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Beef & Cheese Touchdown Toasts

2 boneless beef top sirloin steaks, cut 3/4-inch thick (about 1 lb. each)
32 slices Italian bread (1/2-inch thick)
6 Tbsp. butter, melted
1-1/4 cups drained giardiniera
3-1/2 cups (two 7 oz. pkgs.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic

Place bread slices on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter. Toast bread slices in preheated 425°F oven for 6 to 8 minutes or until golden brown. Set aside.
Place beef steaks on rack in broiler pan so surface of beef is 2 to 8 inches from heat. Broil about 9 to 12 minutes for medium rare to medium doneness, turning once.
Carve each steak into 32 thin slices. Season with salt and pepper as desired.
Top toast slices evenly with 1 package of cheese. Top each toast slice with 2 steak slices and 1 teaspoon giardiniera. Sprinkle remaining package of cheese evenly over toasts.
Place 1 jelly roll pan on rack so cheese is 2 to 3 inches from heat. Broil 1-1/2 to 2 minutes or until cheese is melted. Repeat with remaining pan. Serve immediately.