Pull Apart Beef Sandwiches Recipes

SLOW-COOKER PULLED-BEEF SANDWICHES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, barbecue sauce, dressing and broth in slow cooker. Add beef; stir to coat.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; skim fat from sauce. Shred beef with 2 forks; stir beef back into sauce. Using slotted spoon, place 1/2 cup beef mixture onto bottom of each bun. Cover with tops of buns.

SOUTHERN BARBEQUE PULLED BEEF SANDWICHES

Steps:

• Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
• Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
• Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
• Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
• Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
• Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
• Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

SHREDDED BEEF SANDWICHES

Steps:

• In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.

PULLED BRISKET SANDWICHES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.

SHREDDED BEEF CHUCK ROAST

Steps:

• In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
• Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.
• With a slotted spoon, transfer beef to a large bowl; with two forks, shred beef, discarding fat. Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container, up to 5 days.

PULL-APART BEEF SANDWICHES

Steps:

• Place all ingredients into a baking dish and cover.
• Bake at 250 degrees for 8-10 hours
• Pull apart and serve on buns.
• Use the leftover juice as an au jus to dip sandwiches in.

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

Steps:

• Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
• Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
• Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
• Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

PULL-APART SLIDERS

Steps:

• Preheat broiler with a rack in upper third. Divide beef into twelve 3-inch round patties; place on a rimmed baking sheet and season with salt and pepper. Broil until browned, about 8 minutes. Transfer to paper towels.
• Switch oven to 350°F. Using a serrated knife, split rolls in half horizontally. Place bottom half on a parchment-lined rimmed baking sheet. Layer with half of cheese; top each roll with a burger patty. Layer with remaining cheese; place other half of rolls on top. Brush rolls with melted butter and sprinkle with sesame seeds. Bake until cheese is melted and rolls are lightly toasted but still soft, 8 to 10 minutes. Using toothpicks, skewer each slider with a small piece of lettuce and tomato and cornichon slices on top; serve.