Roast Beef Subs with Balsamic Onions and Brie Cheese

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.

INGRIDIENT

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

⅓ cup balsamic vinegar

¼ teaspoon salt

¼ teaspoon cracked black pepper

1 teaspoon canola oil

4 (6 inch) submarine sandwich roll, split

6 ounces Brie cheese, torn into pieces

DIRECTION

Step: 1

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

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

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

Step: 6

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).

Step: 7

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

Step: 8

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