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Sirloin Sandwiches

SUBMITTED BY: Judi Messina

"Mom is always happy to share her cooking, and these tender, tasty beef sandwiches are a real crowd-pleaser. A simple three-ingredient marinade flavors the grilled beef wonderfully. -Judi Messina, Coeur d'Alene, Idaho"
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PREP TIME  10 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 cup soy sauce
  • 1/2 cup vegetable oil
  • 1/2 cup cranberry or apple juice
  • 1 (3 pound) boneless beef sirloin tip roast
  • 1 (1 ounce) package au jus gravy mix
  • 12 French rolls, split

DIRECTIONS

  1. In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 cup for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally.
  2. Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes, for 1 hour or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight. Just before serving, prepare gravy mix according to package directions. Thinly slice roast; add to the gravy and heat through. Serve on rolls.
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