Serves: 5
Total Calories: 92
Yield: 6 sandwiches
Brown steak with margarine in Dutch oven on medium heat until no longer pink.
Mix the cornstarch with half of the beef broth and set aside to add later.
Turn the heat to low and add the remaining ingredients to meat, cover and cook for 45 minutes to an hour, stirring occasionally.
When the meat is tender, add the cornstarch and broth mixture cooking until thick.
Butter inside of buns and grill on griddle until golden, top buns with meat and cheese and enjoy.
This Barbecued Beef Sandwich recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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