Shredded Steak Sandwiches

Name: Shredded Steak Sandwiches
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 12-14 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; 12 to 14 sandwich rolls, split

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

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
12 to 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 two forks. Return to the slow cooker and heat through. Serve on rolls.

Nutrition Facts

1/2 cup: 321 calories, 7g fat (2g saturated fat), 54mg cholesterol, 1029mg sodium, 40g carbohydrate (10g sugars, 2g fiber), 24g protein.

Originally published as Shredded Steak Sandwiches in Quick Cooking July/August 2004

Reviews

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Average Rating:

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.
dreamlady1931

Jun 29, 2009

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

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.
sharon777

Jun 8, 2008

I never add salt to anything I cook...I think it disguises the real flavor of the food and, as you said, other ingredients such as worcestershire and ketchup add enough. I've been on a low-sodium diet for 30 yrs and don't even go out to eat a lot because of the high sodium content of the foods you get at restaurants. Just leave out the salt and you'll never know it. If someone wants salt, let them add it at the table.
carolann 2

Jun 8, 2008

I must admit, that is alot of sodium in 1/2 cup serving. You bring the sodium down, and I may try it, otherwise, forget it.