Balsamic Steak and Brie Paninis
Make Balsamic Steak and Brie Paninis once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
Method
- 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.
Tips for the best Balsamic Steak and Brie Paninis
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Balsamic Steak and Brie Paninis ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for ea. (12–16 ounces) boneless beef ribeye steaks?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Balsamic Steak and Brie Paninis recipe medium to make?
It is rated medium: 7 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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