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beef Worcestershire sauce Montreal steak seasoning extra-virgin olive oil sweet onions balsamic vinegar salt cracked black pepper canola oil submarine sandwich roll cheese
Viewed: 61 - Published at: 9 years agoIngredients
- 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
Method
- Stir beef, Worcestershire sauce, and Montreal steak seasoning together in a bowl. Marinate beef while preparing other items.
- 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.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
- 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.
- Preheat oven to 200 degrees F (95 degrees C).
- 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).
- Arrange rolls onto a baking sheet. Spoon onions into the bottom of the sandwich rolls; add beef. Top beef with Brie cheese.
- Heat in preheated oven until the cheese melts, about 5 minutes.
