Hearty and Delicious Sirloin and Onion Sandwiches Recipe is a Dinner Winner
Bottled balsamic dressing is the secret ingredient that makes juicy steak even more delicious.
When it comes to comfort food, sandwiches are, of course, a classic. And this sirloin and onion sandwiches recipe really takes the concept to the next level with its tender, juicy grilled steak, vegetables, herbs and delicious steak seasonings. It’s a great weeknight meal, or a weekend treat. No matter when you eat it, you’re bound to love it.
One of the secrets to this recipe: marinating the steak in a tangy balsamic dressing. The marinade infuses the meat with flavor and makes it extra tender. Then, once the streak is grilled we top it with sautéed onions and put it on multigrain bread slathered with a garlicky mayo and layered with lots of veggies to create a medley of flavors and textures that are downright irresistible. Give it a they and let us know what you think!
Related: Looking for more steak recipes? These Steak Fajitas Are a Toss-Together Dinner Delight — Easy Sheet Pan Recipe
Yields
Total Time
Prep Time
Ingredients
- ½ cup bottled balsamic vinaigrette
- 1 Tbs. chopped rosemary
- 1 lb. boneless sirloin steak
- ⅓ cup light mayonnaise
- 1 clove garlic, minced
- 1 Tbs. olive oil
- 2 onions, thinly sliced
- 4 tsp. 25% less sodium Montreal steak seasoning
- 8 slices multigrain bread
- 1 cup drained sliced beets, from 15-oz. can (optional)
- 2 tomatoes, sliced
- 2 cups baby arugula
Instructions
PrintPlace dressing and rosemary in large plastic food-storage bag; add steak. Seal bag; chill 2 hrs., turning bag several times to evenly distribute marinade. In bowl, combine mayonnaise and garlic; reserve.
In medium nonstick skillet, heat oil over medium-high heat. Add onions; cook, stirring occasionally, until lightly browned, 10–12 min. Add ½ cup water; reduce heat to medium-low. Cover; cook, stirring occasionally, until tender and water has evaporated, 12–15 min.
Prepare grill for medium-high direct-heat cooking. Remove steak from marinade; discard remaining marinade. Using paper towels, pat steak dry; rub with seasoning. Grill, flipping once, 4–5 min. per side for medium-rare. Let rest 5 min. before slicing.
Spread reserved mayonnaise mixture on one side of bread slices; top half with beets (if using), then tomatoes, steak, onions and arugula. Top with remaining bread, mayonnaise side down.
Nutrition
- Calories: 578 kcal
- Fat: 26 gram
- Saturated Fat: 6 gram
- Protein: 37 gram
- Carbohydrate: 47 gram
- Fiber: 8 gram
- Cholesterol: 81 mg
- Sugar: 11 gram
- Sodium: 1,141 mg
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