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Shredded Steak Sandwiches

 Shredded Steak Sandwiches
"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."
12-14 ServingsPrep: 15 min. Cook: 6 hours


  • 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


  • 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 two forks. Return to the slow cooker and heat
  • through. Serve on rolls. Yield: 12-14 servings.

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Shredded Steak Sandwiches (continued)

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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now