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Boneless Beef Top Sirloin Sandwich

Cook Time 25 Minutes

Serves 4 with steak leftovers

  • 1 to 1 1/2 pounds sirloin steak
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 large yellow onion, sliced
  • 1 large red pepper, seeded and sliced
  • 4 ciabatta rolls
  • 4 sliced provolone cheese
  • 2 handfuls baby arugula
  • Steak sauce of your choice

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

 

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

 

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

 

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.
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Beef Top Sirloin Sandwich

Boneless Beef Top Sirloin Sandwich

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Beef, Whole Foods
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 to 1 1/2 pounds sirloin steak
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 large yellow onion sliced
  • 1 large red pepper seeded and sliced
  • 4 ciabatta rolls
  • 4 sliced provolone cheese
  • 2 handfuls baby arugula
  • Steak sauce of your choice

Instructions

  • Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.
  • Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.
  • While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.
  • Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.