Best Steak And Brie Sandwiches Recipes

Grilled Steak Sandwiches with Brie, Roasted Peppers, and Watercress image

Yield Makes 6

Number Of Ingredients 10

3 large red bell peppers
1 2-pound beef tenderloin, trimmed
2 tablespoons extra-virgin olive oil
2 tablespoons dried herbes de Provence
6 ciabatta rolls
6 tablespoons mayonnaise
6 tablespoons Dijon mustard
1/2 pound Brie, chilled, cut into 1/4-inch-thick slices
2 cups (loosely packed) watercress
6 hard-boiled eggs, peeled, sliced

Steps:

Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)

Steak and Brie Sandwiches image

Provided by Lori Mama

Categories Steak

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 well marbled.strip loin steaks, 8 oz each
2 teaspoons oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large garlic clove, minced
1 tablespoon butter
2 onions, sliced
2 teaspoons fresh thyme
1 tablespoon balsamic vinegar
6 chapatti buns, halved
2 tablespoons stone ground dijon mustard
6 cups lightly packed arugula
8 ounces brie cheese, chilled and sliced into 1/4 slices

Steps:

In small bowl, combine oil, salt, pepper and garlic.
Rub on both sides of meat and leave out at room temperature for 30 minutes.
In skillet on medium heat, saute the onions, in butter, until caramelized.
about 10 minutes.
then add the vinegar and thyme,.
Set aside.
In another skillet, on medium high heat, sear meat on both sides until desired oneness.
Set aside and let rest for 10 minutes.
Slice into thin strips.
Divide the mustard evenly on the bottoms of the bun halves.
Next the meat, the onions, the brie and top with arugula.
Place the top on each and slice in half.
Enjoy.