1. Wash and dry the sirloin, marinate with salt and black pepper for a while
2. Put a little butter in the pan, add the sirloin, fry on both sides until golden brown and take out
3. Cut the tomatoes in crosses at the bottom, blanch them with boiling water, peel and cut into pieces
4. Cut the onion into pieces, mince the garlic, fry the pesto and onion with the oil for the steak
5. After the garlic and onion are sautéed, add tomatoes and continue to fry
6. Move the ingredients just now to a thick-bottomed saucepan and add about 500cc of purified water
7. After the high heat is brought to a boil, add tomato sauce, herbs and red wine, turn to low heat and simmer for two hours
8. During this period, take out the bread, it is best to be hard European buns. Half of toast is also available. Cut off the top and take out the center bread
9. After two hours, turn up the heat, reduce the soup until thick, add salt and black pepper to the pan, put it into the bread cup, sprinkle cheese powder or a little fresh cream to add wind
10. Stuff the cooked red beef stew into bread, sprinkle with cheese powder, put it in the preheated oven, heat 180 degrees and bake for 5 minutes
11. After roasting, take it out and eat it
