I’d like to think that everyone of you (myself included) has the chance to make some of the more lavish recipes on the site, on a daily basis. I know that isn’t always the case. So that’s where these Steak and Brie Sandwiches come in. They’re not only incredibly simple to whip up, but they’re also super delicious and very filling, which is my main concern half the time. No one needs an unsatisfying lackluster meal. If I told you that the only thing we have to cook for this recipe was the steak itself, would that convince you even more to give it a try? You don’t even have to answer because I know you’d say yes. I’m already saying yes for the both of us. Whenever steak and brie are involved, we don’t have to think twice about it.

Print Recipe

Steak and Brie Sandwiches

Make these Streak and Brie Sandwiches during the week for a quick and delicious dinner that will satisfy any steak lover out there!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: Quick and Easy, Sandwich, Steak

Servings: 4

Author: Jonathan Melendez

Equipment

Cast iron skillet

Ingredients

1 pound flank steak
2 teaspoons Kosher salt
2 teaspoon black pepper
4 tablespoons olive oil divided
1 tablespoon unsalted butter
1 crusty French or Italian loaf sliced thick (8 slices)
1/4 cup grainy mustard
1/4 cup spicy bacon jam or tomato jam
4 green leaf lettuce leaves
8 slices Brie cheese

Instructions

Season both sides of the flank steak liberally with salt and black pepper.
Set a large cast iron (or stovetop grill pan) over medium-high heat with 2 tablespoons olive oil and butter. Once hot, sear the steak, untouched, for 4 to 5 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side for about medium rare. Transfer to a plate and let rest for about 5 to 8 minutes before slicing.
Lay the bread slices on a baking sheet in a single layer and drizzle with remaining 2 tablespoons olive oil. Toast under the broiler on both sides.
To assemble the sandwiches, spread half of the bread slices with grainy mustard and the other half with bacon jam (or tomato jam if using). Lay a piece of lettuce on top of the jam halves of bread and top each with 2 slices of Brie. Divide the sliced steak amongst each sandwich and then sandwich together with the mustard halves. Skewer with a long toothpick to hold in place and serve. Enjoy!