Texas BBQ Beef Sandwich

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Moist, melt in your mouth beef, smothered in Texas style BBQ sauce and held in thick, buttered Texas toast. A hearty lunch any time of year.

Ingredients

96 oz. IBP Cut and Ready Beef Strips, USDA Select, 15 percent marination
4 oz. vegetable oil
16 oz. beef broth
60 oz. smoky barbecue sauce, commercially prepared
1 tbsp. black pepper, coarse ground
24 pieces Texas toast, thick-sliced
3/4 cup melted butter
24 garlic cloves, halved lengthwise
3 oz. red onion, thinly sliced
6 oz. pickled jalapeño peppers, sliced and drained

Steps

1. Working in several small batches, heat 1/4 cup of the oil in a large sauté pan over med.-high heat. Add 48 oz. of the beef strips and sauté for 5 min. or until moisture has evaporated and the beef strips are browned on all sides.

2. Remove beef from pan and reserve. Repeat the browning process with the second batch of beef strips. Combine both batches in the sauté pan.

3. Add the beef broth and simmer while scraping up brown bits. Add the barbecue sauce and black pepper. Stir to combine.

4. Transfer BBQ beef mixture to a heavy baking pan. Cover tightly and bake in a preheated 300°F convection oven for 1 hr.

5. Transfer to another container. Cover and hold hot, above 135°F.

6. Per order, place 2 slices of Texas toast on a flat work surface. Brush one side of each toast piece with ½ tbsp. melted butter. Lightly toast bread, buttered sides down, on a flattop griddle or in a sauté pan over med. heat.

7. Rub toasted sides of each slice of Texas toast with 1 clove of garlic.

8. Place the toasted sides of the toast down and portion 8 oz. of BBQ beef on each bottom slice. Top with 1/4 oz. red onion rings and 1/2 oz. jalapeño pepper slices. Close the sandwich with the top slice of toast.

More From FoodService Director

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources