Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Brie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Brush steaks with balsamic vinegar. Sprinkle liberally with kosher salt and black pepper.
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).
Remove and let rest for 10 minutes. Slice thinly across the grain on a bias. Drizzle slices with balsamic vinegar.
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.
Brush sides of bread facing out with melted butter. Set aside.
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.