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Teriyaki Sandwiches Recipe
Teriyaki Sandwiches Recipe photo by Taste of Home

Teriyaki Sandwiches Recipe

Publisher Photo
The meat for these sandwiches comes out of the slow cooker tender and flavorful. Living as we do in the foothills of the Cascades, we frequently have deer and elk in the freezer. I sometimes substitute that in this recipe, and it never tastes like game. -Bernice Muilenburg, Molalla, Oregon
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES: 8 servings

Ingredients

  • 2 pounds beef boneless chuck steak
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • 4 teaspoons cornstarch
  • 2 tablespoons water
  • 8 French rolls, split
  • 1/4 cup butter, melted
  • Pineapple rings
  • Chopped green onions

Nutritional Facts

1 serving (1 each) equals 427 calories, 19 g fat (8 g saturated fat), 89 mg cholesterol, 875 mg sodium, 33 g carbohydrate, 1 g fiber, 29 g protein.

Directions

  1. Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender.
  2. Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1-1/2 cups.
  3. Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through.
  4. Brush rolls with butter; broil 4-5 in. from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions. Yield: 8 servings.
Originally published as Teriyaki Sandwiches in Taste of Home February/March 1998, p25

Nutritional Facts

1 serving (1 each) equals 427 calories, 19 g fat (8 g saturated fat), 89 mg cholesterol, 875 mg sodium, 33 g carbohydrate, 1 g fiber, 29 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Teriyaki Sandwiches

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 23, 2012

I like to double this recipe and when the meat has cooked for the 7 hours I then shred the beef. Instead of the liquid in the meat since that soaks into the beef I drain the pineapple juice into the measuring cup and do not double this part of the recipe. If I need to add a little water I do, but 2 cans of pineapple have enough juice. Yummy!

MY REVIEW
Reviewed Jun. 1, 2011

I love this recipe and use it alot - mine has never dried out. I do use low sodium soy sauce since I found it salty the first time, but otherwise excellent and very easy.

MY REVIEW
Reviewed Oct. 31, 2010

I don't know if the liquid quantities were incorrect, but making this in the crockpot, I ended up with 2 pounds of dried up steak that was beyond rescuable.

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