Barbecue Beef Sandwiches

1 Reynolds® Hot Bags® Foil Bag, large size
2 pounds boneless beef sirloin steak, 1/2–inch thick
1 cup thinly sliced onions
1 cup barbecue sauce
2 tablespoons flour
1 tablespoon hot chili powder*
1/2 teaspoon salt
8 sandwich rolls

PREHEAT grill to medium-high or oven to 450°F. PLACE bag in a 1-inch deep pan. Cut steak lengthwise in half and then crosswise into 1/8" thick strips. Combine steak strips, onions, barbecue sauce, flour, chili powder and salt.

OPEN foil bag. Sprinkle flour inside foil bag. Arrange steak mixture in foil bag in an even layer.

TO SEAL, double fold open end of foil bag. Leave bag in pan when transporting to and from grill or oven.

TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 15 to 20 minutes in covered grill OR BAKE 30 to 35 minutes in supporting pan in oven.

USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Stir steak mixture; spoon over sandwich rolls.

*For a spicier sauce add 1 teaspoon hot sauce.

Source:
Reynolds


Therefore be ye also ready: for in such an hour as ye think not the Son of man cometh. Matthew 24:44 (KJV)