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!

Instructions

1. 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.
2. When ready to cook, remove your steak from the fridge 30 minutes before cooking and season with your favorite steak rub.
3. 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.
4. 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.
5. 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.
6. When the steak is done and the grill is still hot, toast your French bread on the grates.
7. 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.
8. 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.
9. Place the sandwich on a tray and put back on the hot grill for the cheese to melt.
10. When the cheese has melted, place the top bun on your sandwich, transfer to a cutting board and slice at an angle.
11. Serve with your favorite side, and enjoy!