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In a medium saucepan over medium-high heat, whisk all ingredients until combined. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until thick, about 45 minutes. Let cool to room temperature and store refrigerated in an airtight container.

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This homemade Kansas City-style barbecue sauce is great on everything. Especially grilled chicken , pizza , and even nachos . This easy bbq sauce is our go-to and we never go without a jar in our fridge. It's a necessity.
The best thing about bbq sauce is how unfussy it is. Little shy on ketchup? That's fine. Like a more vinegary sauce? Use more! Like a thin bbq sauce? Don't simmer for as long. It's perfectly adaptable to your style. Remember that the sauce will thicken as it cools, so don't feel like you need to keep simmering until it's the perfect consistency. To test, spoon a little bit of sauce onto a plate and refrigerate for 10 minutes. Check to see if it's the consistency you like.
Again, barbecue sauce can adjust to any spice preference. I love mine with extra mustard and garlic powder. If you love smoky paprika, up the amount. You can also add in oregano or cayenne for a little heat. Use what you have and make it your own!
When developing this recipe, we were inspired by the pit-masters of Kansas City who tend to use a sweeter, ketchup based sauce. If you're into something with a bit more of a tart kick, you might want to try a vinegary Caroline style BBQ sauce .
Homemade BBQ sauce, when store properly in the fridge, can keep up to two weeks in the fridge and up to 2 years in the freezer. Transfer the sauce to an airtight container and you should be good to go!
Well you can use this sauce anyway you'd use a normal condiment (like dipping onion rings into it) but it also works great as an ingredient like on some BBQ ribs or BBQ chicken sliders !
Tried your hand at making this tangy, sweet sauce? Let us know how it went in the comment section below!

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By Susan Olayinka AND Tasting Table Staff / Sept. 3, 2022 6:00 am EDT
You don't need to be in Philly to enjoy a cheesesteak. Here's how to make the beloved sandwich in your own home.

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

There's nothing quite like the taste of a Philly cheesesteak filled to the brim with sliced steak. But unless you live in Philadelphia, getting a truly drool-worthy sandwich may be easier said than done. That doesn't mean you can't enjoy those flavors from the comfort of your own home. In fact, this easy recipe for Philly cheesesteaks makes two full-sized hoagies in less than 15 minutes. Admittedly, they're not the most authentic versions of the regional favorite, but hey, they're still delicious and make the perfect meal when you want a hearty entrée but don't want to spend much time whipping something up.
"I love cheesesteaks because they are so flavorful and filling," says recipe developer Susan Olayinka of The Flexible Fridge . "I usually serve [them] with a side of fries and a drink. It makes a great lunch or dinner, but is also perfect for a quick snack." Just keep one thing in mind if you're hoping for the type of sandwich that will truly tantalize your tastebuds. "I do think that the key to a good cheesesteak is in the quality of the meat, so I would recommend using a good quality flank steak," Olayinka suggests. Other than that, making cheesesteaks is pretty simple — read on to learn how.
You don't need that much to make Philly cheesesteak sandwiches. Simply gather the flank steak, a yellow onion, red and yellow bell peppers, salt, vegetable oil, provolone cheese, and hoagie rolls.
There's some room to make substitutions or to get creative, if you want. "If you want to experiment with different seasonings, I would recommend trying different herbs and spices. You could also try substituting the cheese for a different type of cheese. I think cheddar would be a great substitute," Olayinka adds. Provolone is one of two classic cheesesteak cheeses, the other being (heavily processed) Cheez Whiz. Hey, we don't judge!
Of course, if you don't eat red meat, you could also opt for a chicken cheesesteak .
There's just a little bit of prep work to do before your sandwich fixings hit the grill. Go ahead and preheat your skillet on the stove over medium-high heat. As that's heating up, slice the flank steak into thin strips. Traditionally, the meat in a cheesesteak is shaved; here, we opt for slightly larger pieces so it can develop a bit of a crust without becoming too tough. While you have your knife out, you should also make sure your onions and peppers are diced into small pieces.
Add the vegetable oil to the skillet, followed by the diced onions and peppers. Sauté the veggies for 3 to 4 minutes, stirring them regularly, until they're somewhat softened. Move the veggies to one side of the pan and add the meat. Season with salt and cook the meat until it's fully browned, about 5 minutes.
Once the meat is nicely browned, mix the beef with the peppers and onions until they're well-combined. Then, separate the mixture into two even servings on opposite sides of the skillet. Place a slice of provolone cheese on top of each serving until the cheese begins to melt.
When the cheese has started to melt, use a spatula to transfer each cheesesteak serving into an open hoagie roll. Of course, whether you toast your roll is up to you. "I think that the hoagie would be fine toasted or heated, but I prefer it cold," says Olayinka.
And if you don't plan on sharing your cheesesteaks with anyone, Olayinka says you should hold off on making the second sandwich until you're ready to eat it. "The meat and peppers will keep for leftovers, but the made sandwiches will not. If you have leftovers, you can reheat the meat and peppers and make new sandwiches," she explains.

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