CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES
This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
SHREDDED BBQ BEEF
This Shredded BBQ Beef is fall-apart tender and flavorful! Beef chuck roast is seasoned & braised in the oven (or crock pot). It is finished with a homemade BBQ seasoning giving it tons of flavor.
Provided by Susie Weinrich
Categories Dinner
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°.
- In a small bowl mix together all the BBQ Seasoning ingredients. Expert Tip - make sure all the brown sugar clumps are separated before moving on.
- Reserve 2 tbsp of the BBQ Seasoning and set aside.
- Pat the beef dry with paper towels. Then cut it into 3 inch chunks. Discard any large pieces of white fat.
- Season all sides of the beef with the BBQ Seasoning.
- In a large pot (that has a lid, like a Dutch oven) whisk together the beef broth, Worcestershire and tomato paste. Add the onions and garlic to the pot.
- Place the seasoned beef pieces on top of the onions in the pot.Expert Tip- mop up any excess seasoning with the beef pieces before placing in the pot.
- Pop the lid on and place in the preheated oven for 3 hours, until the beef shreds easily.Expert Tip- if at the end of 3 hours your beef is not tender, add 20 minute increments until it is ready.
- Remove the beef pieces from the pot, place on a rimmed baking sheet and shred with 2 forks.Remove any large pieces of fat you may come across.
- Optionally you can add the garlic and cooked onions from the braising liquid to your shredded beef. The actual braising liquid is discarded in this recipe. It can tend to be quite greasy and would also make your bbq beef greasy.
- Sprinkle 1/2 of the reserved BBQ Seasoning over the shredded beef and toss to coat. Give it a taste and add more seasoning to your liking.
- Mix the beef with 1/2 cup of your favorite BBQ Sauce.
- Serve the Shredded BBQ Beef on buns or rolls with additional BBQ sauce, coleslaw, pickles and/or cheese.... whatever toppings you like!
Nutrition Facts : ServingSize 1 serving, Calories 497 kcal, Carbohydrate 20 g, Protein 46 g, Fat 27 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Sodium 1589 mg, Fiber 2 g, Sugar 13 g
OPEN-FACED BBQ BEEF SANDWICH
Provided by Food Network
Categories main-dish
Time P3DT13h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a wood fire or outdoor charcoal grill to medium heat.
- In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
- Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
- Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
- Preheat a wood fire or outdoor charcoal grill to medium heat.
- In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
- Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
- Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
- Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.
BBQ BEEF OVEN TOASTED DELI SANDWICH
Make and share this BBQ Beef Oven Toasted Deli Sandwich recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425*.
- Spread one side of each bread slice with mayonaise. Place 4 of the bread slices on greased baking sheet, mayonaise-sides down. (Mayo on the outside browns the outer crust.)
- SPREAD bread slices on baking sheet with flavorings. Top with OSCAR MAYER Meat, veggies and KRAFT Cheese; cover with remaining 4 bread slices, mayonaise-sides up.
- BAKE 6 minute or until golden brown; turn over. Bake an additional 6 to 7 minute or until sandwiches are golden brown on both sides.
Nutrition Facts : Calories 346.5, Fat 16.3, SaturatedFat 7.1, Cholesterol 38.5, Sodium 790.2, Carbohydrate 36.8, Fiber 1.6, Sugar 8.1, Protein 13.1
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