I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. —Lee Deneau, Lansing, Michigan
Shredded Steak Sandwiches
Shredded Steak Sandwiches
Prep Time
15 min
Cook Time
360 min
Yield
14 servings
Ingredients
- 3 pounds beef top round steak, cut into large pieces
- 2 large onions, chopped
- 3/4 cup thinly sliced celery
- 1-1/2 cups ketchup
- 1/2 to 3/4 cup water
- 1/3 cup lemon juice
- 1/3 cup Worcestershire sauce
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 2 to 3 teaspoons salt
- 2 teaspoons prepared mustard
- 1-1/2 teaspoons paprika
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 to 1/4 teaspoon hot pepper sauce
- 14 sandwich rolls, split
Directions
- Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat.
- Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.
Nutrition Facts
1 sandwich: 347 calories, 7g fat (2g saturated fat), 39mg cholesterol, 1100mg sodium, 44g carbohydrate (13g sugars, 2g fiber), 27g protein.
