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!Jump to Recipe
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.
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 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.
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.
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.
Slice into smaller pieces, then plate and serve!
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
- Horseradish sauce
- Dill pickles
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.
Frequently asked questions
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.
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.
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.
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.
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
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
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.
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