STEAK-AND-BRIE SANDWICH WITH CHIMICHURRI
After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.
- Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.
HOT ROAST BEEF SANDWICH WITH BRIE
This sandwich may be simple but it's anything but boring! With just a few quality ingredients, this hot roast beef sandwich with brie, tomato, and mayo will become one of your new favorites!
Provided by Caroline Lindsey
Categories lunch Main Course
Time 11m
Number Of Ingredients 7
Steps:
- Turn oven to broil. Place split onion roll on a small baking sheet, cut side up. Broil for 3-4 minutes or until toasty brown.
- Remove the top half of the bun to a plate. Arrange roast beef on the bottom half of the bun and top with brie. Return the bottom half to the oven for another 2-4 minutes or until brie is nice and melty.
- Meanwhile, spread top half of bun with mayo and sprinkle with garlic powder and kosher salt.
- Remove bottom half of sandwich from the oven, and top with tomato slice and top half of the bun.
- Enjoy!
Nutrition Facts : Calories 503 kcal, Carbohydrate 38 g, Protein 34 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 2131 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
WARM BEEF AND BRIE SANDWICH
Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Layer all the ingredients, except for the lettuce, on the bread slices.
- Broil until beef is warmed through and cheese is melted.
- Put the romaine leaves over beef and peppers, and top with cheese toast.
STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE
Tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that's both easy and elegant!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
- Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
- Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
- Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.
Nutrition Facts : ServingSize 1 (of 8), Calories 292 kcal, Carbohydrate 13 g, Protein 14 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 64 mg, Fiber 1 g, Sugar 8 g
COLD ROAST BEEF AND BRIE
These are really good. Sometimes I cut them into small bite sized pieces, secure them with a tooth pick and serve them as apps.
Provided by Teri8551
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Set Brie out to reach room temperature.
- Slice croissants lengthwise, toast lightly.
- Spread Brie on halved croissant bottoms.
- Spread mayonnaise on the other halves.
- Place the roast beef on Brie halves.
- Add a leaf of lettuce and a slice of onion to each.
- Top with mayonnaise halves.
Nutrition Facts : Calories 610.7, Fat 35.2, SaturatedFat 17.2, Cholesterol 159, Sodium 800.9, Carbohydrate 30.5, Fiber 2, Sugar 7.9, Protein 43.4
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