Sirloin Sandwich Deluxe Recipes

Steps:

• Grill steak, uncovered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Spread cut side of roll tops with mayonnaise, mustard and horseradish. Slice steak diagonally; place on roll bottoms. Top with cheese and roll tops.

Steps:

• In a 5-qt. slow cooker, layer the beef, pepperoncinis and onion; sprinkle with oregano and garlic powder. Pour beer over the top. Cover and cook on low for 6 hours or until meat is tender. , Spread mayonnaise on cut sides of rolls if desired. Place cheese on roll bottoms. With a slotted spoon, place meat mixture over cheese.

Steps:

• Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
• In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
• Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
• Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

Steps:

• For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
• For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
• Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
• Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

Steps:

• In medium skillet over medium-high heat, heat.
• half of the oil.
• Add onion and green pepper;.
• stir-fry 2 minutes.
• Remove from skillet; set aside.
• In same skillet, heat remaining oil.
• Stir-fry beef, garlic, salt and pepper to taste until meat is browned.
• Stir in 2 cups of water.
• Heat till all water is gone.
• Add 2nd 2 cups of water with tabasco sauce and heat till water is all gone Serve on rolls.
• Top with onion and pepper mixture.

Steps:

• To make the relish, fire up the barbecue and, while it's blazing, char the pepper and chilli. Put in a bowl and cover with cling film. Meanwhile, char the red onion and tomato. When cool enough to handle, peel the tomato, then peel and deseed the pepper and chilli (leave in the chilli seeds if you want to add some heat). Tip the charred veg into a food processor with the lime, oil and cumin seeds, then season and pulse a couple of times to keep it chunky, or leave the machine running to make a smooth relish.
• For the steaks, mash the garlic with the lime juice, olive oil and thyme, then spread over the meat. When the coals are ashen, cook the steaks for 4 mins on each side for medium-rare, adding or subtracting 1 min either way to cook to your liking. Leave to rest for 5 mins, then carve into thick slices. Put the steaks on a board with the baguette, lettuce, relish and Tarragon & mustard mayonnaise, and let everyone assemble their own sandwich.