Steak, Caramelized Onion, Brie Sandwiches

Steak, Carmalized Onion, & Brie Sandwiches

This is a very simple, loose recipe, so don’t pay too much attention to measurements, just make up your sandwich in however looks good to you!  This is a great way to use up leftover steak, and the mix of flavors are something we especially enjoy in the fall.  Serve these up with some sliced apples, like Honeycrisp – they pair wonderfully with the brie in the sandwich!

• 2 sirloin steaks
• Seasoning salt
• 2 tsp olive oil
• 2 tsp butter
• 1 medium onion, sliced into ¼ inch rings
• Wedge of brie cheese (how much you use is up to you!)
• 4 nice crusty French bread hoagie-type rolls, or a baguette cut into individual portions
• Dijon Mustard
• (Chris added some Mayo, too....)

1.      If your steaks aren’t already cooked, preheat oven to the broil setting.  Sprinkle them liberally with your favorite seasoning salt on both sides, and set on a broiling pan (line bottom with tin foil for easier clean-up).  Put in top rack in oven and broil 4-6 minutes on each side, or until done to your liking.  Take out of oven just before they are to your liking, as they will continue to cook once they are out.  Set aside to rest for about 15 minutes.

2.      Caramelize the onion:  heat butter and oil over medium high heat in a large, heavy sauté pan.  Add onions and cook, stirring occasionally, until they are soft, golden brown, and caramelized.  Reduce heat to medium low if needed to keep from burning.  This will take approximately 25 minutes.  Add a teaspoon or so of sugar at the end of cooking to bring out more of the caramelized flavor.

3.      Cut some thin slices of brie.  Slice steak thinly across the grain.  Assemble sandwiches, spreading on some mustard, then layering some steak slices, a couple tablespoons of onion, and thin slices of brie.  Broil in oven until cheese is melty, just about 1-2 minutes, taking care not to burn!

SUPER-yum. Enjoy!

Steak, Carmalized Onion, & Brie Sandwiches

This is a very simple, loose recipe, so don’t pay too much attention to measurements, just make up your sandwich in however looks good to you!  This is a great way to use up leftover steak, and the mix of flavors are something we especially enjoy in the fall.  Serve these up with some sliced apples, like Honeycrisp – they pair wonderfully with the brie in the sandwich!

• 2 sirloin steaks
• Seasoning salt
• 2 tsp olive oil
• 2 tsp butter
• 1 medium onion, sliced into ¼ inch rings
• Wedge of brie cheese (how much you use is up to you!)
• 4 nice crusty French bread hoagie-type rolls, or a baguette cut into individual portions
• Dijon Mustard
• (Chris added some Mayo, too....)

1.      If your steaks aren’t already cooked, preheat oven to the broil setting.  Sprinkle them liberally with your favorite seasoning salt on both sides, and set on a broiling pan (line bottom with tin foil for easier clean-up).  Put in top rack in oven and broil 4-6 minutes on each side, or until done to your liking.  Take out of oven just before they are to your liking, as they will continue to cook once they are out.  Set aside to rest for about 15 minutes.

2.      Caramelize the onion:  heat butter and oil over medium high heat in a large, heavy sauté pan.  Add onions and cook, stirring occasionally, until they are soft, golden brown, and caramelized.  Reduce heat to medium low if needed to keep from burning.  This will take approximately 25 minutes.  Add a teaspoon or so of sugar at the end of cooking to bring out more of the caramelized flavor.

3.      Cut some thin slices of brie.  Slice steak thinly across the grain.  Assemble sandwiches, spreading on some mustard, then layering some steak slices, a couple tablespoons of onion, and thin slices of brie.  Broil in oven until cheese is melty, just about 1-2 minutes, taking care not to burn!

SUPER-yum. Enjoy!