Top Sirloin Steak Sandwiches with Cheese, Tomatoes, and Caramelized Onions

  • Active Time 25m
  • Total Time 25m
  • Rating ****

Serves 4

There are times when you feel like having a sandwich, and nothing less than a thick, juicy steak sandwich will do! Well, this is the recipe for those occasions! I always look forward to the hearty beef flavor and firm texture of top sirloin, and I recommend USDA prime grade and well-trimmed center cuts. Pounding the steaks lightly with a meat mallet or rolling pin not only makes them easier to eat but helps tenderize them. The technique of slowly caramelizing onions accentuates their natural sweet light tones and gives them a depth of flavor. You can use sweet onions (such as Vidalia or Maui) if you want an almost syrupy topping for the steaks. Use the smaller, more tender inner romaine leaves for the sandwich, and fresh vine-ripened tomatoes if possible. If you like smoky flavors, a good-quality smoked cheese will complement and highlight the grilled flavor of the steaks, especially of you use soaked mesquite or hickory wood chips on the grill.


  • For Caramelized Onions:
  • 1 tablespoon vegetable oil
  • 1 large white onion, sliced
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon ground fennel seeds
  • 1 teaspoon sherry vinegar
  • For Steaks:
  • 4 top sirloin steaks, about 8 ounces each
  • Salt
  • Pepper
  • 2 ounces smoked Cheddar cheese, smoked Gouda cheese or Jalapeño Jack cheese, thinly cut into 8 or 12 slices
  • For Sandwiches:
  • 2 tablespoons butter, softened
  • 1 tablespoons whole-grain mustard
  • 4 Kaiser rolls or French bread rolls, cut in half lengthwise
  • 8 romaine lettuce leaves
  • 2 ripe tomatoes, sliced


TO PREPARE CARAMELIZED ONIONS: Heat the oil in a sauté pan or skillet. Add the onion, salt, sugar and ground fennel and sauté over medium heat for 10 minutes, until the onions turn golden brown. Deglaze the pan with the vinegar, remove the pan from the heat and let cool.

TO PREPARE STEAKS: Pound the steaks lightly with a meat mallet and season on both sides with salt and pepper. Grill for about 4 minutes per side for medium-rare or 6 minutes per side for medium. Transfer the steaks to a platter and cover with the cheese slices so they melt slightly.

TO ASSEMBLE SANDWICH: Mix the butter and mustard together and spread on both sides of the rolls. Toast lightly on the grill or under the broiler, then remove. Place 2 lettuce leaves on the bottom half or each roll and add the tomato slices. Then add the steaks and cover them with the caramelized onions. Add the top half or the rolls and place toothpicks in the sandwiches to hold them together. Cut the sandwiches in half, place on serving plates, and serve with chips or fries if desired.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5288

nutrition information per serving

539 calories; 21g total fat; 156mg cholesterol; 616mg sodium; 27g carbohydrates; 3g fiber; 57g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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