Prep 15 mins
Cook 50 mins
This recipe came from the Pacific Daily News newspaper on Guam. Sounds like comfort food to me and a great idea for all those football fans out there! A breeze to clean-up too!
- 1 lb top round beef steak, 3/4 inch thick
- 1 tablespoon flour
- 1 large oven cooking bag (20"x 14")
- 1 medium onion, thinly sliced,separated into rings
- 4 crusty rolls, split
- 3⁄4 cup prepared chili sauce
- 1 tablespoon chili powder
- 1 tablespoon packed brown sugar
- 2 cloves garlic, crushed
- 1 -1 1⁄2 teaspoon hot pepper sauce
- Heat oven to 325.
- Cut beef steak lengthwise in half and then crosswise into 1/4" strips; set aside.
- Shake flour in oven bag.
- (Leave excess flour in bag).
- Place sauce ingredients and onion in bag.
- Squeeze bag to mix well, blending in flour.
- Place beef in bag, turning to coat.
- Place bag in 13 x 9" pan, arranging ingredients in even layer.
- Close bag with nylon tie.
- Cut 6 1/2-inch slits in top.
- Bake 45-50 minutes or until beef is tender.
- Serve beef in rolls.
I served this to guests..doubled the recipe for 5 aduts, and there was not a scrap left...they just kept eating and eating. We all liked this very much. I followed the recipe exactly, except I cooked at 350 for about l hour. The recipe bags were new to me too..I used the foil kind that you fold to seal. They worked great, and the cleanup was so easy. Great tasting bbq..a little spicy with just a hint of sweet!
What an easy, yummy treat! I've never used cooking bags before so I had a couple of things to learn (like, they supply you with the proper twist ties ...). I used a boneless chuck roast because the round steaks at the store looked a little "pale". I trimmed it well, then followed the recipe as directed (with a little less onion per the boyfriend's request). I served it on rolls toasted with a little olive oil and garlic salt, plus a topping of melted provolone cheese. And yes, the clean-up is sooooo quick! Definitely a keeper recipe - good for hot lunches!
This is great! We loved our supper last night! Backed off a little on the chili powder and the hot sauce for our tastes. Served this on toasted onion rolls and offered shredded smokey gouda cheese on the side. Sliced the meat while it was still slightly frozen, so it was much easier to cut.Next time might serve with coleslaw to place on top of the meat.