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Perfect Beef Cheddar Sandwiches

Elevate your comfort food game with these perfect beef cheddar sandwiches. Slow-cooked, tender chuck roast, sharp cheddar cheese, and sturdy sourdough bread combine for a savory and satisfying experience. The buttered and grilled exterior creates a golden-brown crust and gooey, melted cheese.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chuck roast
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 8 slices sourdough bread
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 tbsp butter, softened
  • Optional: Caramelized onions
  • Optional: Horseradish mayo
  • Optional: Your favorite condiments

Equipment

  • Large Dutch oven or skillet
  • Oven
  • Slow cooker (optional)
  • Two forks
  • large skillet
  • spatula
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Pat the chuck roast dry and season generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large Dutch oven or skillet over medium-high heat.
  3. Sear the chuck roast on all sides until deeply browned (about 3-4 minutes per side). Remove the roast from the pot and set aside.
  4. Add the chopped onion to the pot and cook until softened and slightly caramelized (about 5-7 minutes).
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to deglaze the bottom of the pot, scraping up any browned bits.
  7. Return the chuck roast to the pot.
  8. Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the beef is fork-tender. Alternatively, you can use a slow cooker set to low for 6-8 hours.
  9. Remove the beef from the pot and let it rest for 10-15 minutes before shredding it with two forks.
  10. Skim off any excess fat from the braising liquid and return the shredded beef to the pot, tossing to coat it in the sauce.
  11. Spread softened butter on one side of each slice of bread.
  12. Place four slices of bread, butter-side down, in a large skillet over medium heat.
  13. Top each slice of bread with a generous amount of grated cheddar cheese, followed by a portion of the shredded beef.
  14. Add another layer of grated cheddar cheese on top of the beef, then top with the remaining slices of bread, butter-side up.
  15. Grill the sandwiches for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even browning.
  16. Cut the sandwiches in half and serve immediately. Enjoy!

Notes

For best results, use freshly grated cheddar cheese from a block, as pre-shredded cheese does not melt as well. Feel free to experiment with different types of bread and condiments to customize your sandwich. Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before using.