Recipe by Chef Karen Calabro
"This recipe was originally an appetizer I offered in a downtown Boston bistro, but when I saw the mass appeal for it, I quickly remade it as a main dish. It remains one of my most popular sandwich dishes to this day. It is surprisingly simple and quick to make."
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top round beef, cut into 1-inch pieces
Montreal steak seasoning
extra-virgin olive oil
sweet onions, sliced
cracked black pepper
4 (6 inch)
submarine sandwich roll, split
Brie cheese, torn into pieces
Delicious! LOVED the basalmic onions. I'm the only one that likes brie cheese, so I used that on mine and provolone on the guy's. I toasted my buns first and added a bit of mayo before serving. I will def be making these again~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Beef Subs with Balsamic Onions and Brie Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 240
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