Mini Steak Sandwich with Brie, Caramelized Onions and Fig Jam
Have you heard about this New Year’s Eve’s hottest fashion trend? It’s a cocktail dress paired with a giant bib, a.k.a. the ideal ensemble for devouring a Mini Steak Sandwich with Brie, Caramelized Onions, and Fig Jam.
I landed back in Milwaukee at 2 a.m. last night (or should I say this morning?) after four glorious days of celebrating Christmas with my family. I ate far too much food, barely touched my computer or phone, and did my best to focus on the people around me. It was wonderful. We had quite the flight delay coming home, but I decided that our arrival in the wee-hours was excellent practice for staying awake past midnight to ring in the New Year later this week.
These Mini Steak Sandwiches want you to feel fancy on New Year’s Eve. They also want you to have juicy steak dribbling down your chin and gooey Brie cheese oozing all over you plate. While these two states of being might seem contradictory, New Year’s Eve is a magic night. We can pair steak sliders with our champagne, kiss total strangers, and those sky-high heels won’t hurt your feet one bit.
That last part is a fib, though I hear that after the third glad of champagne, the ache disappears considerably.
Mini Steak Sandwiches are equal parts evening elegance and primal satisfaction. Tender, juicy steak smothered in Brie cheese, then nestled onto a soft slider bun with fig jam, Dijon caramelized onions, and peppery arugula, these scaled-down beef sandwiches are perfect for an occasion like New Year’s Eve, when you want to serve lots of finger foods, yet still offer guests something that will satisfy their appetites.
For a more substantial meal, these steak sandwiches can also be served on a sliced baguette or full-sized bun, or you can do Ben and I did—devour several on a Monday night and wonder how life ever could be so grand.
For budgetary and health reasons, we don’t eat steak at home very often, so when we do, I’m choosy with the meat I purchase. I was recently introduced PRE 100% grass fed steaks and have been incredibly impressed. The cuts are much leaner than other steaks I’ve seen in the grocery store, and they come in 100% clear packaging, so I truly feel like I know what I am cooking.
Best part: PRE 100% grass fed steaks taste outstanding. For today’s steak sandwich recipe, I used the strip steak. It was tender, juicy, and comparable to steaks I’ve had at white-tablecloth restaurants. I am no grill master and was easily able to cook up a double-napkin-juicy steak sandwich, and I know that you can too. If strip steak is not your favorite cut, PRE is available in a variety of other cuts and in ground beef too. You can find PRE here in Milwaukee, along with 7 other states (Illinois, Indiana, Michigan, Iowa, Pennsylvania, Ohio, and Minnesota), as well as on Amazon.com. (See a complete list of PRE retailers here.)
While the steak tastes fantastic on its own, the combination of the beef with the ultra creamy Brie, sweet and tangy caramelized onions, zippy Dijon mustard, and fig jam is just too magnificent to miss. Whether you are hosting a New Year’s Eve soiree for 20 or enjoying a quiet evening at home, I can’t imagine a tastier way to reminiscence about the year gone by and welcome the one to come than a plate of Mini Steak Sandwiches with Brie, Caramelized Onions, and Fig Jam.
Tools I used to make this recipe:
More satisfying and elegant appetizer recipes for your next soiree.
Mini Steak Sandwich with Brie, Caramelized Onions, and Fig Jam
Tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that’s both easy and elegant!
Yield: 8 sandwiches
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 2, 10-ounce beef strip steaks (about 1-inch thick each)*
- Kosher salt
- Ground black pepper
- 2 1/2 tablespoons extra virgin olive oil, divided
- 2 large red onions, thinly sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons melted unsalted butter
- 8 mini-sized French rolls, pretzel buns, or similar soft, but sturdy buns
- 1 1/2 cups arugula
- 8 ounces Brie cheese, cut into thin slices
- 1/2 cup fig jam
- Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
- Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
- Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them—if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
- Spread the melted butter onto the bottom of a 9×13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.
- *Feel free to substitute the strip steaks for another cut of beef you enjoy. Sliced tenderloin would also be fantastic.
- Make-ahead tips: The Dijon onion topping can prepared and stored in the refrigerator up to 2 days in advance. Whole sandwiches can be assembled, arranged in the pan, and kept at room temperature for 1-2 hours in advance. Bake just before serving.
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