Barbecued Beef in Crusty Rolls

Barbecued beef sandwiches without the smoker, the slow cooker, or a stack of dishes. This one leans on leftover cooked beef and a microwave sauce built from pantry staples: ketchup, brown sugar, chopped onion, Worcestershire, dry mustard, and a hit of pepper.

The sauce gets hot and bubbly on its own first, which is the key step. Skip it and you’ll end up with raw onion bite and unmelded flavors. Once the sauce has come alive in the microwave, fold in the beef and zap again until everything is steaming through.

Pile it into crusty rolls with a slice of American cheese on top so it melts against the hot beef. Crusty bread is a must here because softer rolls collapse under the sauce.

Kitchen Tips

• Leftover roast, pot roast trimmings, or even deli roast beef all work. Slice or shred small so the sauce coats every piece.
• For extra depth, add a splash of cider vinegar or a pinch of smoked paprika to the sauce.
• Toast the rolls cut-side down in a dry skillet for 30 seconds before filling so the sauce doesn’t sog them out.

Variations

• Swap American cheese for sharp cheddar or provolone for more punch.
• Add pickled jalapeños or banana peppers for a tangy kick.
• Stretch the sauce with a spoonful of barbecue sauce if you want it smokier.