Best 8 Sirloin Steak Sandwiches With Homemade Dipping Sauce Recipes

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

SIRLOIN STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• Mis the kosher salt, paprika, pepper, garlic powder, oregano and cayenne pepper in a small bowl.
• Trim the fat cap off of the roast and cut it in half. Rub each of the halves with half of the seasoning mixture, massaging it into each side of the roast. Wrap with plastic wrap and refrigerate for 1-24 hours.
• Preheat the grill on high for about 10 minutes.
• Rub the roast with the remaining seasoning mix. Sear the roast on all sides. Turn off one side of the grill and place the roast on the side that the burners are off so the roast will cook over indirect heat. Turn every 10-15 minutes or so.
• Cook the sirloin roast for about 1 hour or until the internal temperature measures 140 degrees or medium rare.
• Cover with aluminum foil and rest for 20 minutes. Slice the beef very thinly. Slather both sides of the buns with the tiger/horseradish sauce, top with sliced beef, sliced onions and pickles. Serve warm or at room temperature.

SENSATIONAL STEAK SANDWICH

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.

SHAVED STEAK FRENCH DIP WITH SWISS

Steps:

• 1. In a small sauce pan, combine the onion soup mix, beef broth, sugar, and Worcestershire sauce and bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes.
• 2. Meanwhile, heat 2 Tbsp. olive oil in nonstick skillet. Season the steak with salt and ground pepper. Saute until meat is fully cooked.
• 3. Set oven to broil: Divide meat between 4 buns. Add a slice of cheese to the top and broil just until cheese is melted and begining to brown slightly.
• 4. Serve with a side of Aujus!

SIRLOIN STEAK SANDWICHES

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.

SIRLOIN STEAK SANDWICHES WITH SMOKY RELISH

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.

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

SIRLOIN WITH SOUR CREAM SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.