BARBECUE BEEF SANDWICHES
These full-flavored sandwiches really hit the spot after a busy day. They're easy to make and have a fantastic blend of seasonings-no one can eat just one!
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.
Nutrition Facts :
VERY BEST BARBECUE BEEF SANDWICHES
These sweet and tangy barbecue beef sandwiches definitely live up to their name. Friends will want the recipe-they're that good.
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.
Nutrition Facts : Calories 417 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 1g fiber), Protein 28g protein.
SLOW-COOKED BARBECUED BEEF SANDWICHES
Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. -Tatina Smith, San Angelo, Texas
Provided by Taste of Home
Categories Lunch
Time 8h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.
Nutrition Facts : Calories 458 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1052mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein.
BISTRO BEEF BARBECUE SANDWICHES
These zippy barbecue sandwiches make for fun late-summer dinners and are perfect for potluck gatherings, too. The coleslaw topping adds the perfect tangy crunch. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Mix first nine ingredients. Cut roast in half; cut slits in roast and insert garlic. Place in a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until tender, 8-10 hours., Remove beef. Skim fat from cooking liquid. Shred meat with two forks; return to slow cooker and heat through. Serve on rolls with coleslaw.Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 411 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.
BBQ BEEF SANDWICHES
After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals ... if there's any left over. -Rebecca Rohland, Medford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.
Nutrition Facts : Calories 354 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 24g protein.
BBQ BRAISED BRISKET SANDWICHES
Steps:
- In a medium bowl, stir to combine the chile flakes, chili powder, garlic powder, onion powder, paprika, brown sugar and some salt and pepper. Rub the spice mix on the brisket to coat. Place in a large resealable bag or dish and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 325 degrees F and position a rack in the center of the oven.
- Heat the olive oil in a large Dutch oven set over medium heat. Sear the brisket, fat-side down, until caramelized and browned, 6 to 8 minutes, then flip and cook another 5 minutes.
- Pour in the Nancy's Sweet and Tangy BBQ Sauce, Worcestershire and beer. Bring to a simmer, then cover the pot and transfer to the oven. Cook until the brisket is tender and the internal temperature of the thickest part reads 185 degrees F on an instant read thermometer, about 2 hours 30 minutes.
- Place the brisket on a cutting board to rest for 20 minutes, and reserve the cooking sauce. Slice the brisket thinly against the grain, then return the meat to the Dutch oven and coat in the sauce. Pile the meat onto the sandwich rolls, spread some mayo on one side of the roll and then drizzle some extra sauce over the meat to serve.
- In a medium saucepan, heat the butter over medium heat. Add the onions and cook until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook 1 minute, then whisk in the tomato sauce, ketchup, sugar, vinegar, mustard, cayenne and some salt. Bring to a boil, then reduce to a simmer and cook for 45 minutes.
OVERNIGHT BRICK SANDWICH
This sandwich features an assortment of Italian flavors that blend together during an overnight stay in your refrigerator. Makes wonderful picnic fare.
Provided by JudyCC
Categories Lunch/Snacks
Time 12h15m
Yield 1 sandwich, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice the focaccia lenghtwise through the center to split the loaf into halves.
- Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use.
- Spread half of the soft spreadable cheese over the insides of both bread halves, then top that with a thin spread of tapenade.
- Arrange the red peppers on top of the tapenade on only one of the bread halves. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining provolone cheese.
- Top the sandwich with the other half of the bread, then wrap sandwich tightly in plastic wrap.
- Set the sandwich on a large baking sheet, then carefully set 1 or 2 bricks on top. Refrigerate for at least 2 hours, preferably overnight.
- When ready to serve, unwrap the sandwich and cut crosswise into slices.
- **If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.
BBQ BEEF SANDWICHES
Adapted from a family friend's recipe. Delicious and my husband asks for it all the time! Great as leftovers and can be made into a beef stew too! Serve on toasted sourdough roles and serve with coleslaw (we like the Fanny Flagg recipe).
Provided by AHales
Categories One Dish Meal
Time 5h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a slow cooker.
- Cook on high for approximately 5 hours (longer is okay).
- Add more bbq sauce (to taste) and salt and pepper and make sure the meat has come off the bone and is stringy.
- Cook for a further 30 minutes.
- Serve on toasted buns.
Nutrition Facts : Calories 107.9, Fat 2.5, SaturatedFat 0.3, Sodium 968.8, Carbohydrate 19.6, Fiber 1.5, Sugar 11.4, Protein 3.3
BACON CHEESEBURGER SLIDER BAKE
I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you want to make only one batch. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers Lunch
Time 45m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 380 calories, Fat 24g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 628mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 2g fiber), Protein 18g protein.
JOHN MADDEN'S BBQ BEEF SANDWICHES
Zesty and tangy! From "John Madden's Ultimate Tailgating"... this is a fabulous BBQ beef recipe for those Sunday or Monday Night Football parties, tailgating at the stadium, or just 'cause they're soooo good. Cook time doesn't include preparation of the roast.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan or small soup pot, brown onions in butter until tender.
- Add all other ingredients including cooked and shredded beef.
- Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours.
- (I can't vouch for the crock pot method, but stovetop works just fine!).
- Serve on buns or rolls.
Nutrition Facts : Calories 341.1, Fat 10.2, SaturatedFat 4.7, Cholesterol 119.9, Sodium 1483.7, Carbohydrate 26.6, Fiber 1, Sugar 22.4, Protein 38.4
OVERNIGHT BBQ BEEF SANDWICHES
I found this recipe on allrecipes, and wanted to get it into my cookbook because my family LOVED it! I used a roast instead of the brisket, and it fell apart, it was so tender. The sauce can be a little thin, so more cornstarch may be needed. I also ran the sauce through the blender while I was shredding the beef, because my family doesn't like chunky onions.
Provided by kellib626
Categories Roast Beef
Time 10h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, worcestershire sauce, and liquid smoke into a slow cooker, stir. Lay beef into the sauce. Cook on low for 10 hours.
- Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with 2 forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce, stir the mixture back into the slow cooker. Add the shredded beef, stir. Serve hot on whole wheat buns.
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