Reverse Seared Sirloin Sandwich
Prep Time: 30 Min | Cook Time: 1 Hrs
- 1 1lb sirloin steak
- 2 1 red bell pepper (sliced)
- 3 1/2 large white onion (sliced)
- 4 1 tbsp. crushed garlic
- 5 3-4 sliced provolone cheese
- 6 Loaf of French bread
- 7 Truff spicy mayonnaise
- 8 Coarse salt
- 9 Favorite steak rub
Elevate your sandwich game with this Reverse Seared Sirloin Sandwich! Using the reverse sear method ensures your steak will have a delicious crust on the outside, making your sandwich even better!
- Optional: the night/day before, remove your steak from its packaging and pat dry. Generously season with coarse salt and put on a wire rack and place in the fridge uncovered to dry brine.
- When ready to cook, remove your steak from the fridge 30 minutes before cooking and season with your favorite steak rub.
- Fire your smoker up to 250 degrees and prepare for indirect cooking. Start your reverse sear by smoking the sirloin steak until it reaches an internal temperature of 120 degrees.
- Once the steak has reached 120 degrees, remove it from the smoker and transfer to a plate and lightly cover with foil. Allow the steak to rest while you prepare for direct cooking over high heat to sear the steak.
- Sear your steak on both sides so you get a nice crust. Cook the steak until 130-135 degrees internal temperature. Remove the steak from the grill and transfer to a cutting board to rest.
- When the steak is done and the grill is still hot, toast your French bread on the grates.
- While the steak is resting, add some olive oil to a pan over medium high heat and sauté your onions and peppers until they begin to soften. Add in your crushed garlic and season everything with a little SPG. Cook until the peppers and onions are softened.
- Prepare your sandwich by slicing the sirloin steak against the grain and place slices on the toasted bread. Add the pepper and onions on top of the steak and layer 3-4 slices of provolone on top of the peppers. Generously spread your Truff mayonnaise on the top slice of bread.
- Place the sandwich on a tray and put back on the hot grill for the cheese to melt.
- When the cheese has melted, place the top bun on your sandwich, transfer to a cutting board and slice at an angle.
- Serve with your favorite side, and enjoy!