Barbecued Roast Beef Sandwiches Food

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

BBQ BEEF SANDWICHES

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.

BARBECUED ROAST BEEF SANDWICHES

Steps:

• In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
• Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.

QUICK BARBECUED BEEF SANDWICHES

Steps:

• Heat oil in saucepot. Add onion and cook until tender.
• Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 minute Add beef and heat through. Serve beef mixture on rolls.

ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

BARBECUED BEEF SANDWICHES

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

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.

BBQ ROAST BEEF SANDWICHES

Steps:

• Preheat grill for indirect heat by heating one side of the grill to medium heat and leaving the burners on the other side of grill turned off. Mix chili powder, 1 tsp. of the pepper and the garlic powder; rub evenly onto all sides of meat. Place on cool side of grill; cover with lid.
• Grill meat, without turning, 1 hour. When internal temperature of meat reaches 140ºF, brush meat with 1/4 cup of the barbecue sauce. Continue grilling, covered, 10 min. or until internal temperature of meat reaches 150ºF. Transfer meat to carving board. Tent with foil. Let stand 10 min. or until internal temperature reaches 160ºF. Meanwhile, toss coleslaw blend with dressing and remaining 1/2 tsp. pepper.
• Cut meat across the grain into thin slices. Add to remaining 1/2 cup barbecue sauce in large bowl; toss to coat. Spoon into rolls. Serve with the coleslaw.

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.

GRILLED ROAST BEEF AND STILTON SANDWICH

Steps:

• Mash first 3 ingredients in small bowl until almost smooth. Place bread on work surface and spread mixture on 1 side of each slice. Top each of 4 bread slices with 1/4 of beef, then onion and arugula. Season with pepper. Top with remaining bread, cheese side down.
• Melt butter in heavy large skillet over medium-high heat. Add sandwiches and cook until golden, about 2 minutes per side. Serve hot.

THE BEST ROAST BEEF FOR SANDWICHES

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

GRILLED ROAST BEEF SANDWICHES

Steps:

• In a large skillet, cook the onion, green pepper, mushrooms, and garlic in hot oil, until tender; stir frequently; sprinkle with salt and pepper to taste.
• On four slices of bread, place two slices cheese, two slices of beef, and one-fourth of vegetable mixture on each bread slice.
• Top with remaining cheese and bread slices.
• Spread butter on the outsides of the bread slices.
• Sprinkle lightly with garlic salt.
• On a hot griddle or in a hot skillet, grill sandwiches for 3-4 minutes on each side or until golden brown.
• Serve hot.