Brie steak sandwich

Steak sliders, with brie cheese, caramelized onion, fig jam

Ingredients

• Steaks. Juicy, flavorful, and so scrumptious paired with all the different toppings. I opted to make a strip steak sandwich, though a sirloin steak sandwich would be excellent also. When selecting strip steaks, look for ones that have a nice balance of lean meat and fat. You can use a different cut of beef if there’s one you prefer. I think making this as a sliced tenderloin or ribeye steak sandwich recipe would be tasty. You can also make a steak sandwich with leftover roast beef.Red Onion + Dijon Mustard. For the most perfect tangy caramelized onions. The Dijon pairs nicely with the fig and Brie.

• Arugula. Adds a fresh, peppery element to the sandwiches.

• Brie Cheese. Unbelievably creamy, cheesy goodness that oozes dreamily down the sides of the sandwich.

• Fig Jam. In lieu of a steak sandwich sauce, I used fig jam for a touch of added elegance and ease. Its sweetness plays well with the savory steak and cheese, without overpowering.

• Buns. Use French rolls, pretzel rolls, ciabatta, or any similar soft and sturdy buns. For a more substantial meal, these steak sandwiches can also be served on a sliced baguette or full-sized bun.

Directions

• Season the steak, and let it come to room temperature.

• Saute the onions until caramelized, then add the mustard.

• Sear the steaks in a skillet over medium-high heat; you also can cook the steaks on a grill.

• Assemble the sandwiches in a baking dish and brush the tops with butter. Bake for 15 minutes at 350 degrees F. DIG IN!