This recipe was originally an appetizer I offered in a downtown Boston bistro, but when I saw the mass appeal for it, I quickly remade it as a main dish. It remains one of my most popular sandwich dishes to this day. It is surprisingly simple and quick to make.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir beef, Worcestershire sauce, and Montreal steak seasoning together in a bowl. Marinate beef while preparing other items.

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  • Heat olive oil in skillet over high heat. Cook and stir onions in hot oil until golden brown, about 15 minutes; add balsamic vinegar, salt, and black pepper. Reduce heat to low and cook the onion mixture at a simmer until there is little liquid remaining and the mixture is syrup-like in texture, about 10 minutes.

  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.

  • Remove steak pieces from the marinade and shake off excess. Discard the remaining marinade. Combine beef and canola oil in a bowl and toss to coat.

  • Preheat oven to 200 degrees F (95 degrees C).

  • Cook the beef slices on the hot grill, turning frequently, until they start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

  • Arrange rolls onto a baking sheet. Spoon onions into the bottom of the sandwich rolls; add beef. Top beef with Brie cheese.

  • Heat in preheated oven until the cheese melts, about 5 minutes.

Cook's Note:

It is possible to create an appetizer by slicing baguette into 1/2-inch slices and toasting them to a golden brown. Instead of using cubed beef, cook the entire roast at 250 degrees for 35 minutes, allow to cool, and slice thinly, using a very sharp knife or a slicer. Cut those slices into strips or pieces. Layer the onions, beef, and finally the brie on top and broil briefly for finger-food appetizers.

Nutrition Facts

575 calories; protein 35.9g; carbohydrates 45.7g; fat 26.7g; cholesterol 99.5mg; sodium 1380.1mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2013
Delicious! LOVED the basalmic onions. I'm the only one that likes brie cheese so I used that on mine and provolone on the guy's. I toasted my buns first and added a bit of mayo before serving. I will def be making these again YUM! Thanks for sharing.:) Read More
(1)
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