Best Spicy Barbecued Beef Sandwiches Recipes

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SPICY BARBECUED ROAST BEEF SANDWICHES



Spicy Barbecued Roast Beef Sandwiches image

Enjoy dinner tonight with these cheesy sandwiches made with roast beef cooked in BBQ sauce and chunky salsa - ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 5

1/2 cup chunky-style salsa
1/2 cup honey-flavored barbecue sauce
1/2 lb thinly sliced cooked roast beef
4 hoagie buns, split
1 cup shredded pepper Jack cheese (4 oz)

Steps:

  • In 10-inch skillet, mix salsa and barbecue sauce. Stir in beef. Cook over medium heat 8 to 10 minutes, stirring frequently, until mixture is hot.
  • Spoon beef mixture evenly onto bottom halves of buns. Sprinkle 1/4 cup cheese over each. Cover with top halves of buns.

Nutrition Facts : Calories 550, Carbohydrate 62 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1220 mg, Sugar 18 g, TransFat 1 g

SPICY BARBECUED BEEF SANDWICHES



Spicy Barbecued Beef Sandwiches image

I work full-time outside of the home, so I look for economical meals like this that can be served for a couple of days. I like to serve these sandwiches with baked beans and coleslaw.

Provided by Taste of Home

Categories     Lunch

Time 4h30m

Yield 12 -14 servings.

Number Of Ingredients 15

1 large onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
1 beef sirloin tip roast (3 pounds)
4 cups water
2 cups ketchup
1 cup salsa
2 fresh jalapeno peppers, seeded and minced
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon liquid smoke, optional
12 to 14 hard rolls, split and toasted

Steps:

  • In a Dutch oven over medium heat, saute onion and garlic in oil until lightly browned. Add roast and brown on all sides. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender. Remove meat; cool. Simmer sauce, uncovered, for 30 minutes. Shred meat; return to sauce and heat through. Serve about 1/2 cup on each roll.

Nutrition Facts :

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