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Roast Beef Subs with Balsamic Onions and Brie Cheese Recipe

Recipe by: Karen Barris Calabro

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook35 m
  • Ready In45 m
  • 1Stir beef, Worcestershire sauce, and Montreal steak seasoning together in a bowl. Marinate beef while preparing other items.
  • 2Heat 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.
  • 3Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
  • 4Remove 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.
  • 5Preheat oven to 200 degrees F (95 degrees C).
  • 6Cook 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).
  • 7Arrange rolls onto a baking sheet. Spoon onions into the bottom of the sandwich rolls; add beef. Top beef with Brie cheese.
  • 8Heat in preheated oven until the cheese melts, about 5 minutes.
Footnotes
  • 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.
Ingredients
  • 4 servings
  • 575 cals
  • 1 pound top round beef, cut into 1-inch pieces
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Montreal steak seasoning
  • 1 tablespoon extra-virgin olive oil
  • 2 small sweet onions, sliced
  • 1/3 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 teaspoon canola oil
  • 4 (6 inch) submarine sandwich roll, split
  • 6 ounces Brie cheese, torn into pieces
Nutrition

Amount per serving ( 5 total)

  • Calories:
    575
    29%
  • Fat:
    26.7
    41%
  • Carbs:
    45.7
    15%
  • Protein:
    35.9
    72%
  • Cholesterol:
    99
    33%

Based on a 2,000 calorie diet

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