"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."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Stir beef, Worcestershire sauce, and Montreal steak seasoning together in a bowl. Marinate beef while preparing other items.
Heat olive oil in skillet over high heat. Cook and stir onions in hot oil until golden brown, about 15 minutes; add balsamic vinegar, salt, and black pepper. Reduce heat to low and cook the onion mixture at a simmer until there is little liquid remaining and the mixture is syrup-like in texture, about 10 minutes.
Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
Remove steak pieces from the marinade and shake off excess. Discard the remaining marinade. Combine beef and canola oil in a bowl and toss to coat.
Preheat oven to 200 degrees F (95 degrees C).
Cook the beef slices on the hot grill, turning frequently, until they start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Arrange rolls onto a baking sheet. Spoon onions into the bottom of the sandwich rolls; add beef. Top beef with Brie cheese.
Heat in preheated oven until the cheese melts, about 5 minutes.
It is possible to create an appetizer by slicing baguette into 1/2-inch slices and toasting them to a golden brown. Instead of using cubed beef, cook the entire roast at 250 degrees for 35 minutes, allow to cool, and slice thinly, using a very sharp knife or a slicer. Cut those slices into strips or pieces. Layer the onions, beef, and finally the brie on top and broil briefly for finger-food appetizers.