Shredded Beef Sandwiches with Sriracha Mayo

Last Friday when I posted my recipe for Shredded Beef Taquitos, I mentioned that I would share a recipe for the awesome sandwiches I made the next day with the left over beef. First I wanted to jazz up the beef a little bit so I cooked it with some chopped serrano peppers, garlic and sliced onions. However,  it was the addition of a quick sriracha mayo that made this sandwich absolutely delicious.

Sriracha has been one of my favorite condiments since I first found it at the Mongolian grill where Ryan and I had our first date. I know, I know messy food for a first date, but I was 15 and I wasn’t one of those girls who would only eat salad in front of boys. Sure I’d eat a salad, if it was followed by a delicious pasta :)  But back to the sriracha. I love sriracha because it adds a nice spicy kick to many different meals. It goes well with stirfries, pizza and even eggs. Heck my little sister would even squirt some on potato chips. For this meal, I mixed it with a little rice wine vinegar and some mayo to make a perfect spread for my sandwich.

Shredded Beef Sandwiches with Sriracha Mayo Recipe

Makes 3 Prep Time: Cook Time:

Ingredients:

  • 1/2 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1-2 tablespoons sriracha (depending on how spicy you want it)
  • kosher salt and fresh cracked pepper to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 serrano peppers, diced
  • 1 onion, sliced
  • 2 cups cooked shredded beef
  • 3 french bread rolls or hoagie rolls

Instructions

1

Whisk together mayonnaise, rice vinegar, sriracha, salt and pepper. (Note: Mayo will be thin , but should be spreadable. If it appears too thin add a little more mayo.) Chill for 30 minutes.

2

Preheat oven broiler.

3

Heat olive oil in a pan over medium heat. Cook garlic, peppers and onions until slightly softened, 3-5 minutes.

4

Stir in shredded beef. Cook until warmed through. About 3 minutes.

5

Toast bread under broiler just until browned.

6

For each sandwich, pile meat mixture on bottom half of bun. Spread sriracha mayo on top of bun, place on top of meat mixture. Serve

Notes

Enjoy!

Leave a Comment

  • Reply
    Deseree
    May 30, 2009 at 7:51 am

    You’re welcome Marta! The mayo is delicious and I think it would work well on other things too.
    Thanks Cassie! It’s nice to hear that you made the cookies, and even better to hear that they didn’t last long :)
    Thanks Kevin! That chipotle mayo sounds wonderful!

  • Reply
    Kevin
    May 28, 2009 at 4:59 pm

    Nice looking sandwich! I have done chipotle in adobo mayonnaise before. I will have to try sriracha mayo next.

  • Reply
    cassie
    May 19, 2009 at 10:20 am

    Love it. Oh and I make your fudge cookie. They didn’t stick around very long.

  • Reply
    Marta
    May 19, 2009 at 7:57 am

    Great sandwich Des! I like using the same components a bit differently, from the taquitos to this sandwich! the mayo must really add a different spin. I’ve never tried it, but now I feel that I will!
    Thanks for sharing :)