Hot sandwiches are a common go to for me on weeknights. They are fun to eat and fun to make. The whole family enjoys them too! These BBQ Beef Sandwiches are basically a sloppy joe taken to the next level. With the addition of bbq sauce (and not just tomato sauce) and cheese (who doesn’t love cheesy goodness), your whole family is gonna get excited when you serve this up for dinner this week.
You are essentially making cheesy bread to serve up the flavor packed meat mixture on. And its not just about finding ways to add cheese to everything (something I am often guilty of!), but it serves a functional purpose as well. By adding the layer of golden melty cheese, you are making sure that the bread does not sog out by the time you get to the end of the sandwich. When you are putting a wet mixture onto bread, you always want to do some form of toasting to ensure it doesn’t fall apart in your hands.
You will need a large baking sheet to toast up the cheesy rolls. The cooking industry calls it a “Half Sheet” sized baking sheet which is a 13×18 inch. If you do not have a set of these in your kitchen, you really should get some. They make so many things easier – like being to make more than a dozen cookies at once, or making a full sheet pan meal on one pan. For this particular recipe, it ensures that everyone is getting a hot meal at the same time.
I included my family favorite bbq sauce recipe below, but you can use any variety of your favorite bbq sauce. Just don’t go too sweet with it, as it might be overboard with the sweetness of the bell peppers. These sandwiches are pretty hearty but probably do need a side of some sort. You could do a green salad or a potato salad. They would be good with chips or fries. Or as my middle son pointed out, you could just have two! They really are that tasty.
Now Let’s Get Cookin’!
BBQ Beef Sandwiches
- 2 tbsp Oil
- 1 Medium Yellow Onion diced
- 4 Garlic Cloves minced
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 2 lbs Ground Beef
- 2 cups BBQ Sauce see recipe below
- 4 cups Shredded Chedder divided
- 6 Hoagie Rolls split (not not halved)
- Cooking spray
- Preheat oven to 425degF.
- In a large saute pan over medium high heat, add oil, onions, bell peppers, garlic, salt, pepper, and paprika. Saute for 5 minutes.
- Add ground beef and cook and crumble until no longer pink. Reduce heat to medium low and add bbq sauce. Stir to combine then let simmer, stirring occasionally.
- Lay hoagies, split open on a parchment paper lined baking sheet. Spray each with a light layer of cooking spray. Evenly divide one cup of cheese and sprinkle over each rolls. Place in oven for 8 minutes.
- After removing rolls from oven, stir remaining cheese into beef mixture. Spoon on to rolls and slightly press the sides of the rolls together to let the cheese melt together some.
Bourbon BBQ Sauce
- 2 pint mason jars with lids & rings
- 1 15oz can Tomato Sauce
- ½ cup Chicken Broth
- 2 Garlic Cloves minced
- 2 tbsp Minced Onion
- ¼ cup Bourbon I use Jim Beam
- ¼ cup Honey
- ¼ cup Worcestershire Sauce
- ¾ cup Dark Brown Sugar
- 1 tsp Cumin
- 1 tsp Ground Mustard
- 1 tsp Parsley
- 1 tsp Salt
- Prepare all of the ingredients.
- In a small sauce pan over medium heat, add all ingredients. Bring just to a boil then reduce to medium-low and let simmer for 15 minutes.
- Remove from heat and pour half into each of the pint jars. Secure lid with ring and let cool on counter for at least an hour before placing refrigerator. Will last for 3 weeks before opening, 1 week after opening. You can also use it right away if you prefer.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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