Cheesy Shredded BBQ Beef Subs
with Horseradish-Dressed Coleslaw
If you love a cheesesteak sandwich, prepare to have a new favourite! These quick beef subs are sauced up with smoky-sweet BBQ sauce and loaded with cheese before a quick broil in the oven to reach gooey, melty perfection.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Shredded Beef
(Contains Soy)
4 tbsp
BBQ Sauce
(Contains Mustard)
113 g
Yellow Onion
1 unit
Beef Broth Concentrate
1 unit
Jalapeño
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Sandwich Bun
(Contains Barley, Wheat)
1 tsp
Garlic Salt
2 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 6: a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Heat a large non-stick pan over medium heat. While the pan heats, peel, then cut onion into 1/4-inch slices.When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. (NOTE: Do not use softened butter until step 3.) Add onions. Cook, stirring occasionally, until onions start to caramelize, 4-5 min. Season with salt and pepper.
Meanwhile, combine mayo, creamy horseradish sauce and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix. Season with salt and pepper, to taste, then toss to combine.
Thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Halve buns. Spread softened butter on cut sides.
Crumble shredded beef over onions in the pan, then increase heat to medium-high. Sprinkle with garlic salt. Cook, stirring occasionally, until beef starts to crisp, 2-3 min.** Add broth concentrate and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until water is almost absorbed, 1-2 min. Drizzle BBQ sauce over beef, then stir to warm through, 1 min. Season with salt and pepper, to taste. Remove the pan from heat.
Meanwhile, arrange buns on a foil-lined baking sheet, cut-side up. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Remove top buns from the baking sheet. Divide beef mixture between bottom buns. Top with as many sliced jalapeños as desired, then cheese. (NOTE: Reference heat guide.) Broil in the top of the oven until cheese melts, 1-2 min. (TIP: Keep an eye on buns so they don't burn!) Drizzle chipotle sauce over cheese, then close with top buns. Divide subs and coleslaw between plates.
