SHREDDED BEEF SANDWICHES
Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. -Marie Basinger of Connellsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 714mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SHAVED BEEF SANDWICHES WITH MUSTARD
Spicy brown mustard gives these French dip style sandwiches a kick of tangy mustard flavor
Provided by ReadySetEat
Categories Lunch, Sandwich/Wrap
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir together 3 tablespoons mustard, salt, pepper, thyme and rosemary in small bowl. Rub mustard mixture over beef.
- Heat large nonstick skillet over medium-high heat. Add oil and beef to skillet. Cook beef on each side 2 minutes, until lightly browned. Remove to a baking dish and bake until internal temperature reads 135°F, about 40 to 50 minutes.
- Meanwhile, pour beef broth into skillet and stir to remove browned bits. Simmer 10 minutes; set aside and keep warm. Use a slotted spoon to remove any large bits, if desired.
- Remove beef from oven and cover tightly with foil. Rest 15 minutes, until internal temperature reaches 145°F for medium rare.
- Place bun halves on baking sheet. Spread each evenly with butter. Bake 10 minutes, until lightly toasted. Spread remaining mustard evenly on bottom buns. Use a sharp knife to shave beef as thinly as possible. Divide beef evenly onto bottom buns. Top with cheese and top buns. Serve with warm au jus for dipping.
Nutrition Facts : @id https, Calories 482 calories
SHAVED BEEF SANDWICHES
Make and share this Shaved Beef Sandwiches recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet on medium heat. Slice onion, add to heated skillet. Add garlic when onions become soft. Stir fry about 1 minute. Add shaved beef and brown stirring onions and garlic through meat, about 10 minutes.
- When meat is browned, add gravy, cover and reduce heat to low. Simmer for about 10 minutes. If you have too much liquid, uncover to reduce liquid.
- Serve on buns with horseradish mayonnaise.
Nutrition Facts : Calories 381.8, Fat 24.2, SaturatedFat 8.7, Cholesterol 99.9, Sodium 311.5, Carbohydrate 6.5, Fiber 1.1, Sugar 2.1, Protein 33.3
PHILLY STEAK SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
- Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.
BEEF SANDWICHES AU JUS
These hearty sandwiches are served with individual ramekins of well-seasoned beef au jus for dipping. This recipe is a favorite of ours when time is of essence. Guests always rave when I prepare it, too. Nobody leaves the table hungry. -Marge Miller, Atlantic Mine, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.
Nutrition Facts : Calories 503 calories, Fat 23g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1365mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein.
EASY STEAK SANDWICH
I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Provided by zigmondo
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
- Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
- Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g
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