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Home » Weeknight Meals » 30 Minutes or Less

Sirloin Steak Sandwich

by lena

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This Sirloin Steak Sandwich is piled high with juicy strips of Sirloin, basil aioli, pickled onions, tomato, and arugula on golden toasted bread. It’s an epic game-day snack!

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small steak sandwiches on parchment paper next to a jar of basil aioli and green herbs.

This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

The best game-day sandwich

When the game is on or I’m preparing for the tailgating party, there’s one snack that’s always on my mind: a Sirloin Steak Sandwich. Those tender, juicy strips of Sirloin Steak and tangy toppings stuffed into crusty bread are what dreams are made of. It’s the ultimate sandwich!

There’s something so special about filling a sandwich with steak. Whether it’s strips of grilled Flank Steak, a garlic butter Ribeye, or even the leftover Prime Rib Roast, that juicy beef takes every bite up a level.

close up on small steak sandwiches.

Broiled Top Sirloin is the star of the show in this steak sandwich recipe. Naturally flavorful, it doesn’t need much before it heads into the oven – just a dusting of salt! It works its magic to draw out the moisture and seal in the juices, leaving you with tender bites that pair perfectly with fresh and tangy toppings, like pickled red onions, arugula, lemon basil aioli, and tomatoes.

Slice it into smaller pieces and pass this epic sandwich around at kickoff. It might be hard to focus on the game, but those flavors make it worth it! 

What is Sirloin Steak?

Top Sirloin is one of several cuts that come from the Sirloin Primal cut on the cow. It’s a naturally lean and flavorful steak you can count on to be affordable and perfect for grilling season.

ingredients for sirloin steak sandwiches in individual bowls.

Ingredients and substitutions

This is a simple and flexible beef steak sandwich that only needs 3 things: steak, bread, and toppings. Here’s what I used:

  • Top Sirloin Steak – Top Sirloin can be cooked in almost any way, from grilling to pan-fried to sous vide. For this recipe, the steak is broiled in the oven because it’s a hands-off approach that still results in a tender, flavorful steak. Head to the Tips section below to learn how to broil a steak to perfection.
  • Baguette – This is a hearty sandwich, which means you’ll need thick, crusty bread to house the meat and toppings. My go-to is a baguette but you could also use French rolls or ciabatta.
  • Lemon basil aioli – A homemade creamy sauce with herbaceous and bright layers.
  • Arugula – Or use romaine, iceberg lettuce, or spinach.
  • Pickled red onions – Adds a tangy crunch that should never be missed!
  • Tomatoes – Sliced and layered on the sandwich.
4 images showing how to broil and slice a sirloin steak.

How to make a Sirloin Steak sandwich

While the steak is coming down to room temperature on the kitchen counter, arrange the top rack in the oven to be about 4 inches under the broiler. Turn the broiler on high.

If you don’t have a broiler pan, line a baking sheet with foil or parchment paper and place a wire rack on top. Spray with cooking spray.

Now you can prepare the steak. Pat it dry and season both sides with salt. Transfer it to the wire rack. 

Broil the steak. After 5 minutes, flip it and continue cooking until it’s at your desired doneness (I recommend medium-rare or medium).

Take the steak out of the oven and let it rest. After about 10 minutes, transfer it to a cutting board and thinly slice it against the grain.

4 images showing how to assemble basil aioli and arugula on toasted baguette slices.

Assemble the sandwiches. Toast the oiled bread in the broiler, then spread aioli on both sides. Pile some arugula, tomato slices, sliced steak, and pickled onions in the baguette.

4 images showing how to assemble steak sandwiches.

Slice into smaller pieces, then plate and serve! 

a steak sandwich sliced into 4 smaller pieces.

Steak sandwich toppings

There are endless toppings you can pile on these steak sandwiches. These are just a few ideas to get you inspired:

  • Provolone cheese
  • Mozzarella cheese
  • Sauteed peppers and onions
  • Caramelized onions
  • Garlic aioli
  • Roasted red peppers
  • Mustard
  • Horseradish sauce
  • Sauerkraut
  • Dill pickles
close up on cooked and sliced sirloin steak.

Tips for cooking the best Sirloin Steak

  • Broiling is a hands-off cooking method, but you can also grill the steak or pan-fry it with butter and herbs.
  • The cook time under the broiler will depend on the thickness of your steak. Use this broiling cooking chart for extra recommendations and guidance.
  • Once it’s done broiling, let the steak rest for 10 minutes. You can even tent it with foil to really seal in those juices.
  • Slice the cooked steak against the grain (AKA the narrow end rather than the wide end).

Looking for more tips and tricks? Check out these detailed broiling basics to learn how to achieve the best results.

close up on a sliced steak sandwich.

Frequently asked questions

What is the best steak to use for sandwiches?

Any cut that you can slice thinly, basically. Sirloin Steak is one of my favorites but Ribeye Steak, Skirt Steak, and New York Strip are also great options.

What do you serve with steak sandwiches?

As one of the best game day snacks, steak sandwiches should be paired with a variety of delicious and crispy finger foods. Plate them with potato wedges, chicken tacos, chicken wings, french fries, nachos, and more fun snacks.

How do you make a tender steak sandwich?

Follow the tips above to make sure your Sirloin Steak is always tender and juicy. Also, Sirloin is at its best when cooked to medium-rare or medium. Use a meat thermometer to double-check these temperatures.

What is Sirloin Steak best used for?

Top Sirloin makes for an impressive main dish when served with compound butter and simple side dishes, like mashed potatoes and green beans. However, it’s also well suited for sandwiches, kabobs, stir fry, and salads.

close up on a sliced steak sandwich.

Make ahead and storing

Make ahead: You can save a little time by preparing the pickled red onions and basil aioli up to 2 days ahead of serving. Keep them in separate containers in the fridge until it’s time to assemble the sandwiches.

Storing: Keep the leftover steak in an airtight container in the fridge for up to 4 days.

Looking for more game-day recipes with beef?

  • Garlic Butter Steak Bites
  • Easy Chebureki with Beef and Pork
  • Grilled Steak Kabobs
  • Thai Beef Salad
  • Ribeye Steak Crostini

Did you try this Sirloin Steak Sandwich? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Sirloin Steak Sandwich

5 from 5 votes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
This Sirloin Steak Sandwich is piled high with juicy strips of Sirloin, basil aioli, pickled onions, tomato, and arugula on golden toasted bread. It’s an epic game day snack!

Ingredients

For the steak:

  • cooking spray
  • 1 pound Sirloin Steak
  • 1 teaspoon kosher salt

For the sandwiches:

  • 1 baguette sliced in half lengthwise and toasted
  • ½ cup Lemon Basil Aioli
  • 2 cups arugula
  • 1 cup Lena’s Kitchen Pickled Onions
  • 2 tabelspoons olive oil for bread
  • 1 large tomato thinly sliced

Instructions

Broil the steak:

  • Arrange a rack about 4 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with aluminum foil. Coat a wire rack with cooking spray and fit over the baking sheet.
  • Pat the steak dry with a paper towel. Season both sides with the salt and place on the wire rack. Broil (the steak should be 1 to 2 inches from the broiler’s heating element) for 5 minutes. Flip the steak and continue broiling until well-browned and charred at the edges, 4 to 5 minutes more for medium-rare, or 6 to 7 minutes more for medium.
  • Let the steak rest for 10 minutes on the rack.
  • When ready to use, transfer the steak to a cutting board and thinly slice across the grain.

Assemble the sandwiches:

  • Spread Lemon Basil Aioli on the toasted baguette. Add arugula, sliced steak, pickled onions. Put the top of baguette on top of the sandwich and slice into smaller pieces. Serve warm or at room temperature.

Notes

Make ahead: Lena’s Kitchen Pickled Onions can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The Lemon Basil Aioli can also be made up to 2 days in advance and stored in an airtight container in the refrigerator.
Storing: Leftover steak can be stored in an airtight container in the refrigerator for up to 4 days.
Course: Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine: American
Keyword: 30 minute meal, beef, dinner, easy dinner, main dish, sandwich, snack, steak

Nutrition

Calories: 313kcal | Carbohydrates: 23g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 2519mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 483IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 3mg

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Recipe Rating




Reviews
Questions

Comments

  1. olga

    at

    wanted to leave 5 stars but website would go more ten 4.sorry. awesome sandwich.Lena always have best ad tryed recepies. can u plz do more keto recepies. thank you somuch

    Reply
    • olga

      at

      5 stars
      it finally worked. I had some sirloin on hand. Lena I love ur recepies. you’re style of cooking is same as mine. thank you

  2. Shey

    at

    5 stars
    Delicious and easy to make!

    Reply

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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