Texas Sized Beef Sandwiches Recipes

TEXAS-STYLE BBQ BEEF BRISKET SANDWICHES

Steps:

• Place meat in slow cooker sprayed with cooking spray, cutting into 2 pieces if necessary to fit; top with yellow onions and barbecue sauce. Cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
• Remove meat from slow cooker; cut across the grain into thin slices. Return to slow cooker; stir until evenly coated with sauce. Combine coleslaw blend, dressing and green onions.
• Fill rolls with meat mixture and coleslaw just before serving.

GIANT TEXAS TENDERLOIN SANDWICH

Steps:

• Whisk eggs and milk.
• Add salt and pepper to the egg milk.
• Cut four 5-oz slices from tenderloin.
• Butterfly each slice.
• Tenderize the meat with a mallet until it is fairly thin (approx. 1/3 inch or 2.5 cm).
• Dip each butterflied tenderloin piece in egg mix.
• Dredge tenderloin in cornmeal until completely coated.
• Deep fry for 2-3 minutes.
• Serve on bun and garnish with tomato, onions, lettuce, and ranch dressing.

TEX-MEX SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.

CHOPPED BBQ BEEF SANDWICH

Steps:

• Heat grill to medium-high heat.
• Mix sugar and Worcestershire sauce until blended; rub evenly onto both sides of roast.
• Grill roast 3 to 4 min. on each side or until seared on both sides. Meanwhile, heat oven to 325°F.
• Transfer roast to shallow pan sprayed with cooking spray. Pour beef broth over roast; cover.
• Bake 2 to 2-1/2 hours or until roast is done (160°F). Remove roast from oven; let stand 10 min. Transfer roast to cutting board, reserving cooking liquid in pan; chop meat into 1-inch pieces.
• Skim fat from surface of cooking liquid; discard fat. Return chopped meat to cooking liquid in pan; mix lightly.
• Place 1 toast slice on each of 6 serving plates; top with meat. Drizzle barbecue sauce over sandwiches; top with onions and pickles.

RIB EYE SANDWICHES

Steps:

• Heat broiler. Press peppercorns onto both sides of steaks and sprinkle lightly with salt.
• Slice onion as thinly as possible.
• Trim heels from bread loaf; cut loaf into 8 slices, about 3/4" thick.
• Heat a large skillet over med-high heat. Melt butter. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side, do not overcook.
• Add 1 tablespoon of butter between batches, if needed. Cover steaks and set aside to keep warm.
• Add 1 tablespoon butter to same skillet and saute onion about 5 minutes. Add beer and cook 5 more minutes, until liquid is almost absorbed.
• While onion cooks, toast bread under broiler 2 minutes per side or until golden brown.
• Spread garlic and herb spread (I use Boursin) over 1 side of toasted bread. Place steaks, top with onions and top with bread.
• Serve immediately. You should get 4 sandwiches.