Sirloin with Savory Shallot Pan Sauce, Roasted Green Beans & Italian-Spiced (Cheese) Bread

Sirloin with Savory Shallot Pan Sauce, Roasted Green Beans & Italian-Spiced (Cheese) Bread

Sirloin with Savory Shallot Pan Sauce, Roasted Green Beans & Italian-Spiced (Cheese) Bread

Who needs a steakhouse when you can make this restaurant-quality meal at home? Juicy, perfectly seasoned sirloin is seared to perfection and topped with a rich, savory shallot pan sauce. Roasted green beans, seasoned with Dr. C’s Magical Meat Dust, add a fresh and flavorful bite, while crispy, buttery Italian-spiced bread completes the plate. Whether you enjoy it as-is or add a cheesy twist, this dish delivers bold flavors and steakhouse-quality satisfaction—all from the comfort of your own kitchen.

Serves 4

Ingredients

  • 28 oz Top Sirloin Steak
  • 1 lb Green Beans
  • 2 Shallots, diced
  • 1 Baguette or French Bread
  • 1-2 oz Beef Stock Concentrate
  • 2-4 tbsp Butter
  • 1 cup Shredded Cheddar Cheese (optional)
  • Dr. C's Magical Meat Dust
  • Dr. C's Tuscan Heat Dust (optional)
  • Olive Oil
  • Garlic Salt
  • Salt & Pepper



Preparation Steps

1. Preheat & Prep

  • Preheat the oven to 425°F.
  • Dice the shallots and trim the green beans.



2. Roast the Green Beans

  • Toss green beans with olive oil and spread them on a parchment-lined baking sheet.
  • Season with Dr. C’s Magical Meat Dust.
  • Roast for 7 minutes on the middle rack.


3. Prepare the Italian-Spiced (Cheese) Bread

  • Slice the bread loaf and spread each piece with butter.
  • Season with Dr. C’s Tuscan Heat Dust (optional) and garlic salt.



  • After the green beans have roasted for 7 minutes, place the bread on the top rack.
  • Roast both the green beans and bread for another 7 minutes.
  • Remove from the oven.




  • (Optional) Sprinkle shredded cheddar cheese over the bread and return to the oven until melted.


4. Cook the Steaks

  • Pat steaks dry with paper towels.
  • Generously season with Dr. C’s Magical Meat Dust.



  • Heat oil in a cast iron pan over medium-high heat.
  • Add steaks and cook to your desired doneness.
  • Remove from heat and let rest.


5. Make the Shallot Pan Sauce

  • In the same pan used for the steak, add a small drizzle of oil and the diced shallots.
  • Cook over medium heat until softened.
  • Stir in the beef stock concentrate and a splash of water.
  • Simmer until the sauce thickens.
  • Remove from heat and stir in 1-2 tbsp butter.
  • Season with salt & pepper to taste.
  • (Optional) Thicken with a slurry of cold water (2 tbsp) and corn starch (1 tsp).


6. Serve

  • Slice the bread and steaks.
  • Drizzle the steaks with the shallot pan sauce.
  • Serve with roasted green beans and the Italian-spiced bread.

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