Mississippi Melt Recipe

Season and Brown

Pat beef pieces dry and season all over with 1 tablespoon kosher salt and 1 teaspoon black pepper. Lightly dust with 2 tablespoons flour. Heat a large Dutch oven over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, brown the beef in batches, 3–4 minutes per side, until nicely caramelized. Transfer browned beef to a plate.

Sauté Aromatics

Lower heat to medium, add 2 tablespoons unsalted butter to the pot. Add 1 cup chopped yellow onion and sauté 3–4 minutes until softened. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant. Add the drained pepperoncini peppers and 1 tablespoon Worcestershire sauce and stir to combine.

Deglaze and Build Braising Liquid

Pour in 3 cups beef broth, scraping up browned bits from the bottom of the pot. Stir in 2 teaspoons concentrated demi-glace (if using), 1 teaspoon apple cider vinegar, 1 teaspoon dried oregano, 1 teaspoon dried thyme and 1 bay leaf. Return the beef to the pot along with any accumulated juices. Bring to a gentle simmer.

Braise

Cover the Dutch oven and transfer to a 300°F (150°C) oven, or keep simmering gently on the stovetop over low heat. Braise until the beef is fork-tender and easily shredded, about 2.5–3 hours. Check once halfway and add up to 1/2 cup additional broth if liquid is getting very low. Taste liquid near the end and adjust seasoning with salt and pepper.

Shred and Finish

Remove beef pieces to a cutting board, shred with two forks, and return shredded meat to the pot. Stir into the braising liquid and simmer uncovered 10–15 minutes to concentrate flavors. Remove and discard bay leaf. Keep warm while you prepare onions, toast rolls and make au jus.

While beef braises, heat a large skillet over medium-low heat. Add 2 tablespoons unsalted butter and 1 teaspoon olive oil. Add 2 cups thinly sliced onions and 1 teaspoon kosher salt. Cook slowly, stirring every few minutes, until onions are deeply golden and sweet, about 25–35 minutes. If onions begin to dry, add a splash of water. Stir in 1 teaspoon brown sugar (optional) about halfway through for faster caramelization. Finish with 1 teaspoon red wine or balsamic vinegar to brighten and scrape up any browned bits. Keep warm.

After beef is finished braising, carefully strain about 2 cups of the braising liquid into a saucepan, pressing on solids to extract flavor. Bring to a gentle simmer over medium heat. If you want a clearer, lighter jus, skim fat from top first. Taste and season with up to 1/2 teaspoon freshly ground black pepper and salt as needed.

If jus seems thin, whisk in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) and simmer 1–2 minutes until slightly thickened. For a glossy finish, whisk in 1 tablespoon cold butter off the heat. Keep warm and transfer to a small serving vessel.

Preheat oven to 400°F (205°C) or use a broiler. Split the 4 hoagie rolls and butter cut sides lightly with 4 teaspoons softened butter. Place cut-side up on a baking sheet and toast in the oven for 5–7 minutes until golden and crisp (or broil 1–2 minutes watching closely).

Divide the shredded braised beef evenly among the rolls, piling high (about 1/2 pound cooked beef per 2 sandwiches). Top the beef with a generous portion of caramelized onions and 2 slices Swiss cheese per sandwich. If you want the cheese melted more thoroughly, return assembled sandwiches to the oven for 2–3 minutes or place under the broiler 30–60 seconds until cheese is melted and bubbling.

Optional: scatter a few sliced pickled pepperoncini over the cheese for brightness and a gentle tang.

Garnish with chopped parsley if desired. Serve each sandwich hot with a side of warm house au jus for dipping.