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Teriyaki Beef Dip Sandwiches

Teriyaki Beef Dip Sandwiches | Try something new for lunch! These beef sandwiches are inspired by French dip sandwiches but feature teriyaki flavor instead of the traditional au jus for dipping. The whole thing starts with marinated beef chuck, roasted for delicious flavor. Homemade pickled vegetables make an awesome topping, serve on your favorite bread rolls, baguette, or soft buns, and enjoy for a light dinner or a hearty lunch with a side salad.

Ingredients

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 1 hour, 8 minutes
Total Time: 1 hour, 18 minutes

For Pickled Vegetables
1 cup chopped cauliflower
½ cup chopped carrots
½ cup chopped radishes
¼ cup chopped jalapeño
⅔ cup water
⅔ cup Kikkoman® Rice Vinegar
1 tablespoon cane sugar
1 teaspoon minced garlic
1 teaspoon salt
¼ teaspoon cracked black pepper
¼ cup olive oil

For Teriyaki Beef
2 tablespoons olive oil
3 pounds beef chuck roast, sliced into 5-6 pieces
2 cups low-sodium beef stock
½ cup Kikkoman® Teriyaki Marinade & Sauce
1 teaspoon chopped garlic
1 teaspoon minced ginger
1 medium yellow onion, sliced

For Serving
6 hoagie or French bread rolls
Pickled vegetables

Instructions

  1. To pickle vegetables: Add chopped vegetables to a clean jar. Heat water, vinegar, sugar, garlic, salt and pepper over medium-low heat. Stir until sugar is dissolved. Pour hot brine over vegetables, then cool to room temperature. Pour off half of the brine, then add olive oil to vegetables, stir well. Seal lid and refrigerate until chilled, about 2 hours.
  2. For teriyaki beef: Heat olive oil in an electric pressure cooker on sauté setting for 2 minutes. Blot pieces of chuck roast dry with paper towel. Brown beef for 8 minutes, turning every 2-3 minutes.
  3. Press cancel and add remaining ingredients to pressure cooker. Secure lid and close vent valve. Press manual setting for 1 hour.
  4. When timer goes off, allow pressure to release for 5 minutes. Open vent valve and release any additional pressure. Remove lid and shred beef using two forks on a cutting board. Return to pot and toss in juices. Serve hot on bread rolls topped with pickled vegetables and juices from pot for dipping.

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