Shredded Steak Sandwiches

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shredded Steak Sandwiches to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shredded Steak Sandwiches, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 pounds boneless beef round
• steak, cut into large pieces
• 2 large onions, chopped
• 3/4 cup thinly sliced celery
• 1 1/2 cups ketchup
• 1/2 cup water
• 1/3 cup lemon juice
• 1/3 cup Worcestershire sauce
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 2 teaspoons salt
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons paprika
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 12 sandwich rolls, split

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place meat in a 5-qt. slow cooker

Step 2: Technique & Execution

Add onions and celery

Step 3: Technique & Execution

In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chill powder, pepper and hot pepper sauce

Step 4: Technique & Execution

Cover and cook on high for 6-8 hours

Step 5: Technique & Execution

Remove meat; cool slightly

Step 6: Technique & Execution

Shred with a fork