Sponsored by

Wine & Dine: Barbecue Beef Sandwiches

This week, Kris Allen has a great recipe for Barbecue Beef Sandwiches and a delicious bottle of Shannon Ridge Wrangler Red to go along with it.
Barbecue Beef Sandwiches

1 cup barbecue sauce
1/4 cup chopped onion
2 tablespoons brown sugar
1/4 teaspoon dry mustard
1 lb. thinly sliced deli cooked roast beef
8 (3-inch) French-style rolls

In large nonstick skillet, combine barbecue sauce, onion, brown sugar and mustard; mix well. Cook over medium-low heat for 5 to 10 minutes to blend
flavors, stirring occasionally.
Stir beef into sauce mixture until coated. Cover; simmer 2 to 3 minutes or until thoroughly heated. For each sandwich, fill rolls with beef mixture.
Note: To use slow-cooker, pour heated barbecue sauce mixture into slow-cooker. Stir beef into sauce mixture until coated. Cover; set temperature to low
until thoroughly heated. Fill rolls with beef mixture.

Page: [[$index + 1]]
comments powered by Disqus