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sous vide sirloin on grilled bread with horseradish sauce and arugula

Sous Vide Top Sirloin Sandwiches

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  • Author: Mike Vrobel
  • Total Time: 2 hours 15 minutes
  • Yield: 8 sandwiches 1x


Sous Vide Top Sirloin Sandwiches, browned on the grill, with crusty bread, arugula, and goat cheese. A fantastic homemade roast beef sandwich, perfectly medium-rare thanks to sous vide cooking.


  • 2 pound top sirloin cap roast (aka Culotte or Picanha)
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 4 sprigs fresh thyme
  • 4 cloves garlic, minced
  • 1 loaf crusty french bread

Optional toppings

  • Arugula
  • Flaky salt for sprinkling (I love Fleur de Sel de Camargue, but any flaky salt will do)
  • Balsamic vinegar
  • Goat cheese
  • Dijon mustard


  1. Sous Vide the Sirloin: Sprinkle the sirloin roast with the salt and pepper. Put the roast in a large (gallon/3.9 liter) vacuum pouch, and add the thyme and garlic. Seal the bag and sous vide at 130°F/54.5°C for at least 2 hours, up to 8 hours.
  2. Set the grill for direct high heat: Set the grill up for cooking on direct high heat, and clean the grill grate. For my gas grill, I preheat with all the burners on high for 15 minutes, then brush the grate clean with my grill brush. If you have a sear burner or infrared burner, this is the time to use it - you want the grill as hot as possible.
  3. Prep the french bread and sirloin for the grill: While the grill is heating: Cut the french bread in half lengthwise, then crosswise into sandwich sized pieces. Remove the sirloin from the bag and discard the herbs and garlic. Pat the sirloin dry with paper towels.
  4. Sear the sirloin over direct high heat: Put the sirloin on the grill over direct high heat. Sear, flipping every minute, until the roast is well browned on both sides, about 4 minutes total. Move the roast to a carving board. Put the french bread on the grill, cut side down, and grill until just starting to brown, about 30 seconds. Immediately remove the bread to a platter - grilled bread goes from toasted to burnt in moments.
  5. Slice the sirloin, make the sandwiches, and serve: Slice the roast as thin as possible. To assemble a sandwich: Spread Dijon mustard on the bottom piece of bread, pile on some sliced beef, then top with a small handful of arugula. Sprinkle with the coarse salt and drizzle with a little balsamic vinegar. Spread goat cheese on the top piece of bread, and put it on top of the sandwich. Repeat until all the sandwiches are built, then serve.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Sunday Dinner
  • Method: Sous Vide
  • Cuisine: American