Bar – B – Que Beef sandwiches – oh my….
1 Pound leftover tri-tip or London broil meat*
1 Cup Sweet and Spicy marinade
4 Hamburger Buns
4 Tablespoons of Garlic Butter
2 Cups Coleslaw
Thinly slice the beef as thin as you can; I refrigerate the meat from the day before and slice cold. Mix in a baking dish with 1 cup Sweet and Spicy marinade and bake in a 350-degree oven for 30 minutes till heated through.
While the meat is reheating in the oven, I line a baking sheet with parchment paper and open the 4 hamburger buns, so the inside is facing up. Spead about a ½ tablespoon garlic butter on each slice. When you pull the heated beef out of the oven, bring the temperature to 425 degrees and move the shelf to the 2nd level from the broiler coil or heat source. Watch carefully since it only takes a few minutes to toast the buns, pull the cookie sheet from the oven, on put on a heat-safe surface.
To assemble the sandwiches: for each sandwich 1 quarter of the beef and sauce, ¼ cup coleslaw. Make sure to have extra napkins. Some people like to have additional dipping sauce to dip their sandwiches or fries in. Beans, fries, and corn on the cob are a great side dish, and you can eat everything without silverware, except the beans; please eat them with a fork, or people are going to be giving you the side-eye if you eat beans with your hands and you will be messy, do not be the messy person.
*If I am BBQ’ing, I will put on another tri-tip or London Broil if I know I am going to make this recipe soon; I have done the above recipe except I do not reheat in the oven and after mixing, I put in Ziplock freezer storage bags to use at a later date. It can freeze up to three months. A typical London Broil will make 8 sandwiches if I keep the kids out of it.