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Shredded Steak Sandwiches

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
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    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.

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Reviews

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Average Rating:
  • oreo95
    Jun 1, 2019

    Made this using a 3 pound rump roast. I did omit the salt, other than that made it exact. Delicious and so easy. smelled so good cooking, husband kept asking , "Is it time to eat yet"! Thanks Lee

  • fhquilting
    Feb 26, 2019

    I left out the salt, added 1/2 C BBQ sauce and 1 tsp liquid smoke. Wonderful and tasty. Family loved it!

  • Chris
    Jun 22, 2018

    I adapted the recipe to use what I had on hand: a round roast and Sweet Baby Ray's barbecue sauce. I did use the onion and celery. The result was delicious! I will probably make these for a family reunion in August.

  • rebelwithoutaclue
    Jun 10, 2018

    For those of you that were worried about sodium content, substitute MSG (Accent) to cut the level by 1/3rd. I use Accent in all my cooking that requires salt. It also really boosts the flavor! I cooked this in my Dutch Oven @ 300 degrees for 3 hrs. Didn't even need forks to separate. Strained the liquid and used as a dipping sauce. Next time I will add a pkg. of pot roast dry seasoning mix for added flavor and cut back a little on the ketchup.

  • luigimon
    Jul 4, 2015

    I love this! I used a chuck roast and cooked it on low for about 5 hours and it was perfect. The sauce is tangy, not quite bbq though. Other than the meat, I followed the recipe exact. Served it on Hawaiian jumbo buns the first night, the mixed in with buttered egg noodles the next. So good!!! Next time......nachos!!

  • Remenec
    Jul 2, 2015

    The marinade was packed with flavor, although I wasn't excepting it to taste like barbecue sauce. This wasn't mentioned in the print magazine, as it was online. As other reviewers mentioned, the recipe called for quite a bit of salt. I left it out and still thought the recipe had plenty of flavor.

  • CMichaels
    Feb 25, 2015

    I followed this recipe exactly. I thought the flavor was ok. Edible but not delicious and I was disappointed. My biggest disappointment was how the meat cooked. I keep thinking that this possibly was supposed to be cooked on low, not high. The meat was overdone and I did it for 7 hours. I was surprised to see meat cooked on high for so long and might have been better on low but taste was still just ok.

  • whiteflower_pa
    Oct 20, 2012

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