Spicy Barbequed Beef Sandwiches Recipes

SPICY BARBECUED ROAST BEEF SANDWICHES

Steps:

• In 10-inch skillet, mix salsa and barbecue sauce. Stir in beef. Cook over medium heat 8 to 10 minutes, stirring frequently, until mixture is hot.
• Spoon beef mixture evenly onto bottom halves of buns. Sprinkle 1/4 cup cheese over each. Cover with top halves of buns.

SESAME AND GINGER BEEF SANDWICHES

Steps:

• Microwave the pizza dough on 50 percent power to soften, 1 to 2 minutes, then let rest 5 minutes. Grease a large plate with vegetable oil; shape the dough into a 9-inch round and place on the plate. Sprinkle with 1 tablespoon sesame seeds and 1/4 teaspoon salt.
• Toss the coleslaw mix, vinegar, chili oil, and salt to taste in a bowl. In another bowl, toss the roast beef, sesame oil, scallions and ginger.
• Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the dough seed-side down and sprinkle with the remaining 1 tablespoon sesame seeds. Cover and fry, shaking the pan occasionally, until the dough is golden, about 3 minutes per side, turning with tongs. Transfer to paper towels, season with salt and cool.
• Wipe out the skillet and place over high heat. Add the roast beef mixture and stir-fry until crisp, 1 to 2 minutes. Slice the flatbread in half horizontally. Layer the beef, coleslaw mixture and cilantro on the bottom half. Cover with the top and cut into 4 wedges.
• Bing is a Chinese flatbread, often used to sandwich meat, eggs or fried dough for breakfast.
• Per serving: Calories 561; Fat 27 g (Saturated 5 g); Cholesterol 27 mg; Sodium 906 mg; Carbohydrate 62 g; Fiber 4 g; Protein 22 g

BARBECUE BEEF FOR SANDWICHES

Steps:

• Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
• In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
• Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
• With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

SPICY BARBECUED BEEF SANDWICHES

Steps:

• In a Dutch oven over medium heat, saute onion and garlic in oil until lightly browned. Add roast and brown on all sides. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender. Remove meat; cool. Simmer sauce, uncovered, for 30 minutes. Shred meat; return to sauce and heat through. Serve about 1/2 cup on each roll.

SPICY BARBEQUED BEEF SANDWICHES

Steps:

• To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat.
• Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.
• Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat.

SPICY SHREDDED BEEF SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper. , Cover and cook on low until meat is tender, 8-10 hours. , Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.

TING-TOWN BARBEQUE BEEF SANDWICH

Steps:

• To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
• Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
• About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
• To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

BBQ BEEF SANDWICH RECIPE

Steps:

• Stack meat on microwaveable plate; top with cheese.
• Microwave on HIGH 30 sec. or until cheese is melted.
• Spread roll with sauce; fill with meat, onions and lettuce.

SWEET & SMOKY BBQ BEEF FOR SANDWICHES

Steps:

• Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
• In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
• Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.) Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
• Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
• When the time is up check tenderness. The meat should pull apart with a fork easily.
• Remove the roast from the pan to a plate if it is done.
• The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
• On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
• Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.

REALLY EASY BBQ BEEF SANDWICH'S

Steps:

• Slice the onion and slowly brown in 2 Tbsp of butter until onions are soft and carmelization begins, should be ready a little before the beef is done, sprinkle lightly with salt when done.
• In a medium bowl, combine ketchup, cola, and worcestershire and syrup.
• In a sauce pan, bring to a boil and then simmer, uncovered, 20 minutes,.
• stirring occasionally.
• While the sauce is cooking, slice the round steak and chop the pepper.
• In a 12 inch skillet on med-high setting heat the oil and add the chopped green pepper and cook for 2 mins (or until soft).and then add the sliced beef and garlic powder.
• Quickly cook the meat just until no longer red and no blood is showing, you may need to do this in batches. If the sauce is ready add the meat and peppers to it right away. If not just set the skillet aside for the few mins until the sauce has cooked for the 20 minutes.
• After the 20 mins add beef mix and gently simmer an additional 5 minutes.
• Serve on toasted buns with onions topping the beef mix.