Southwest Beef Sandwich Recipes

Steps:

• Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
• Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
• To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

Steps:

• Combine first 4 ingredients.
• Fill rolls with lettuce, meat, cheese and corn mixture.

Steps:

• Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside. , In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside. , Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce. , Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm. ,

Steps:

• 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
• 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
• 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
• 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
• 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
• 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
• 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).

Steps:

• In a large saucepan, cook the onion in hot oil over medium heat about 4 minutes or until tender.
• Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat.
• Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.
• To serve, sprinkle some of the cheese over bottoms of onion rolls.
• Spoon about 1/2 cup meat mixture over cheese on each bun. Place a few jalapeno slices on top if desired.
• Sprinkle with remaining cheese and the shredded lettuce. Add roll tops.

Steps:

• In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

Steps:

• Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.

Steps:

• Cut roast to fit a 4 quart slow cooker.
• In a small bowl, mix together the cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine.
• Rub the mixture generously onto all sides of the beef.
• Place the roast in the slow cooker.
• Add in the undrained tomatoes, chile peppers, onion, and jalapeño peppers.
• Cover and cook on LOW for 8-10 hours.
• Shred the roast with 2 forks (may need to take the roast out of the slow cooker to do this step, if so, just add the shredded meat back to the slow cooker when finished and let heat thoroughly).
• Add in the cilantro and season with salt/pepper if desired; stir to combine.
• Sprinkle cheese over the bottoms of each roll.
• With a slotted spoon, add 1/2 cup meat mixture on top of the cheese.
• Add a lettuce leaf and place tops of rolls over lettuce.