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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources