A few weeks ago, Sara and I were in Harrisburg, Pennsylvania for a speaking event. It was our last trip of the spring and my last trip before I have my baby, so I think we both felt a little more relaxed and like it was easier to enjoy ourselves and the city we were visiting.

Our first night there, we walked down the street to The Fire House Restaurant and I ordered a steak sandwich with garlic aioli and brie. It was like the marriage of so many of my favorite things–I’m pretty sure I would have steak for my last meal if I got any say in it, you guys know how much I love garlic, and brie and I have a scandalous, unspeakable history. It is an addictive, naughty cheese that I can’t be in the same room with and still expected to act like a lady.

I was expecting a sliced steak sandwich (like a Philly Cheesesteak), but the steak was a whole steak. And it was one of the most tender, delicious, melt-in-your-mouth steaks I’d ever eaten. However, because I know how tricky that can be (especially for something like a sandwich where even a tiny bit of toughness can make the whole sandwich-eating process a whole lot less pleasant), when I re-made this sandwich at home, I decided to slice the steak. I didn’t do it in the food processor like I do for Cheesesteak Sandwiches, but I sliced a really nice, high-quality top sirloin into 1/4″ slices.

I’d recommend using a lean cut like sirloin or a tenderloin; I tried it with a ribeye the first time because the grocery store was out of sirloin AND tenderloin and it cooked up too fatty for my taste, kind of like beefy bacon. Which, believe me, was not the worst thing in the world, but when combined with the brie and aioli, it was too much.


Heat a skillet over medium heat. Add some butter and, when it’s melted and bubbly, add the sliced steak and season it with kosher salt and freshly ground black pepper. Cook, flipping once or twice, until the steak is cooked how you like it (I cooked mine until it was just cooked through–it was still tender that way, but I wasn’t worrying about that infinitely long list of things that pregnant women aren’t supposed to eat). Remove the pan from heat.

Slice some high-quality sandwich rolls in half. Spread the bottom half with Garlic & Caper Aioli.

Place 1/4″-thick slices of brie on the top half.

Turn the broiler on your oven to the highest setting and place the open-faced sandwiches under the broiler for 3-5 minutes (watch them carefully!) or until the aioli side is toasting and the brie is melting. Remove from the oven. Use a knife to spread the brie on the top half of the sandwich.

Place a leaf of lettuce on the aioli side of the sandwich. Place the cooked steak on top of the lettuce leaf.

Top with tomato and onion slices and then cap it off with the brie side of the bread.

Eat. Die. Go to Heaven. The end.


Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *