Open Faced Sirloin Steak Sandwiches
2-3 lb beef sirloin tip roast
½ cup teriyaki or soy sauce
½ cup low-sodium beef broth
¼ cup vegetable oil
2 Tbsps finely chopped yellow onion
3 cloves garlic, minced
2 Tbsps brown sugar
1 tsp Worcestershire sauce
½ tsp hot pepper sauce
homemade bread or store bought Italian loaf, sliced thick
provolone or Monterey Jack cheese slices
Mix together teriyaki or soy sauce, beef broth, vegetable oil, onion, garlic, brown sugar, Worcestershire, and hot pepper sauce.
Place roast in a large zip-top bag, pour marinade over and refrigerate overnight.
In the morning, place roast and marinade in slow cooker.
Cover and cook on low 7-8 hours.
Remove roast from cooker and shred; return to cooking liquids.
Toast bread and place on a baking sheet; layer shredded beef and cheese on top of toasted bread.
Broil in oven 2-3 minutes, or until cheese is lightly browned.
Plan accordingly, overnight marinating needed.