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

Industry News & Opinion

Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

All 6,800 students in the district will be...

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

FSD Resources