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.
Preparation Time
10 mins
Cooking Time
5 hr
Total Time
5 hr 10 mins
Calories
1582 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Preheat the oven to 450 degrees F (230 degrees C).
Step 3
Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up.
Step 4
Roast in the preheated oven for 2 1/2 hours.
Step 5
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 6
Transfer into a shallow baking dish and brush generously with bbq sauce.
Step 7
Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from the oven and brush again with bbq sauce.
Step 8
Reduce oven temperature to 250 degrees F (120 degrees C).
Step 9
Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more. Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
Ingredients
2 tablespoons sliced green onions
3.5 pounds beef chuck roast (should be very well-marbled)
3 tablespoons barbecue dry rub
0.5 cup Kansas City style BBQ sauce
4 sandwich or hoagie rolls
1 (8 ounce) container cheese whiz, or sliced cheese as needed
