Mediterranean Steak and Shrimp Stuffed Bread

Mediterranean Steak and Shrimp Stuffed Bread

This Mediterranean Steak and Shrimp Stuffed Bread is a bold and satisfying dish that’s perfect for parties, family dinners, or weekend indulgence. Tender slices of seasoned steak and juicy shrimp are nestled into a hollowed-out crusty bread loaf, then layered with Mediterranean flavors like garlic, herbs, feta cheese, sun-dried tomatoes, and olives. Toasted to perfection, the bread becomes crispy on the outside and rich, savory, and cheesy on the inside—like a Mediterranean surf-and-turf sandwich loaf.

Perfect for game day, casual gatherings, or a fun twist on dinner, this stuffed bread is a show-stopping centerpiece that’s surprisingly easy to make.

Total Time:

Prep Time: 20 minutes

Cook Time: 20–25 minutes

Total Time: 40–45 minutes

Ingredients:

For the Bread:

1 large crusty baguette or Italian bread loaf (about 12–14 inches long)

2 tbsp olive oil

2 cloves garlic, minced

For the Steak and Shrimp Filling:

200 g (7 oz) steak (such as sirloin or flank), thinly sliced

150 g (5 oz) shrimp, peeled and deveined

1 tbsp olive oil

1 tsp smoked paprika

1 tsp dried oregano

½ tsp ground cumin

½ tsp salt

¼ tsp black pepper

1 tbsp lemon juice

Mediterranean Filling Ingredients:

½ cup feta cheese, crumbled

¼ cup sun-dried tomatoes, chopped

¼ cup kalamata olives, sliced

½ cup mozzarella cheese, shredded (for meltiness)

2 tbsp fresh parsley, chopped

1 tbsp fresh basil (or ½ tsp dried basil)

1 tbsp capers (optional, for extra tang)

Optional Garnishes:

Additional feta cheese

Extra parsley or basil

A drizzle of balsamic glaze

Instructions:

Prepare the Bread:

Preheat your oven to 375°F (190°C).

Slice off the top of the bread loaf and hollow out the inside, leaving about a ½-inch thick shell. Save the bread pieces for another use (like croutons).

Mix olive oil and minced garlic, then brush the inside of the hollowed bread with the mixture.

Cook the Steak and Shrimp:

Heat 1 tbsp olive oil in a skillet over medium-high heat.

Season the steak slices with smoked paprika, oregano, cumin, salt, pepper, and lemon juice.

Sear the steak for about 2 minutes per side until just cooked through. Remove from skillet.

In the same skillet, cook the shrimp for 1–2 minutes per side until pink and opaque. Remove from heat.

Assemble the Stuffed Bread:

In a bowl, combine the steak, shrimp, feta, sun-dried tomatoes, olives, mozzarella, parsley, basil, and capers (if using). Toss gently to mix.

Stuff the mixture into the hollowed-out bread loaf, pressing it down so it’s fully packed.

Bake:

Place the stuffed bread on a baking sheet.

Bake for 15–18 minutes, or until the cheese is melted and the bread is golden and crispy.

Slice & Serve:

Let the stuffed bread cool for 3–5 minutes before slicing into thick pieces.

Garnish with extra feta, herbs, or a drizzle of balsamic glaze if desired.

Serve warm.

Serving Suggestions:

Pair with a Greek salad, tzatziki, or a lemony couscous side dish.

Serve as a party appetizer, main course, or shareable platter.

Tips

Choose the Right Bread: Use a sturdy, crusty loaf like ciabatta, baguette, or Italian bread so it holds up well when stuffed and baked.

Don’t Overcook the Steak and Shrimp: Since the filling will bake again in the oven, cook the meat just until done to avoid dryness.

Press the Filling Firmly: Use a spoon to press the filling into the loaf to prevent gaps.

Wrap for Less Mess: For cleaner slicing, wrap the loaf in foil before baking and unwrap it for the last few minutes to crisp the crust.

Variations:

Seafood Only: Make it a Mediterranean shrimp-stuffed bread by omitting the steak.

Beef Only: Use only steak for a meatier, surf-free version.

Cheese Options: Swap feta for goat cheese, ricotta salata, or shredded kasseri.

Add Veggies: Include spinach, roasted red peppers, caramelized onions, or grilled zucchini for extra texture and flavor.

Spicy Kick: Add harissa paste, chili flakes, or pickled pepperoncini for heat.

Make it Mini: Use small rolls or baguette sections for party-friendly stuffed bread bites.

Q&A

Q: Can I prepare this recipe ahead of time?

A: Yes! You can assemble the stuffed bread up to 1 day ahead. Cover and refrigerate, then bake just before serving.

Q: Can I freeze the stuffed bread?

A: It’s best enjoyed fresh, but you can freeze leftovers wrapped in foil. Reheat in the oven at 350°F (175°C) until warm.

Q: What type of steak works best?

A: Use a tender cut like sirloin, ribeye, or flank steak, sliced thinly against the grain.

Q: Can I use cooked shrimp?

A: Yes, but add it to the mixture after cooking the steak, just to warm through in the oven without overcooking.

Q: How do I keep the bread from getting soggy?

A: Brushing the inside with olive oil and garlic helps create a barrier to prevent sogginess. Use crusty bread for best results.

Nutrition Facts (Per Serving)

(Based on 6 large slices)

Note: Nutritional values may vary based on portion size and ingredients.

Conclusion

The Mediterranean Steak and Shrimp Stuffed Bread is a hearty, flavorful, and crowd-pleasing dish that brings together the best of surf and turf with bold Mediterranean ingredients. With tender steak, juicy shrimp, briny olives, sun-dried tomatoes, and feta all baked into a crusty loaf, this dish is perfect for sharing.

Whether you serve it as a main course, game-day snack, or party appetizer, this stuffed bread delivers crisp textures, cheesy goodness, and fresh, zesty flavors that will impress every guest. It’s a showstopper you’ll want to make again and again!