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BUFFET STYLE SIRLOIN STEAK SANDWICHES
1 1/2 lbs sirloin steak/Roast
1 small white onion
1/2 red bell pepper
1/2 yellow bell pepper
2 cups sliced portabella mushrooms
1 package brown gravy mix
1 cup cold water

Slice the steak into thin pieces, sauté with olive oil. When browned, add white onion, peppers and mushrooms until slightly soft. Transfer from stove to Crock-pot.
Next, make the brown gravy mix packet--in the frying pan you just took the meat and vegetables from. Thicken slightly and add to the mixture of meat and vegetables in the Crock-Pot. Cook on low for 4-5 hours. Serve on whole wheat buns with a pickle spear. Submitted by: Theresa

SIRLOIN STEAK
Salt and pepper a sirloin steak/roast.
Spread on 2 1/2 tablespoons mustard, pour on 2 tablespoons of Worcestershire sauce and cut up 2 1/2 tablespoons butter and spread on steak.
Wrap in foil and cook at 350 degrees for 1 1/2 hours.

BAKED SIRLOIN TIPS
1 ½  lb sirloin steak/roast, cut into sm. chunks
1 c. Worcestershire sauce
Seasoned salt
Lemon pepper
2 tbsp. lemon juice

Line baking dish with foil. Mix Worcestershire sauce and lemon juice. Place sirloin chunks and Worcestershire and lemon juice in dish. Sprinkle heavily with lemon pepper and seasoned salt. Cover tightly with foil. Bake at 400 degrees until done.


SIRLOIN SUPREME
1 med. sirloin steak/roast
2 onions
2 cans mushroom soup 2 c. rice (not Minute rice)

Put steak in roasting pan. Slice onions on top. Pour soup over top. Bake 1 hour at 350 degrees. Add rice. Stir into soup well. Bake one more hour or until rice is done.


SIRLOIN TIDBITS
1 1/2 lbs. sirloin or round steak/roast, cut in bite size pieces
1 pkg. onion soup mix
1 can mushroom soup
1/2 c. wine

Combine all ingredients in casserole. Cover. Bake in 300 degree oven about 2 hours. Serve over rice or noodles. Yields 4 to 6 servings.