Beef & Cheddar Recipe

Caramelize onions

Heat 1 tbsp butter in a medium skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes. Lower heat if onions begin to brown too quickly.

Make roux and add broth

Push onions to the side, add 1 tbsp butter to the empty space, sprinkle 1 tbsp flour over the butter and cook, stirring, for 1 minute to remove the raw flour taste.

Slowly whisk in 1 cup beef broth until smooth. Add 1 tsp Worcestershire, 1 tsp soy sauce, 1 tsp black pepper and 1/2 tsp salt. Simmer gently for 3–5 minutes until slightly thickened and onions are very soft. Taste and adjust seasoning. Keep warm on lowest heat while assembling sandwiches.

Prepare rolls

Preheat oven to 375°F (190°C) or preheat a skillet over medium heat. Split each roll lengthwise, leaving a hinge if desired. Butter the cut sides with the remaining 2 tbsp unsalted butter (or brush lightly if using skillet). If using mustard, spread ~1/2 tsp Dijon on the bottom halves of each roll.

Layer beef and cheese

Evenly divide the 12 oz roast beef among the four rolls (about 3 oz per roll). Pile the roast beef slightly mounded. Top each portion of beef with about 1.5 oz (≈1.5 slices) of sharp cheddar arranged to cover the meat.

Melt cheese

Place assembled open-faced sandwiches on a baking sheet and bake in the preheated oven for 6–8 minutes until cheese is melted and bread is lightly toasted. Alternatively, cover skillet with a lid and cook on low–medium for 3–5 minutes until cheese melts, or use a broiler for 1–2 minutes watching closely to avoid burning.

Finish and serve

If using pickled peppers or pickles, distribute them on top of the melted cheese or on the bottom half before closing. For the classic dip experience, spoon warm onion gravy over the beef on each sandwich or serve the gravy on the side for dipping. Close rolls, slice in half if desired, and serve immediately.