A twist on a Philly Cheesesteak featuring Kansas City style "burnt ends" barbecue and traditional cheesesteak toppings like sauteed onions, pickled peppers, and cheese whiz.
Ingredients
- 3 ½ pounds beef chuck roast (should be very well-marbled)
- 3 tablespoons barbecue dry rub
- ½ cup Kansas City style BBQ sauce
- 4 sandwich or hoagie rolls
- 1 (8 ounce) container cheese whiz, or sliced cheese as needed
- ⅔ cup sautéed onions
- ⅔ cup chopped jarred pickled peppers
- 2 tablespoons sliced green onions
Directions
Step 1: Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.
Step 2: Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.
Step 3: Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.
Step 4: Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
Step 5: Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.
Step 6:Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
Step 7:Serve and enjoy!
