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Barbecue Beef Sandwiches




Source of Recipe


Heidi


List of Ingredients




Barbecue Beef Sandwiches


1 Reynolds® Hot Bags® Foil Bag, large size
2 pounds boneless beef sirloin steak, 1/2–inch thick
1 cup thinly sliced onions
1 cup barbecue sauce
2 tablespoons flour
1 tablespoon hot chili powder*
1/2 teaspoon salt
8 sandwich rolls


Recipe





PREHEAT grill to medium-high or oven to 450°F. PLACE bag in a 1-
inch deep pan. Cut steak lengthwise in half and then crosswise into
1/8" thick strips. Combine steak strips, onions, barbecue sauce,
flour, chili powder and salt.

OPEN foil bag. Sprinkle flour inside foil bag. Arrange steak
mixture in foil bag in an even layer.

TO SEAL, double fold open end of foil bag. Leave bag in pan when
transporting to and from grill or oven.

TO COOK, slide foil bag onto grill or leave foil bag in supporting
pan and place in oven. GRILL 15 to 20 minutes in covered grill OR
BAKE 30 to 35 minutes in supporting pan in oven.

USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully
fold back top of foil bag, allowing steam to escape. Stir steak
mixture; spoon over sandwich rolls.

*For a spicier sauce add 1 teaspoon hot sauce.


Number of Servings: 8