Steak & Brie Sandwiches with Balsamic Cranberry Sauce

 

Beer Cheese Brat

 

Ingredients (Yield 8)

  • 1 package Johnsonville Stadium Potato Hamburger Buns

  • 1 (3 - 4 lb) beef roast

  • 1/4 c. soy sauce

  • 1/4 c. Worcestershire sauce

  • 1/2 c. balsamic vinegar

  • 1/2 c. beef broth

  • 3 cloves garlic, minced

  • 1 1/2 tsp. ground ginger

  • 6-8 oz. brie, sliced

  • 1 bunch arugula

Balsamic Cranberry Sauce:

  • 1 c. fresh or frozen cranberries

  • 1/4 c. balsamic vinegar

  • 1/3 c. water

  • 2 Tbsp. brown sugar

  • 1/4 tsp. ground ginger

Directions

Add the beef roast, soy sauce, Worcestershire sauce, balsamic vinegar, beef broth, garlic, and ginger to a slow cooker. Cook on low 6-8 or high 4-6 hours. Shred the meat when fully cooked.

Meanwhile, place cranberries, balsamic vinegar, water, brown sugar, and ginger to saucepan. Bring to a boil, reduce heat, and simmer 10 minutes.

Place desired amount of meat onto the bun. Top with brie, cranberry sauce, and arugula. Top with remaining bun.

Enjoy!

 
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