Grilled Steak Sandwich with Brie, Arugula, Pears & Sweet Onion Jam


So even though I had a jolly ‘ol time hanging by myself, catching up on Grey’s and eating mushroom-inspired dinners while my hubby was in NY this week, I kind of missed the guy! I decided to make him one of our old favorites upon his return, which requires a little more prep and ingredients but is SUPER delicious and always worth the extra effort. We are big red meat eaters but don’t necessarily like the cost of a good cut of beef. Back when I was gainfully employed I usually would have made this sandwich with left over beef tenderloin, but in the interest of making it budget friendly I decided to substitute skirt steak which is awesome on the grill and still super tasty. The use of Brie speaks for itself, as I could eat an entire wheel lol but feel free to use a more generic cheese to cut costs. Here’s my recipes for both the sandwich and the sweet onion jam (which is great for other uses as well!). 

Steak Sandwiches 

*this makes 2 large sandwiches, you can easily adjust the recipe for more :).


  • 1-1.5 lb. Skirt Steak
  • Olive Oil
  • Salt
  • 4 Slices Bread (I used Sourdough, but whatever you prefer will work fine)
  • 5 oz. Brie, sliced
  • 1 pear, halved and thinly sliced
  • Arugula
  • 2 Tbsp. Onion Jam (See Recipe Below)


1. Start by heating your grill or grill pan. Pour a liberal amount of olive oil over the steak and sprinkle with about 1/2 tsp salt.steak

2. Place steak on grill and cook to desired temp. I prefer mine medium, which was about 5-8 mins per side.                                                                                                                  steak1steak3

3. While steak is grilling slice your cheese, pears and bread (I heated my bread for a bit on the grill when the steak was cooking on it’s second side, but this is not necessary).


4. When steak is done allow it to rest for 5-10 mins before slicing thinly against the grain, this is important with skirt steak, if you slice with the grain it will be very hard to chew. I generally cut my piece in half, then slice each half individually (see picture).


5. Now you are ready to assemble your sandwiches. First, spread each piece of bread with about 1 tbsp. of the onion jam, then layer steak, brie, pears and finally, arugula.


6. Place sandwiches back on the grill and allow to cook for about 2 mins on each side, just enough for the outside to crisp and cheese to melt. If you prefer to heat them in oven or in a pan this is fine too. These would also be amazing paninis if you have have a panini press


7. Slice your sandwiches in half and enjoy! 🙂


Sweet Onion Jam


  • 1 medium yellow onion, very thinly sliced
  • 1/4 cup red wine vinegar
  • 1/3 cup honey
  • 1 tbsp canola or vegetable oil


  1. Start by heating canola oil in pan. Once oil is hot, add onions and cook on medium heat until onions start to release some of their liquid, about 5-10 mins.onjamonjam2
  2. Add the vinegar and honey and cook until liquid begins to thicken, then reduce heat to low and allow to cook until a thick jam forms, about 10-15 mins.onjam3
  3. Allow to cool before serving.


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