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Ribeye Pizziola Panini

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Cooking & Prep Time

Servings

30 min

Prep Time

30 min

Cook Time

Recipe Ingredients

6oz of shredded Kansas City Boneless Ribeye Steak
2 pieces Italian white bread
2oz of fire roasted pizza sauce
2oz smoked mozzarella cheese
fire roasted pizza sauce -( this is the generic recipe I use from food.com)

2 garlic cloves, minced

1 small onion, chopped

2 tablespoons olive oil

1 (14 ounce) can fire roasted diced tomatoes

1lb Italian sausage, removed from casings

1 (8 ounce) can tomato sauce

1 (8 ounce) can water

salt and pepper

2 tablespoons fresh basil, chopped

Cooking Instructions

Directions for the Sauce Sauté garlic and onion lightly in olive oil. Remove from pan and place in blender with tomatoes; blend and set aside. In same pan as onion mixture was cooked, crumble and sauté Italian sausage until browned. Add tomato mixture and 8oz can of sauce and water to pan. Salt and pepper to taste and add chopped basil. Simmer for 30 minutes; add to pasta and enjoy! Directions for the Steak Cook the shredded steak until well done, season with salt and pepper. Assembly Process You want to butter the outside of the bread ladle sauce on to bread and then place 1 oz. of cheese and steak on the bread, just like making a pizza, then put top piece on. Turn the Panini maker on high heat and then place the sandwich on to it. Pull down top of maker and let it cook until cheese melts and gets golden brown, when done take out and cut diagonal and serve piping hot with some sauce on the side if you like.