Hickory Smoked Sirloin Steak Sandwich

Hickory Smoked Sirloin Steak SandwichHickory Smoked Sirloin Steak Sandwich

By now some of you have heard us refer to “Love the Second Time Around”. What we talking about is our BBQ leftover’s, and here that is a lot of good stuff. I especially like doing these 2 inch sirloins just for the leftovers.  The butcher knows us and he takes it from there…

I just posted the recipe for this steak and had this nice steak sandwich in mind while grilling it. We used a toasted garlic sourdough roll for our foundation. I make a “Garlic Blue Cheese Mayo” that will knock your socks off. It is good and with more than just a hint of garlic and blue cheese. Then, a little smoked Swiss cheese and the fixins of your choice and you are set…

The potatoes were leftovers also…

Directions: Hickory Smoked Sirloin Steak Sandwich

Slice the steak as thin as you can. I use a meat slicer but a sharp knife will do just as well. Toast your bun, add the cheese, and toast that, too.  Patti did this under the broiler for a short time. Then, from there you are good to go. Add your favorite stuff.  We like lettuce, tomato and grilled onions.

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

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Ken & Patti

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Hickory Smoked Sirloin Steak Sandwich
 
Prep time
Total time
 
By now some of you have heard us refer to “Love the Second Time Around”. What we talking about is our BBQ leftover’s, and here that is a lot of good stuff. I especially like doing these 2 inch sirloins just for the leftovers. The butcher knows us and he takes it from there… I just posted the recipe for this steak and had this nice steak sandwich in mind while grilling it. We used a toasted garlic sourdough roll for our foundation. I make a “Garlic Blue Cheese Mayo” that will knock your socks off. It is good and with more than just a hint of garlic and blue cheese. Then, a little smoked Swiss cheese and the fixins of your choice and you are set…
Author:
Recipe type: Tailgating
Cuisine: American BBQ
Ingredients
  • Left over Grilled Sreak
Instructions
  1. Slice the steak as thin as you can. I use a meat slicer but a sharp knife will do just as well. Toast your bun, add the cheese, and toast that, too. Patti did this under the broiler for a short time. Then, from there you are good to go. Add your favorite stuff. We like lettuce, tomato and grilled onions.

 

 

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