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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources