The sandwiches we threw together on a whim for our concert in the park picnic turned out so delicious that Nate and I felt the need to recreate them immediately. If you’re on the hunt for a tasty and quick meal (um who isn’t) then I hope you’ll give these a try. Gooey, melted brie cheese and sweet apricot fruit spread completely elevate a ho-hum steak sandwich to something noteworthy. We took advantage of the season and turned fresh zucchini into crunchy parmesan fries for our dose of vegetables.
brie + grilled steak sandwiches
Prep time
Cook time
Total time
Author: Lesleigh
Recipe type: Dinner
Serves: 2-3
Ingredients
- One large zucchini, sliced
- One cup panko bread crumbs
- ½ cup finely grated parmesan cheese
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon sea salt
- One large egg, lightly beaten
- Two ciabatta rolls, slice horizontally for sandwiches
- Six tablespoons apricot fruit spread
- Four tablespoons horseradish sauce
- Six slices of brie (approximately four ounces total)
- ¾ pound steak (we used top sirloin), sliced
- ½ bell pepper, sliced
- ¼ red onion, sliced
- Olive oil
- Black pepper
- Sea salt
Instructions
- Combine the panko bread crumbs, parmesan cheese, cayenne pepper, and ⅛ teaspoon of sea salt together in a shallow bowl. Stir with a fork.
- Assemble a work station with a cookie sheet lined with parchment paper, the panko mixture, the beaten egg, and the sliced zucchini. Preheat oven to 375 degrees. Also fire up the grill for the steak.
- Dip each piece of sliced zucchini in the egg and then in the panko mixture, ensuring each side is coated evenly. Place on the parchment paper-lined cookie sheet. Continue until all zucchini is coated and on the cookie sheet.
- Bake zucchini fries for 20 minutes, or until lightly browned.
- Meanwhile, prepare the sandwiches. Combine the sliced steak, peppers, and onions together in a bowl and season with olive oil, salt, and pepper. Spread out evenly on a grill pan and cook on the grill (I can't say how long, because we use a Traeger Grill which takes much longer than most BBQs).
- While the steak is cooking, place the sliced brie on one side (or both, I won't judge) of the bread and heat on grill until the cheese is gooey and the bread is lightly browned. Remove from the grill and add the apricot fruit spread and the horseradish cream to the bread.
- When the meat and vegetable mix is done, put it on the sandwich. You can add more cheese here, too, because brie is delicious.
- When the zucchini is done (should be right around now) add it to your plate and you are ready to eat this easy and super tasty meal!
