Taste of Home
Shredded Steak Sandwiches
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 14 servings.
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
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3 pounds beef top round steak, cut into large pieces
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2 large onions, chopped
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3/4 cup thinly sliced celery
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1-1/2 cups ketchup
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1/2 to 3/4 cup water
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1/3 cup lemon juice
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1/3 cup Worcestershire sauce
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3 tablespoons brown sugar
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3 tablespoons cider vinegar
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2 to 3 teaspoons salt
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2 teaspoons prepared mustard
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1-1/2 teaspoons paprika
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1 teaspoon chili powder
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1/2 teaspoon pepper
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1/8 to 1/4 teaspoon hot pepper sauce
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14 sandwich rolls, split
Directions
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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.
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2.
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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