Ribeye and Brie Sandwiches with Balsamic

Introduction

You brush ribeye steaks with balsamic vinegar, grill them, then layer the thin slices with Brie between buttered white bread and brown the sandwiches on a grill pan. The result is a rich, crisp sandwich with enough structure for lunch or a straightforward dinner, and the 10-minute steak rest keeps the slices juicy instead of soaking the bread.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients

• 2 ea. (12-16 ounces) boneless beef ribeye steaks
• Balsamic vinegar
• Salt
• Freshly-ground black pepper
• Melted butter
• 12 ea. ½-inch slices white bread
• 6 thin slices Brie cheese, rind removed

Instructions

1. Brush steaks with balsamic vinegar. Sprinkle liberally with kosher salt and black pepper.
2. Grill, covered, turning often, until it is cooked to your preference (140°F for medium rare, 155°F for medium well, and 165°F for toast).
3. Remove and let rest for 10 minutes. Slice thinly across the grain on a bias. Drizzle slices with balsamic vinegar.
4. Place one slice of cheese on the bottom of half of the bread slices. Place some steak strips, enough to cover the cheese, on the slice, then top with another slices of bread. Repeat with remaining bread slices. Eat any remaining steak.
5. Brush sides of bread facing out with melted butter. Set aside.
6. Heat a grill pan or griddle over medium high heat for 4-5 minutes. Add sandwiches, working in batches if needed, until browned on both sides and cheese is melted. Serve warm.

Variations

• Swap the white bread for sourdough if you want a firmer, chewier sandwich that holds up better to the steak juices.
• Replace the Brie cheese with fontina or provolone for a less creamy melt and a milder flavor.
• Use strip steak instead of ribeye if you want a leaner sandwich with less richness.
• Add a thin layer of arugula after griddling if you want a fresher finish and a peppery bite.

Tips for Success

• Use a light coating of balsamic vinegar on the steaks so they sear instead of steaming on the grill.
• Let the steaks rest the full 10 minutes before slicing, or the juices will run into the bread.
• Slice the ribeye thinly across the grain on a bias, as directed, so the steak stays tender in the finished sandwich.
• Preheat the grill pan or griddle for the full 4-5 minutes so the bread browns by the time the Brie melts.
• Keep the steak in an even layer over the cheese rather than piling it high, which helps the sandwiches heat through evenly.

Storage and Reheating

Store cooled sandwiches wrapped in foil or in an airtight container in the refrigerator for up to 2 days. For better texture, store the sliced steak separately in an airtight container and assemble the sandwiches just before reheating.

Do not freeze assembled sandwiches; the bread softens and the Brie loses texture. If needed, you can freeze the cooked sliced steak in a freezer bag for up to 2 months.

Reheat assembled sandwiches in a 350°F oven for 8-10 minutes, uncovered, until hot and crisp again. You can also reheat them in a skillet or on a griddle over medium-low heat for 3-4 minutes per side. The microwave works in a pinch, but the bread will soften.

FAQ

Can you cook the ribeye in a skillet instead of on a grill?

Yes. Use a heavy skillet over medium-high heat and cook the steaks to your preferred doneness before resting and slicing.

What steak doneness works best for these sandwiches?

Medium rare to medium gives you the best texture because the steak cooks a little more during the final griddle step. If you take it further, the slices get firmer and less juicy.

Can you use another cheese if you do not want Brie?

Yes. Fontina, provolone, or Swiss all melt well and give you a cleaner, less creamy flavor than Brie.

Can you make these ahead?

You can grill and slice the steak up to 1 day ahead, then refrigerate it. Assemble and griddle the sandwiches just before serving so the bread stays crisp.