
Salt and Pepper, to taste
Heat oven to 425 F degrees.
For the pesto, place all ingredients in a blender or food processor. Blend until all ingredients are pureed.
For the pizzas, bring a skillet up to medium high heat. Saute the steak, pepper and onion with salt and pepper for 4-6 minutes or until steak is cook to desired doneness and vegetables has slightly softened.
Lay the French bread halves, cut side up on a baking sheet. Spread desired amount of pesto on the cut side of each bread slice. (Note: extra pesto can be refrigerated in a sealed container for 4-5 days.) Divide steak, peppers, onions and cheese on each half. Bake for 8-10 minutes or until cheese has melted and the bread is golden brown. Tear remaining basil leaves on top of loaves for garnish. Cut into slices; serve immediately.
Sponsor: Utah Beef Council
