Barbecued Steak Sandwiches

Beef.Chef's picture

Oct. 11, 2010


Beef flank steaks 2 Pound
Instant unseasoned meat tenderizer 1 Teaspoon
Prepared horseradish 2 Tablespoon
Chopped onion 1/3 Cup (5.33 tbs)
Chopped celery 1/3 Cup (5.33 tbs)
Butter/Margarine 2 Tablespoon , melted
Seasoned salt 1/2 Teaspoon
Dairy sour cream 1 Cup (16 tbs)
French bread slices 12 , toasted and buttered
Paprika To Taste


Score steaks on both sides.

Use tenderizer according to label directions.

Spread one side of each steak with horse radish.

Thoroughly mix together the chopped onion, chopped celery, melted butter, and seasoned salt.

Spread over horse radish side of steaks.

Roll up as for jelly roll; fasten with skewers and tie with string.

Balance meat rolls, crosswise, on spit rod; secure with holding forks.

Attach spit.

Center drip pan under meat, placing medium coals on both sides of pan.

Turn on motor.

Roast over medium coals till done, about 45 minutes.

Let stand a few minutes; remove strings and skewers.

Heat sour cream over low heat; do not boil.

To serve, thinly slice meat rolls.

For each sandwich, arrange a few meat slices over 2 slices bread; top with a little warm sour cream.

Sprinkle with paprika.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 3598Calories from Fat 1374

 % Daily Value*

Total Fat 154 g236.9%

Saturated Fat 75 g375%

Trans Fat 0 g


Sodium 5421 mg225.88%

Total Carbohydrates 291 g97%

Dietary Fiber 14 g56%

Sugars 25 g

Protein 255 g510%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet