Shredded Steak Sandwiches
Slow-cooked or sautéed shredded steak, piled onto rolls with onions, cheese, or sauces. Juicy, rich, and perfect for lunch or game-day eats.
Ingredients
- 3 pounds boneless beef round steak, cut into large pieces
- 2 large onions, chopped 3/4 cup thinly sliced celery 1 1/2 cups ketchup
- 1/2 cup water
- 1/3 cup lemon juice
- 1/3 cup worcestershire sauce 3 tablespoons brown sugar
- 3 tablespoons cider vinegar 2 teaspoons salt
- 2 teaspoons prepared mustard 1 1/2 teaspoons paprika
- 1 teaspoon chili powder 1/2 teaspoon pepper
- 1/8 teaspoon hot pepper sauce 12 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, chill powder, pepper and hot pepper sauce. Pour over meat. Cover and cook on high for 6-8 hours.
- Remove meat; cool slightly. Shred with a fork. Return to the sauce and heat through. Serve on rolls.
