Sirloin Sandwiches Recipe

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Sirloin Sandwiches Recipe
Sirloin Sandwiches Recipe photo by Taste of Home
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Sirloin Sandwiches Recipe

Read Reviews
2 1 1
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 2 hours + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 2 hours + chilling

Ingredients

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

Directions

In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 cup for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes, for 1 hour or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). 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.
Originally published as Sirloin Sandwiches in Taste of Home August/September 2000, p35

  • 1 cup soy sauce
  • 1/2 cup vegetable oil
  • 1/2 cup cranberry or apple juice
  • 1 boneless beef sirloin tip roast (3 to 4 pounds)
  • 1 envelope beef au jus gravy mix
  • 1 dozen French rolls, split
  1. In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 cup for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally.
  2. Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes, for 1 hour or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). 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.
Originally published as Sirloin Sandwiches in Taste of Home August/September 2000, p35

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DRGARDN User ID: 4979357 40677
Reviewed Feb. 18, 2012

"I added provolone cheese for a french dip"

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