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Sirloin Sandwiches

 Sirloin Sandwiches
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
12 ServingsPrep: 10 min. + marinating Grill: 2 hours + chilling


  • 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


  • 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.
  • 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.
  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Sirloin Sandwiches (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.