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Did you know that the word “Top” before the name of the cut of meat means it is boneless? A Top Sirloin means it is a boneless Sirloin cut.
Top Sirloin has many other names, too. Boneless Sirloin Butt Steak; Boneless Top Sirloin Steak ; Loin, Top Sirloin Butt Steak, Boneless; Sirloin Butt Steak; Top Sirloin Butt Center-Cut Steak; Top Sirloin Butt Steak, Boneless; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off.
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Confused? Me too. And I do this for a living. If you are passionate about your beef, the best thing you can do is develop a relationship with your local butcher. They will be happy to explain the different cuts to you, and may be ready to share a recipe or two.
Philly Beef Cheese Steak Sandwich
- 1 beef Top Sirloin Steak Boneless 3/4 inch thick (about 1 pound)
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 teaspoons olive oil divided
- 1 medium onion thinly sliced (about 2 cups)
- 1 medium green bell pepper thinly sliced (about 2 cups)
- 4 whole-grain or whole wheat hoagie rolls split, toasted
- 6 thin slices reduced-fat provolone cheese
- Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Season beef with garlic powder and pepper. Set aside.Cook’s Tip: You may freeze beef steak in resealable food-safe plastic bag 30 to 45 minutes or until firm, but not frozen solid for easier slicing.Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper; stir-fry 30 seconds to 1 minute. Remove from skillet; keep warm.Cook’s Tip: In some classic Philly Beef Cheese Steak Sandwiches, you’ll find the addition of sautéed sliced mushrooms. You may add 8 ounces of sliced mushrooms and stir-fry with onion and pepper.Heat 1/2 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining 1/2 teaspoon oil and remaining beef.Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired. Top beef with cheese slices. Heat, covered, 1 to 2 minutes or until cheese is melted; stir gently to mix. Place beef mixture on bottom half of rolls. Close sandwiches.Cook’s Tip: The sandwiches can be topped with chopped tomatoes, if desired.The sautéed bell pepper may be served on top of the beef instead of mixed with the beef.You may broil sandwiches filled with beef and vegetable mixture, topped with cheese slices for 2 minutes on HIGH or until cheese is melted and begins to brown.