Show Subscription Form




Sirloin Sandwiches Recipe
Sirloin Sandwiches Recipe photo by Taste of Home

Sirloin Sandwiches Recipe

Publisher Photo
Mom is always happy to share her cooking, and these tender, tasty beef sandwiches are a real crowd-pleaser. A simple three-ingredient marinade flavors the grilled beef wonderfully. -Judi Messina, Coeur d'Alene, Idaho
TOTAL TIME: Prep: 10 min. + marinating Grill: 2 hours + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 2 hours + chilling
MAKES: 12 servings

Ingredients

  • 1 cup soy sauce
  • 1/2 cup canola oil
  • 1/2 cup cranberry or apple juice
  • 1 beef sirloin tip roast (3 to 4 pounds)
  • 1 envelope beef au jus gravy mix
  • 1 dozen French rolls, split

Directions

  1. In a large resealable plastic bag, combine the soy sauce, oil and juice. Remove 1/2 cup for basting. Add the roast to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate reserved marinade.
  2. Drain and discard marinade. Grill roast, covered, over indirect heat for 1 hour, turning every 15 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinate. Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight.
  3. Just before serving, prepare gravy mix according to package directions. Thinly slice roast; add to the gravy and heat through. Serve on rolls. Yield: 12 servings.
Originally published as Sirloin Sandwiches in Taste of Home August/September 2000, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Sirloin Sandwiches

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 18, 2012

I added provolone cheese for a french dip

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT