Spicy Steak Sandwich Barbecue


  • 16 Philly Gourmet® Sandwich Steaks
  • 1 cup diced onion
  • 1 can condensed tomato rice soup
  • 1 Tbsp. molasses
  • 1 tsp. mustard
  • 1/2 tsp. vinegar
  • 2 Tbsp. Worcestershire sauce
  • 10 shakes TABASCO® sauce
  • Approx. 1/4 cup water

Preheat a large skillet. Cook steaks and onions until the steaks are no longer pink and the onion is soft. Drain the fat. Add the remaining ingredients, except the water, and simmer for 15 minutes, stirring often. Add the water to thin the soup, but do not add too much or your mix will become runny. Add a small amount at a time until you reach the desired consistency.

Make sure after 5 minutes to taste the dish and add more Worcestershire sauce and/or TABASCO® sauce to meet your desired taste. You can make this as spicy as you desire.

Serve on buns of your choice. This can be kept in a slow cooker on warm for up to 4 hours, and is great for a football party or any gathering.

4-5 servings