March 9, 2016

Grilled Steak Sandwich with Creamy Brie and Fries

Sometimes you just need a giant steak sandwich with thick slices of brie cheese and a side of fries, with tons of ketchup. Today was one of those days and this Grilled Steak Sandwich with Creamy Brie did not disappoint. It’s a little bit of heaven in-between two toasted slices of nutty wheat bread and is just what the doctor ordered to get over this hump day. Oh yeah, and the fries… they’re pretty delicious too. Fried and sprinkled with lots of salt, today was a bit of a sinful one.

Although I love it, I do not cook with a lot of red meat and I’m not sure why. Flank steak is a great piece of meat for this because it is affordable and can be sliced in thin pieces, sandwich style. Not to mention, the creamy Brie cheese just totally tops this sandwich. It melts almost immediately and adds such creaminess to an already delicious concoction. Add a thick layer of creamy horseradish sauce and you have yourself, a bad to the bone sandwich.











For the sandwich:

1 large flank steak, grilled medium and sliced

1/2 red onion, thinly sliced

1 loaf of nutty wheat bread, thickly sliced

Brie cheese

Spring leaf lettuce

Creamy horseradish sauce

For the Fries:

6 cups vegetable oil for frying




  1. In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
  3. Toast bread until golden brown. Slather both sides of bread with a thick layer of the creamy horseradish sauce.Top with slices of steak, brie cheese, lettuce and red onion.



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