Sub Sandwiches with Steak and Camembert

Sub Sandwiches with Steak and Camembert
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time


Add all
  • 4x1/4 lb
    (4x125 g)

    minute steaks or thin steaks

  • italian seasoning to taste

  • Salt and pepper to taste

  • 1/4 lb
    (115 g)

    canadian camembert, thinly sliced

  • 4

    submarine buns 7 inches (17.5 cm) each

  • grainy french mustard to taste (moutarde de Meaux)

  • shredded lettuce to taste

  • few tomato slices


Barbecue steaks for 4 to 5 minutes each side, season with salt, pepper and Italian seasoning while grilling. After turning, top each steak with 2 or 3 slices of cheese and close barbecue lid. Continue cooking for 4 minutes. Remove steaks and set aside. Toast buns lightly on grill. Brush with mustard and top with lettuce and tomato. Place cheese steaks on buns. Season again with salt, pepper and Italian seasoning. Serve immediately.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007