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Black Pepper Flank Steak Sandwich with Brie and Beer Caramelized Onion Jam

Servings 4 sandwiches


For the Jam:

  • 2 tablespoons olive oil
  • 2 large sweet white onion chopped
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • ½ teaspoon baking soda
  • 1 cup stout or porter beer

For the sandwich:

  • 1.5 lbs flank steak
  • 2 teaspoons salt
  • 2 tablespoons fresh cracked black pepper
  • 1 tablespoon olive oil
  • 6 ounces of triple cream brie cut into thin slices
  • 1 cup arugula
  • 4 hoagie rolls


Make the jam:

  • Heat the olive oil in a pot over medium-high heat until shimmery.
  • Add the chopped onions, salt, sugar, and baking soda, toss to combine.
  • Reduce heat to medium-low, allowing to cook until the onions soften, about 10 minutes.
  • Stir in the beer.
  • Cook until the onions are soft and dark brown, adding more beer if the pan is too dry.
  • Pulse in a food processor to achieve a smoother texture, if desired.

Cook the steak:

  • Pat the steak dry. Allow to sit at room temperature for 15 to 20 minutes.
  • Preheat the oven to 350°F.
  • Pat the steak dry again, if needed, sprinkle on both sides with salt and pepper.
  • Heat the olive oil in a cast-iron skillet over high heat.
  • Add the steak, cook for two minutes, flip and cook on the other side for one minute.
  • Transfer to the oven and cook for 7 minutes or until the thickest part of the steak reads 120 on a meat thermometer.
  • Remove from the pan and allow to rest for ten minutes. Thinly slice.

Assemble the sandwiches:

  • Raise oven temperature to 450°F.
  • Slice the rolls, fill with steak, top the steak with brie slices. Add to a baking sheet and return to the oven until the cheese is warmed and starting to melt.
  • Remove from oven, add to a serving plate. Spread the inside with onion jam and arugula.
  • Serve.