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Sandwiches: Barbecue Beef Sandwiches

Source of Recipe


LyndaLoo






List of Ingredients



• 5 tablespoons dark brown sugar, divided
  
• 3/4 teaspoon black pepper
  
• 2 flank steaks (1 pound)
  
• 1 cup chopped onion
  
• 1 (8 ounce) can tomato paste
  
• 3 tablespoons worcestershire sauce
  
• 3 tablespoons molasses
  
• 3 tablespoons cider vinegar
  
• 1 tablespoon chili powder
  
• 1 teaspoon garlic powder
  
• 1 teaspoon dry mustard
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon salt
  
• 10 submarine rolls (2 1/2 ounce each), halved
  
• Red onion sliced, optional
  
• Dill pickle slices, optional
  






Instructions



1. Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks.
   
   
2. Combine 1/4 cup brown sugar, onion and next 9 ingredients (onion through salt) in crockpot.
   
   
3. Add steaks; turn to coat.
   
   
4. Cover and cook on high for 1 hour.
   
   
5. Reduce heat to low and cook for 7 hours.
   
   
6. Remove steaks; reserve sauce. Shred steaks with 2 forks.
   
   
7. Return shredded steak to cooker; stir into sauce.
   
   
8. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onions and pickles, if desired. Cover with tops of rolls.
   
   
9. Yield: 10 servings at 435 calories each.