Beef and Cheddar Sandwich Recipe by Camp Chef

roast beef sandwich — Beef'n Cheddar Sandwiches

prep

30 min

cook

1.5 Hr

feeds

4-6

Tastier than a fast food original this sandwich hits the spot and is simple to prepare too! When you cook your own beef you control all the flavors that go into it. Keep the juice that comes from cooking the round and let it get reabsorbed after you slice it up. Toasting your buns keeps the buns from getting soggy and nasty. Once you make your own Beef'n Cheddar sandwich you will pre make them on road trips so that you don't have to go through the drive through ever again.

What is the best meat for a Beef'n Cheddar sandwich

The best meat for a Beef'n Cheddar is an eye of round or bottom round. This sandwich specifically should have very lean meat which is why we use one of the rounds from a cow. Cut them thin so they lay nicely on your buns. The meat will still be tender and delicious as long as its not a super thick slice.

Ingredients

Cheese Sauce

2 ounces butter

½ of a red onion, quartered

1 jalapeño, seeded and rough chopped

4 cloves of garlic, rough chopped

½ teaspoon white pepper

4 tablespoons flour

2 cups of milk

1 cup of heavy cream

6 slices of American Cheese

5 ounces fresh shredded cheddar cheese.

ALL INGREDIENTS

1 round eye about 1.5 - 1.8 pounds

Yellow mustard

Salt and pepper

Sandwich buns

Creamy horseradish, or bbq sauce

2 ounces butter

½ of a red onion, quartered

1 jalapeño, seeded and rough chopped

4 cloves of garlic, rough chopped

½ teaspoon white pepper

4 tablespoons flour

2 cups of milk

1 cup of heavy cream

6 slices of American Cheese

5 ounces fresh shredded cheddar cheese.

Instructions

Round Eye

STEP 1

Preheat pellet grill 325°F.

STEP 2

Start by trimming the excess flabby fat off of the round eye.

STEP 3

Rub it down lightly with yellow mustard and thoroughly season it with salt and pepper.

Step 4

Place it in the pellet smoker for an hour and fifteen minutes or possibly longer. The target temperature is between 125 and 130°F.

Step 5

When finished, allow it to rest for at least 25 minutes before slicing into it. Be sure to slice it as thin as possible or use a meat slicer

Cheese Sauce

Step 1

In a small saucepan over medium low heat add in the butter and allow it to begin melting. Add in the onion and jalapeño, to the butter, but be sure that the butter does not develop any color as this will change the overall flavor and color of the sauce.

Step 2

After about 5 minutes add in the garlic and cook it until it becomes fragrant. Once fragrant add in the white pepper and toast it for 20 seconds or so before adding in the flour.

Step 3

Keep the flour moving allowing it to soak up all the butter and form a roux, it should resemble a wet dough, with chunks of vegetables in it.

Step 4

Now pour in the milk and turn the pan to medium heat, keep stirring it as it comes up to a low simmer, now add in the cream.

Step 5

Use a stick blender to blend the roux, vegetables, and milk/ cream together. Bring it up to a low simmer again and add in all the cheese.

Step 6

You can whisk it together until the cheese melts or use the stick blender a second time to mix everything faster. Salt to taste, it will prolly need ½ - 1 tbsp of salt.

Step 7

Toast your bread or bun of choice. You can opt for bbq sauce or creamy horseradish. Add layers of sliced roast beef, topped with the cheese sauce. Add the top bun and enjoy!