- 4
Ingredients
- 1 pound loaf peasant bread
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh rosemary
- 1 pound onions, thinly sliced
- 1 pound sirloin steak or sirloin tips, very thinly sliced
- Salt and pepper
- 1/4 cup dry red wine
- 8 slices provolone cheese
Preparation
Step 1
Preheat oven to 375 degrees. Slice off top 1/2 inch of bread; reserve. Scoop out insides of the loaf, leaving a 1/2-inch-thick shell, and cut into cubes.
In large skillet, heat 6 tablespoons olive oil over medium heat. Stir in garlic and rosemary for 2 minutes. Place bread shell on baking sheet; brush inside with some seasoned oil. Add 3 cups bread cubes to skillet with remaining seasoned oil and toss to coat; transfer to baking sheet, surrounding bread shell. Reserve skillet. Place bread top on baking sheet cut side up. Bake until browned and toasted, 10 to 15 minutes.
Meanwhile, in reserved skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add onions and cook, stirring, until golden, 10 minutes; transfer to bowl. Add steak to skillet and cook for 4 minutes; season with salt and pepper. Add wine and cook for 2 minutes. Stir in onions.
Spoon half of the steak-onion mixture into the bread bowl; top with half of the cheese, then half of the croutons. Layer with the remaining steak-onion mixture, croutons and cheese. Bake until the cheese has melted, 3 to 5 minutes. Top with the bread lid. To serve, slice into wedges.