Bourbon Top Sirloin Steak & Onion Sandwich


  • 1 lb Meyer Natural Angus Top Sirloin
  • Salt and freshly ground black pepper
  • 2 tbsps Vegetable oil
  • 1 Large red onion (sliced)
  • 2 cloves Garlic (finely chopped)
  • 1 cup Cherry tomatoes (halved)
  • 1/4 cup Beef broth
  • 3 tbsps Bourbon
  • 8 Potato rolls (split)


1. Season steak on both sides with salt and pepper. In 10- to 12-inch skillet, heat oil over medium heat. Add steak; cook 3 to 5 minutes on each side or until browned. Transfer steak to cutting board.

2. Add onion to skillet; cook 3 to 5 minutes or until softened. Add garlic and tomatoes; cook 2 to 3 minutes or until tomatoes begin to brown. Remove skillet from heat. Add broth and bourbon to skillet. Stir; return skillet to heat. Cook 1 minute longer or until broth is reduced by half. Season with salt and pepper.

3. Cut steak across grain into slices. Fill rolls with steak; top steak with onion-tomato mixture.