Best 14 Grilled Steak Sandwiches With Brie Roasted Peppers And Watercress Recipes

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Grilled steak sandwiches are a classic comfort food, and they're perfect for a quick and easy meal. This recipe takes the classic steak sandwich up a notch with the addition of brie, roasted peppers, and watercress. The brie adds a creamy richness, the roasted peppers add a bit of sweetness and smokiness, and the watercress adds a peppery bite. The result is a sandwich that is both satisfying and delicious. Serve with your favorite sides, such as chips, salad, or roasted vegetables.

Here are our top 14 tried and tested recipes!

STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE



Steak Sandwich with Caramelized Onions and Brie image

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

2 beef strip steaks ((10 ounces each) about 1-inch thick each*)
Kosher salt
Ground black pepper
2 1/2 tablespoons extra virgin olive oil (divided)
2 large red onions (thinly sliced)
1 tablespoon Dijon mustard
2 tablespoons melted unsalted butter
8 mini-sized French rolls, (pretzel buns, or similar soft, but sturdy buns)
1 1/2 cups arugula
8 ounces Brie cheese (cut into thin slices)
1/2 cup fig jam

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

GRILLED STEAK SANDWICHES WITH MARINATED WATERCRESS, ONION, AND TOMATO SALAD



Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad image

A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Beef     Onion     Tomato     Marinate     Super Bowl     Dinner     Lunch     Fall     Summer     Winter     Tailgating     Family Reunion     Grill     Grill/Barbecue     Party     Watercress     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup olive oil
6 tablespoons white balsamic vinegar
1 3/4 teaspoons dry mustard, divided
1 tablespoon dark brown sugar
1 2-pound well-trimmed tri-tip beef roast
4 large plum tomatoes, very thinly sliced
1 bunch watercress, stems trimmed
1/2 white onion, very thinly sliced
6 5-inch pieces French baguette, cut horizontally almost in half, opened flat

Steps:

  • Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
  • Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
  • Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
  • Arrange beef slices over bread. Using tongs and draining slightly, top with salad.

GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS



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

Categories     Sandwich     Beef     Egg     Brie     Bell Pepper     Summer     Grill/Barbecue     Watercress     Bon Appétit

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.)

GRILLED STEAK SANDWICH



Grilled Steak Sandwich image

Provided by Patrick and Gina Neely : Food Network

Time 2h35m

Yield 5 servings

Number Of Ingredients 18

6 large garlic cloves, smashed
1/4 cup canola oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pound top-round London broil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup grated aged Provolone
Kosher salt and freshly ground black pepper
1 bunch green onions, cleaned well
2 tablespoons olive oil
Salt and freshly ground black pepper
5 (6-inch long) French roll baguettes, halved lengthwise

Steps:

  • Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
  • Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
  • Preheat the grill to medium-high heat.
  • Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
  • Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
  • While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
  • To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

BLACK PEPPER CRUSTED STEAK SANDWICHES WITH AGED CHEDDAR, HORSERADISH MAYONNAISE AND WATERCRESS



Black Pepper Crusted Steak Sandwiches with Aged Cheddar, Horseradish Mayonnaise and Watercress image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 (1-pound) beef tenderloin
Canola oil
Kosher salt
2 tablespoons coarsely ground fresh black pepper
4 croissants, halved and toasted
8 slices aged Cheddar
Horseradish Mayonnaise, recipe follows
1 bunch watercress, washed and dried
1/2 cup prepared mayonnaise
1 tablespoon whole grain mustard
2 tablespoons prepared horseradish, drained
Salt

Steps:

  • Heat grill to high. Rub meat with oil and season with salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
  • Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese. Divide the steak among 4 of the slices and combine halves make 4 sandwiches. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise. Top with a few sprigs of watercress and serve.
  • Whisk together all ingredients in a small bowl. Season, to taste, with salt. Cover and refrigerate for at least 30 minutes before using.

GRILLED STEAK AND MIXED PEPPERS



Grilled Steak and Mixed Peppers image

Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.

Provided by Anna Stockwell

Categories     Steak     Pepper     Grill     Summer     Dinner     Entertaining     Backyard BBQ

Yield 4-6 servings

Number Of Ingredients 7

3 (1"-1 1/2"-thick) strip steaks (about 2 1/2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
2 1/4 tsp. freshly ground black pepper, divided, plus more
2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
1 lb. mini sweet mixed peppers
6 oz. shishito peppers
Flaky sea salt

Steps:

  • Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
  • Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  • Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
  • Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

GRILLED-STEAK SANDWICHES



Grilled-Steak Sandwiches image

Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 6

2 sirloin, skirt, or flank steaks (about 1 3/4 pounds each)
Extra-virgin olive oil, for brushing and drizzling
Coarse salt and freshly ground pepper
6 tomatoes, sliced 1/2 inch thick
2 large loaves semisoft Italian bread, halved lengthwise
Garnish: fresh basil and romaine lettuce leaves

Steps:

  • Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
  • Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
  • Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.

GRILLED ROAST BEEF AND MELTED PEPPER JACK CHEESE SANDWICH



Grilled Roast Beef and Melted Pepper Jack Cheese Sandwich image

I modeled this sandwich after one I enjoyed at a little hole-in-the-wall coffee shop in Cardiff by the Sea, in Southern California. It was wonderful and so is this!

Provided by GREG IN SAN DIEGO

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

4 slices thick sourdough bread
1/3 lb thinly sliced roast beef (I use rare beef purchased at the deli.)
4 slices monterey jack with jalapeno pepper cheese, generous slices
1 teaspoon canned diced green chilis
mayonnaise
melted butter
salt

Steps:

  • Lay sliced bread on bread board.
  • Paint tops of bread slices generously with melted butter.
  • Flip bread slices over.
  • Spread mayonnaise generously on each slice of bread.
  • Assemble two sliced bread pieces with roast beef, cheese and 1/2 teaspoon diced green chilies.
  • Sprinkle with salt. Top sandwiches with other two slices of bread, mayo side down, butter side up.
  • Grill sandwiches on medium high heat griddle, with lots of butter on the grill beneath, until bottoms of sandwiches are golden brown and cheese begins melting.
  • Carefully flip sandwiches over using two utensils and grill again until bottom bread is also golden brown and cheese is melted.
  • Remove two sandwiches from griddle, slice each in half and arrange on two plates. Garnish plates.
  • Serve with dill pickles, yellow mustard, prepared horseradish and lots of napkins.
  • French fries, onion rings and cole slaw make wonderful additions to this meal.

GRILLED CHEESE & PEPPER SANDWICHES



Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

  • In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES



Grilled Flank Steak, Onion and Bell Pepper Sandwiches image

These are great sandwiches for a crowd during the summer. The ingredients marinate for a few hours, so you can make them ahead. Then, they go on the grill and cook very quickly. We also make these with flank steak leftovers by scaling the ingredients down. Time does not include marinating time.

Provided by lazyme

Categories     Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups dry red wine
3 cups onions, chopped
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon dry mustard
1 1/2 teaspoons dry mustard
1 tablespoon ground ginger
1 1/2 teaspoons ground ginger
4 1/2 lbs flank steaks
6 large bell peppers, 3/8 inch wide strips
3 large red onions, 1/2 inch thick rings
French roll, grilled

Steps:

  • Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

ROASTED OR GRILLED PEPPERS



Roasted or Grilled Peppers image

Roasting or grilling sweet peppers makes them even sweeter, with another layer of flavor from the charred skin that is removed. You can grill them under a broiler, over a burner flame, or over coals, or you can roast them in the oven. Oven-roasting is the easiest method if you're roasting more than one or two peppers. It yields more juice than grilling. Keep these on hand, serve them as they are or add to salads, pasta, pizza and panini.

Provided by Martha Rose Shulman

Time 1h45m

Yield Serves 4

Number Of Ingredients 6

4 medium red, green, or yellow bell peppers
Sea salt (fine or coarse) or kosher salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
1 or 2 garlic cloves, minced or pressed
Slivered fresh basil leaves or chopped fresh tarragon, chervil or marjoram
1 teaspoon balsamic or sherry vinegar

Steps:

  • Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
  • Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
  • Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
  • Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
  • Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 0 grams

PEPPER STEAK SANDWICHES



Pepper Steak Sandwiches image

"You'll want to make plenty of these speedy sandwiches because they're unbelievably delicious," promises Ruby Williams from her home in Bogalusa, Louisiana. Garlic flavors a mixture of leftover steak, green pepper strips and sliced onion heaped on crisp rolls.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 medium green peppers, julienned
1 small onion, sliced
4 garlic cloves, minced, divided
1 tablespoon olive oil
2 cups cooked beef sirloin or round steak (3/4 pound), thinly sliced
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup butter, softened
4 French or Italian sandwich rolls, split and toasted

Steps:

  • In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

Nutrition Facts : Calories 252 calories, Fat 16g fat, Cholesterol 58mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate, Fiber 21g protein. Diabetic Exchanges, Protein 1 vegetable.

GRILLED FLANK STEAK ON CIABATTA WITH RED PEPPERS



Grilled Flank Steak on Ciabatta With Red Peppers image

This steak sandwich, inspired by the flavors of Spain, takes a little time to prepare, but it's really quite simple. Just sauté a tangle of onions and red peppers until tender, then hit it with a splash of red wine and black olive tapenade. Meanwhile, rub the meat with a little olive oil and paprika then grill (or broil) until done. Pile the sliced meat and pepper mixture onto toasted ciabatta and enjoy.

Provided by Florence Fabricant

Categories     steaks and chops, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 13/4- to 2-pound flank steak
6 tablespoons extra-virgin olive oil
2 teaspoons smoked paprika
Salt and ground black pepper
2 tablespoons black olive tapenade
1/3 cup finely chopped flat-leaf parsley
1 large red onion, coarsely chopped
4 cloves garlic, slivered
2 large red bell peppers, cored and coarsely chopped
1/2 cup dry red wine
1 large ciabatta, halved horizontally

Steps:

  • Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
  • Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
  • Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
  • Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 515 milligrams, Sugar 4 grams

GRILLED BRIE AND PEAR SANDWICH



Grilled Brie and Pear Sandwich image

This grilled Brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers and cheese-industry marketing cartels. I'm looking at you, Wisconsin.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 15m

Yield 1

Number Of Ingredients 7

2 tablespoons butter, softened
2 thick slices French bread
6 thin slices Brie cheese, or more to taste
12 fresh thyme leaves, or to taste
1 pinch cracked black pepper
6 slices pear (such as Bosc)
salt to taste

Steps:

  • Generously butter one side of each slice of bread.
  • Heat a skillet over medium heat.
  • Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
  • Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
  • Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 56.5 g, Cholesterol 121.1 mg, Fat 41.3 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 25.5 g, Sodium 998.4 mg, Sugar 10.4 g

Tips:

  • Use high-quality steak for the best flavor. Look for steaks that are well-marbled and at least 1 inch thick.
  • Marinate the steak for at least 30 minutes before grilling. This will help to tenderize the meat and add flavor.
  • Grill the steak over medium-high heat until it reaches your desired doneness. For a medium-rare steak, cook for about 5-7 minutes per side.
  • Let the steak rest for 5-10 minutes before slicing. This will help to keep the juices in the meat.
  • Use a sturdy bread that can hold up to the sandwich fillings. A baguette or ciabatta roll are both good choices.
  • Spread a flavorful sauce or spread on the bread before adding the steak. This will help to add moisture and flavor to the sandwich.
  • Add your favorite toppings to the sandwich. Some popular options include roasted peppers, watercress, and brie cheese.
  • Serve the sandwich immediately with your favorite sides.

Conclusion:

Grilled steak sandwiches are a delicious and easy way to enjoy a hearty meal. By following these tips, you can make sure that your steak sandwich is packed with flavor and cooked to perfection. So fire up the grill and get cooking!

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