roast beef subs with balsamic onions and brie cheese

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• 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 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.