Shredded Steak Sandwiches Recipe
Shredded Steak Sandwiches Recipe photo by Taste of Home

Shredded Steak Sandwiches Recipe

Publisher Photo
"I received this recipe when I was a newlywed over 30 years ago, and it's been a favorite since then," writes Lee Deneau, Lansing, Michigan. "The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles."
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 12-14 servings


  • 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
  • 12 to 14 sandwich rolls, split

Nutritional Facts

1 serving (1/2 cup) equals 321 calories, 7 g fat (2 g saturated fat), 54 mg cholesterol, 1,029 mg sodium, 40 g carbohydrate, 2 g fiber, 24 g protein.


  1. 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.
  2. Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with two forks. Return to the slow cooker and heat through. Serve on rolls. Yield: 12-14 servings.
Originally published as Shredded Steak Sandwiches in Quick Cooking July/August 2004, p20

Nutritional Facts

1 serving (1/2 cup) equals 321 calories, 7 g fat (2 g saturated fat), 54 mg cholesterol, 1,029 mg sodium, 40 g carbohydrate, 2 g fiber, 24 g protein.

This recipe pairs well with a full-bodied red wine.

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Reviewed Oct. 20, 2012

I just tried this recipe and thought it was quite good. I would make it again.

Reviewed Jun. 29, 2009

No offense intended but i keep wondering if those chefs know how polluted the oceans are?

Reviewed Jun. 17, 2008


Reviewed Jun. 16, 2008

According to my reading, every body needs a certain amt. of sodium. I am allergic to it so do not add any unless I bake a cake. Use it or not, it's up to your taste buds. All the chefs on the Food Network suggest using Kosher salt or Sea salt because it does not have the nasty chemicals in it. Stop belittleing recipes until you try them, not just read them.

Reviewed Jun. 8, 2008

Worcestershire sauce and ketchup don't replace adding salt-where did you get that idea?

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