Best 7 Spicy Shredded Beef Sandwiches Recipes

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Are you craving a tantalizing culinary experience that sets your taste buds ablaze? Look no further than our exploration of the best recipes for spicy shredded beef sandwiches. Embark on a journey where we uncover the secrets of mouthwatering sandwiches bursting with bold flavors. Get ready to spice things up as we delve into a realm of culinary delights, transforming simple ingredients into a symphony of heat and harmony. Whether you prefer a classic sandwich with a kick or a unique fusion of flavors, we have you covered. So, grab your apron, fire up your stove, and let's dive into the world of spicy shredded beef sandwiches.

Here are our top 7 tried and tested recipes!

SPICY BARBEQUED BEEF SANDWICHES



Spicy Barbequed Beef Sandwiches image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h25m

Yield 12 servings

Number Of Ingredients 8

1 (2 1/2 to 3-pound) beef chuck pot roast, or other cut suitable for roasting
1 tablespoon garlic powder
Salt
Freshly ground black pepper
1 tablespoon all-purpose flour
1 cup barbecue sauce, divided
2 tablespoons hot sauce, divided
12 Kaiser rolls or crusty Italian rolls, sliced

Steps:

  • To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat.
  • Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.
  • Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat.

SPICY SHREDDED BEEF SANDWICHES



Spicy Shredded Beef Sandwiches image

If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. -Kristen Langmeier, Faribault, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 12 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (4 to 5 pounds)
2 medium onions, coarsely chopped
1 jar (16 ounces) sliced pepperoncini, undrained
1 jar (8 ounces) pickled jalapeno slices, drained
1 bottle (12 ounces) beer or nonalcoholic beer
1 envelope onion soup mix
5 garlic cloves, minced
1/2 teaspoon pepper
12 kaiser rolls, split
12 slices provolone cheese

Steps:

  • Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper. , Cover and cook on low until meat is tender, 8-10 hours. , Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.

Nutrition Facts : Calories 534 calories, Fat 23g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1187mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 41g protein.

SPICY BARBECUED ROAST BEEF SANDWICHES



Spicy Barbecued Roast Beef Sandwiches image

Enjoy dinner tonight with these cheesy sandwiches made with roast beef cooked in BBQ sauce and chunky salsa - ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 5

1/2 cup chunky-style salsa
1/2 cup honey-flavored barbecue sauce
1/2 lb thinly sliced cooked roast beef
4 hoagie buns, split
1 cup shredded pepper Jack cheese (4 oz)

Steps:

  • In 10-inch skillet, mix salsa and barbecue sauce. Stir in beef. Cook over medium heat 8 to 10 minutes, stirring frequently, until mixture is hot.
  • Spoon beef mixture evenly onto bottom halves of buns. Sprinkle 1/4 cup cheese over each. Cover with top halves of buns.

Nutrition Facts : Calories 550, Carbohydrate 62 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1220 mg, Sugar 18 g, TransFat 1 g

SHREDDED BEEF SANDWICHES



Shredded Beef Sandwiches image

Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. -Marie Basinger of Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 8h45m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup cola
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1 tablespoon white vinegar
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 beef rump roast or bottom round roast (2 pounds)
2 teaspoons canola oil
2 medium onions, chopped
1/2 cup ketchup
8 hoagie buns, split

Steps:

  • In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.

Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 714mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

ITALIAN SHREDDED BEEF SANDWICHES



Italian Shredded Beef Sandwiches image

Juicy beef, fragrant with garlic, pepper and other spices. A great dish for a crowd, or just freeze the leftovers.

Provided by RecipeNut

Categories     Lunch/Snacks

Time 10h5m

Yield 15 serving(s)

Number Of Ingredients 9

5 lbs chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Good Seasonings Italian salad dressing mix

Steps:

  • Trim excess fat from roast.
  • Place roast in crockpot.
  • Mix water with all.
  • seasonings and pour over roast.
  • Cover and cook on low 8- 10 hours.
  • Remove meat, allow to cool slightly and shred, discarding any fat.
  • Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
  • Use a slotted spoon to serve meat on large buns or rolls.

SLOW COOKER SHREDDED BEEF SANDWICHES



Slow Cooker Shredded Beef Sandwiches image

I like to serve these mouth-watering sandwiches with a side of coleslaw. The homemade barbecue sauce is exceptional and is wonderful for dipping.

Provided by LEAHB21

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 10h15m

Yield 16

Number Of Ingredients 11

1 (10.5 ounce) can condensed beef broth
1 cup ketchup
½ cup packed brown sugar
½ cup lemon juice
3 tablespoons steak sauce
2 cloves garlic, minced
1 tablespoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 (3.5 pound) beef eye of round roast, cut in half
16 sandwich buns, split

Steps:

  • Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
  • Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
  • Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
  • Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

Nutrition Facts : Calories 601.1 calories, Carbohydrate 80.1 g, Cholesterol 54.3 mg, Fat 11.7 g, Fiber 3.9 g, Protein 41.2 g, SaturatedFat 3.3 g, Sodium 1287.2 mg, Sugar 15.2 g

CROCK-POT SHREDDED BEEF SANDWICHES



Crock-Pot Shredded Beef Sandwiches image

I've seen quite a few other recipes on here like this one, but they all have Italian dressing in them. Which I was a little weirded out by so I didn't want to use it. I came across this recipe in a Taste Of Home book and figured I'd give it a try. Please note that it IS a spicy meal. If you have a hard time dealing with normal black pepper or mild salsa you probably will not like this. I like mild salsa but too much of it burns my mouth and black pepper bothers me too sometimes. I COULD deal with this (by NOT eating any of the peppers), and I liked it, but it is very spicy to someone like me.

Provided by KinMa

Categories     One Dish Meal

Time 8h10m

Yield 10-12 small subs, 4-6 serving(s)

Number Of Ingredients 10

1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all)
1 (3 1/2-4 lb) boneless beef chuck roast
1/4 cup water
1 3/4 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1 large onion (sliced and quartered)
10 -12 hard rolls (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b) or 4 -6 large sub buns (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b)

Steps:

  • Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
  • Cut roast into large chunks. I cut mine into thirds and then split those in half.
  • Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
  • In a small bowl, combine the seasonings and sprinkle half over the meat.
  • Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
  • Layer the last 1/3 of meat and cover with remaining seasonings.
  • NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
  • Cover and cook on low for 8-9hrs or until meat is tender.
  • Once done shred with forks and using a slotted spoon put on rolls.
  • NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

Nutrition Facts : Calories 1468.2, Fat 84, SaturatedFat 32.3, Cholesterol 273.9, Sodium 2694.1, Carbohydrate 84.3, Fiber 5.3, Sugar 7.1, Protein 88.5

Tips:

  • Choosing the right cut of beef is crucial for tender and flavorful shredded beef. Chuck roast, brisket, or flank steak are excellent options known for their rich flavor and ability to withstand long cooking times.
  • Searing the beef before braising adds a delicious layer of flavor and helps retain the meat's natural juices.
  • Using a flavorful braising liquid is key to creating a succulent and savory shredded beef. Options like beef broth, red wine, or a combination of both, along with aromatic vegetables and herbs, will infuse the beef with incredible taste.
  • Braising the beef low and slow allows the meat to break down and become fall-apart tender. Cooking it for at least 2 hours, or up to 4 hours for larger pieces, ensures perfectly cooked shredded beef.
  • Shredding the beef with two forks is the traditional and most effective method, producing tender and evenly shredded beef.
  • Storing leftover shredded beef properly is essential for maintaining its quality. Keep it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months for longer storage.

Conclusion:

Creating delicious and versatile shredded beef sandwiches is a culinary adventure that offers endless possibilities. With the right cut of beef, a flavorful braising liquid, and careful cooking techniques, you can achieve tender, juicy, and flavorful shredded beef that will elevate your sandwiches to the next level. Experiment with different toppings and sides to create a unique and satisfying meal that will impress your taste buds and leave you craving more. Whether you're a seasoned home cook or just starting, shredded beef sandwiches are a delightful dish that will become a staple in your recipe repertoire. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will tantalize your taste buds and leave you with a sandwich that's anything but ordinary.

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