BBQ Beef Recipes
BBQ Beef Brisket Sandwiches.
Ingredients:
4-5 lbs beef brisket
Salt and pepper to taste
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 cup beef broth
BBQ sauce
Sandwich buns
Coleslaw (optional)
Instructions:
Preheat your smoker or grill to 225°F (107°C).
Season the beef brisket with salt, pepper, garlic powder, onion powder, and paprika.
Place the seasoned brisket on the grill and smoke for about 6-8 hours or until the internal temperature reaches 195-205°F (91-96°C).
Remove the brisket from the grill, let it rest for 30 minutes, then slice it thinly.
Dip the sliced brisket into the beef broth to keep it moist.
Pile the sliced brisket on sandwich buns and drizzle with BBQ sauce. Add coleslaw on top for extra flavor and texture if desired. Serve and enjoy!
BBQ Beef and Pineapple Skewers.
Ingredients:
1 lb beef sirloin, cut into cubes
1 cup pineapple chunks
1/4 cup BBQ sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
Instructions:
In a bowl, mix together the BBQ sauce, soy sauce, brown sugar, and vegetable oil to make the marinade.
Marinate the beef cubes in the marinade for at least 30 minutes.
Preheat the grill to medium-high heat.
Thread the marinated beef cubes and pineapple chunks onto skewers.
Grill the skewers for about 8-10 minutes, turning occasionally, until the beef is cooked and slightly charred.
Serve the BBQ beef and pineapple skewers over rice or as a fun appetizer.
BBQ Beef Tostadas.
Ingredients:
1 lb ground beef
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Tostada shells
Refried beans
Shredded lettuce
Diced tomatoes
Shredded cheese
Sour cream
Sliced jalapeños (optional)
Instructions:
In a skillet, cook the ground beef over medium-high heat until browned and cooked through.
Season the beef with chili powder, cumin, salt, and pepper.
Warm the tostada shells in the oven or microwave.
Spread a layer of refried beans on each tostada shell.
Top with the seasoned beef, shredded lettuce, diced tomatoes, shredded cheese, sour cream, and sliced jalapeños (if using).
Serve the BBQ beef tostadas as a delicious and quick meal.
BBQ Beef Stuffed Peppers.
Ingredients:
4 large bell peppers (any color)
1 lb ground beef
1 cup cooked rice
1/2 cup diced onions
1/2 cup diced tomatoes
1/2 cup BBQ sauce
Salt and pepper to taste
Shredded cheddar cheese
Instructions:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a skillet, cook the ground beef over medium-high heat until browned and cooked through.
Add the diced onions and diced tomatoes to the skillet and sauté for a few minutes until softened.
Stir in the cooked rice and BBQ sauce. Season with salt and pepper to taste.
Stuff each bell pepper with the BBQ beef mixture and place them in a baking dish.
Sprinkle shredded cheddar cheese on top of each stuffed pepper.
Cover the baking dish with foil and bake for about 25-30 minutes or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to melt the cheese.
Serve the BBQ beef stuffed peppers hot.
BBQ Beef and Black Bean Quesadillas.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
Flour tortillas
1 can black beans, drained and rinsed
1 cup shredded Monterey Jack cheese
BBQ sauce for dipping
Instructions:
Lay a tortilla on a flat surface and spread a layer of shredded Monterey Jack cheese on one half of it.
Add a layer of black beans and shredded beef on top of the cheese.
Fold the tortilla in half, pressing down gently to stick the ingredients together.
Heat a skillet or griddle over medium heat and cook the quesadilla for 2-3 minutes per side, or until the cheese is melted and the tortilla is lightly browned and crispy.
Cut the quesadilla into wedges and serve with BBQ sauce for dipping.
BBQ Beef and Avocado Salad.
Ingredients:
1 lb grilled or cooked sliced beef (such as flank steak)
Mixed salad greens (lettuce, spinach, arugula, etc.)
1 avocado, sliced
Cherry tomatoes, halved
Red onion slices
BBQ vinaigrette dressing:
1/4 cup BBQ sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions:
Prepare the BBQ vinaigrette dressing by whisking together BBQ sauce, olive oil, apple cider vinegar, salt, and pepper in a small bowl.
Arrange the mixed salad greens on a large serving platter.
Top the greens with grilled or cooked sliced beef, avocado slices, cherry tomatoes, and red onion slices.
Drizzle the BBQ vinaigrette dressing over the salad just before serving.
BBQ Beef and Caramelized Onion Flatbread.
Ingredients:
1 lb pizza dough or pre-made flatbread
1 cup cooked shredded beef (leftover BBQ beef works great)
1 large onion, thinly sliced
1 tablespoon olive oil
1 cup shredded mozzarella cheese
2 tablespoons BBQ sauce
Fresh parsley, chopped (optional)
Instructions:
Preheat your oven to 450°F (230°C).
In a skillet, heat olive oil over medium heat and add the thinly sliced onions.
Cook the onions, stirring occasionally, until they caramelize and turn golden brown.
Roll out the pizza dough or pre-made flatbread on a baking sheet.
Spread a layer of BBQ sauce over the dough or flatbread.
Sprinkle shredded mozzarella cheese evenly over the sauce.
Top with the cooked shredded beef and caramelized onions.
Bake the flatbread in the preheated oven for about 10-12 minutes or until the crust is golden and the cheese is bubbly.
Garnish with chopped fresh parsley (optional) and slice the BBQ beef and caramelized onion flatbread to serve.
BBQ Beef and Gouda Panini.
Ingredients:
1 lb cooked sliced beef (such as roast beef)
8 slices Gouda cheese
8 slices artisan bread
2 tablespoons butter, softened
BBQ sauce for dipping
Instructions:
Preheat a panini press or grill pan over medium heat.
Butter one side of each slice of bread.
Layer the cooked sliced beef and Gouda cheese between two slices of bread, with the buttered side facing out.
Place the assembled sandwiches on the panini press or grill pan and cook for about 3-4 minutes on each side, or until the bread is toasted, and the cheese is melted.
Cut the BBQ beef and Gouda panini into halves or quarters and serve with BBQ sauce for dipping.
BBQ Beef and Broccoli Bowl.
Ingredients:
1 lb cooked sliced beef (such as flank steak or sirloin)
2 cups broccoli florets
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon vegetable oil
Sesame seeds (optional)
Cooked white or brown rice
Instructions:
In a small bowl, mix together soy sauce, hoisin sauce, honey, sesame oil, and cornstarch to make the sauce.
Heat vegetable oil in a large skillet over medium heat.
Add the broccoli florets to the skillet and sauté for a few minutes until slightly tender.
Add the cooked sliced beef to the skillet and pour the sauce over the beef and broccoli.
Toss everything together until the sauce thickens and coats the beef and broccoli.
Serve the BBQ beef and broccoli over cooked rice, and sprinkle with sesame seeds if desired.
BBQ Beef Lettuce Wraps.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
Iceberg lettuce leaves
1 cup diced cucumbers
1 cup shredded carrots
1/2 cup chopped peanuts
Fresh cilantro leaves
BBQ sauce for drizzling
Instructions:
Wash and dry the iceberg lettuce leaves and use them as the base for the wraps.
Top each lettuce leaf with cooked shredded beef, diced cucumbers, shredded carrots, chopped peanuts, and fresh cilantro leaves.
Drizzle BBQ sauce over the toppings.
Wrap the lettuce leaves around the fillings to form the BBQ beef lettuce wraps.
Serve the wraps as a light and refreshing meal.
