Shaved Sirloin Focaccia Sandwich

This focaccia sandwich is the kind of thing worth planning ahead for. Homemade focaccia — golden, dimpled, and crisp at the edges — is loaded with thinly shaved Pre Petite Sirloin, sharp provolone, ripe tomato, shaved red onion, and peppery arugula, all tied together with an Italian dressing mayo. The steak is cooked low and slow via sous vide for a perfectly even, tender slice every time, though a skillet or grill works just as well. Scale it up as a showstopper sandwich for four or slice it into pieces for a crowd.

Total Time: 30 minutes

Servings: 6–10

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Focaccia Sandwich Ingredients

Focaccia Dough

• 360 grams bread flour

• 2 teaspoons kosher salt

• 1 teaspoon granulated sugar

• 2 teaspoons instant yeast

• 1 teaspoon Italian seasoning

• 1¼ cups warm water (90–110º F)

• 2 tablespoons extra virgin olive oil

Focaccia Pan and Topping

• 2 tablespoons extra virgin olive oil, divided

• 2 tablespoons sweet onion, shaved

• 2 tablespoons canned tomatoes, strained and torn into small pieces

• Flaky sea salt

Sandwich

• 2 10-ounce packages Pre Petite Sirloin

• 1 teaspoon kosher salt

• 1 teaspoon olive oil

• ½ cup mayonnaise

• ¼ cup Italian dressing

• ½ cup shelled pistachios

• ¼ cup fresh basil, stemmed and chopped

•  4 to 6 slices sharp provolone cheese

• 1 large tomato, sliced

• ½ cup red onion, shaved very thin

•   2 cups arugula

Instructions:

Focaccia

1.     Place flour, salt, sugar, yeast, and Italian seasoning in a large bowl that will allow the dough to triple in size — a 3-quart bowl works well.

2.     Add warm water and olive oil and mix with hands until thoroughly combined with no dry patches. Cover and set aside for 15 minutes.

3.     With wet hands, lift the dough, pressing the outsides toward the center for about 10 turns, then flip so the smooth side faces up. Cover and rest 15 minutes. Repeat 3 more times (4 flips total), wetting hands before each flip. (Why: this folding method builds structure without kneading, developing gluten gradually for an open, airy crumb.)

4.     After the 4th flip, cover and let rise for 1 hour in a warm spot (70–75º F).

5.     At this point the covered bowl can be transferred to the refrigerator to rest overnight, or proceed directly to the next step.

6.     Oil a 9x9-inch baking pan generously with olive oil, including the sides. (For a slightly thinner focaccia, use a 10x12-inch pan.) Gently tilt the bowl and flip the dough into the pan, then flip again so all sides are coated in oil. Handle the dough minimally. Tilt the pan to distribute the dough — it will not fill the pan at this stage.

7.     Cover pan with a baking sheet or clean dish towel and let rise again for 1 hour. The dough should fill the pan.

8.     Preheat oven to 475º F. Place racks in the lower and upper thirds of the oven.

9.     Coat fingers in olive oil and dimple the dough about 1½ inches apart across the surface.

10.  Drizzle remaining olive oil over the dough — it will pool in the dimples. Scatter shaved onion and torn tomatoes over the top and finish with a generous sprinkle of flaky sea salt.

11.  Bake on the lower rack for 15 to 18 minutes, until brown at the highest points and golden in the dimples. If needed, move to the upper rack and broil for 1 to 2 minutes to finish, watching carefully.

12.  Using a flexible spatula, lift focaccia from the pan and transfer to a wire rack.

13.  Turn off the oven and slide focaccia directly onto the lower rack for 5 to 7 minutes, until the sides are golden brown and crispy. Transfer to a wire rack and cool completely before assembling.

Steak

14.  Heat a sous vide circulator to 130º F. Place steaks, salt, and olive oil in a zip-lock or vacuum-seal bag. Submerge in the circulator and cook for 1 hour. (Why: sous vide holds a precise temperature throughout, producing edge-to-edge even doneness ideal for thin slicing.)

15.  Remove steaks from bag and blot dry with paper towel. Set aside to cool completely. For easier slicing, place cooled steaks in the freezer for 20 to 30 minutes before cutting.

16.  Using a very sharp knife or meat slicer, slice the focaccia sandwich steak as thin as possible.

Assembly

17.  Mix mayonnaise and Italian dressing in a small bowl and set aside.

18.  Place pistachios and basil in the bowl of a mini prep food processor. Pulse until crumbled.

19.  Cut focaccia in half horizontally so the top and bottom are separate pieces.

20.  Spread dressing mixture in a thin, even layer on the cut side of both pieces.

21.  Sprinkle the pistachio basil mixture over the bottom layer of the bread.

22.  Layer cheese slices in a single layer on the bottom piece, followed by tomato, then red onion, then the shaved steak. Top with an even layer of arugula.

23.  Place the top piece of focaccia over the filling. Wrap the sandwich tightly in parchment or wax paper.

24.  Using a serrated knife, slice into quarters for entrée portions, if serving for appetizer or snack-size portions remove paper and slice into smaller pieces.