PDQ HOT BEEF SANDWICHES
An original recipe from my good friend Vicki! She isn't very computer literate so asked me to post this. I made this for Christmas and it was a hit! Can be prepared the day before which makes it very handy for busy holidays!
Provided by GOLDIE6175
Categories Main Dish Recipes Sandwich Recipes Beef
Time 11h50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
- Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
- Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 6.9 g, Cholesterol 109.1 mg, Fat 31.8 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 12.5 g, Sodium 412.4 mg, Sugar 3.3 g
SPICY SHREDDED BEEF SANDWICHES
If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. -Kristen Langmeier, Faribault, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 534 calories, Fat 23g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1187mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 41g protein.
MO'S SPICY BEEF STEW
Wanting to do something different with the standard beef stew, I added a spicy twist to this family's comfort food. It's quick and easy and sure to please the hungry!
Provided by MOCOOKS2
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Mix flour, garlic salt, and black pepper together in a shallow dish.
- Gently press beef cubes into the flour mixture to coat evenly.
- Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
- Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
- Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 38.3 g, Cholesterol 99.8 mg, Fat 13.4 g, Fiber 4.2 g, Protein 39 g, SaturatedFat 4.5 g, Sodium 933.8 mg, Sugar 2.4 g
SPICY BEEF SANDWICH
Make and share this Spicy Beef Sandwich recipe from Food.com.
Provided by carolle simmers
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spoon garlic/caper butter on cut surfaces of the Roll.
- Add beef and lettuce and cut on the diagonal.
SPICY SANDWICH
Make and share this Spicy Sandwich recipe from Food.com.
Provided by divine ambrosia
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix together salt pepper butter cilantro and garlic paste.
- Apply it on one side of the both the bread slices and roast on the same side on a griddle.
- On the white side of one slice apply mayonnaise.
- On the white of the other slice apply a little of ketchup and chili sauce.
- Cut the onion and potato into rounds.
- Arrange on the side of the mayonnaise and close with the other and serve.
- (Add more salt and pepper on the slices if required).
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- Heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef and season it with salt and pepper. Cook it for 3 minutes per side if you prefer it medium, or 4-5 minutes per side if you prefer it well done.
- Thinly slice the 2 chilies. Heat the remaining oil in a skillet over medium heat. Add the chili slices, cherry tomatoes, and diced bell pepper. Season with salt and pepper and cook the veggies for about 2 minutes. Pour the white wine and continue cooking until it reduces by half.
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- In a large saucepan over medium heat, combine the chopped tomatoes, chiles, tomato sauce, cilantro, chipotles, adobo sauce, and lime juice. Season with salt and pepper, to taste. Simmer and stir, then reduce the heat to medium-low and continue to cook gently for 15 minutes, stirring occasionally.
- Remove the sauce from the heat and add the "beef" broth. Transfer the sauce to a blender, purée the sauce until smooth — it should be thin. (Be very careful when blending hot liquid. Doing it in batches and covering the lid with a towel while keeping your hand on it, pressing it down, is the best way to keep it from spilling out. As an alternative, you can use an immersion blender.) Keep warm until time to serve.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion. Cook and stir the onions until they begin to soften. Then, add the garlic and jalapeños, stirring to incorporate the ingredients well.
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