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Smoked Beef Cheesesteak

Prep Time:

20 minutes

Cook Time:

7–8 hours

Serves:

6–8

About the Recipe

This sandwich was born from the idea that you don’t need expensive cuts to make something incredible. Chuck roast, often overlooked, transforms beautifully when treated like brisket—low and slow in the smoker, then braised until it falls apart. The smoke brings depth, the beef brings richness, and the onions add a hit of sweet-savory comfort. Pair that with melty sharp cheese and a soft hoagie roll to soak it all up, and you've got something special—big flavor, modest cost, and full-on satisfaction in every bite.

Ingredients

For the Beef:
  • 3–4 lbs beef roast (chuck or brisket)

  • Steak seasoning, to taste

  • 1 leek, roughly chopped

  • 2 carrots, roughly chopped

  • 4 garlic cloves, smashed

  • 3–4 cups beef stock (enough to cover half the roast)

  • 2 bay leaves

  • 2 sprigs rosemary

  • 4 tbsp unsalted butter

For the Caramelized Onions:
  • 2 large onions, thinly sliced

  • 2 tbsp unsalted butter

  • 2 tbsp olive oil

  • ½ tsp salt

  • 2 tbsp brown sugar

  • ⅛ cup Worcestershire sauce

  • 1 tbsp soy sauce

For the Au Jus:
  • 2 cups strained braising liquid (defatted)

  • 2 tbsp BBQ sauce

  • 1 tbsp unsalted butter

For the Flavored Mayo:
  • ½ cup mayonnaise

  • 2 tbsp reduced au jus

  • Garlic powder, to taste

  • Salt and pepper, to taste

For Assembly:
  • 6–8 hoagie buns

  • High-quality melty cheese (white American, provolone, or Cooper sharp recommended)

Preparation

  1. Smoke the Beef:

    Preheat your smoker to 250°F (121°C). Trim the roast, leaving a thin layer of fat for flavor. Season generously on all sides with steak seasoning and let rest at room temperature for 30 minutes. Place the beef directly on the smoker grates and smoke uncovered for about 4 hours, or until the internal temperature reaches 160°F (71°C).

  2. Braise the Beef:

    In a deep aluminum pan, add chopped leeks, carrots, and garlic. Place the smoked beef on top. Pour in enough beef stock to come halfway up the sides of the meat. Add bay leaves and rosemary, then dot the top with butter. Cover tightly with foil and return to the smoker. Braise for 3–4 hours, or until the internal temperature reaches 200°F (93°C) and the beef is fork-tender.

  3. Caramelize the Onions:

    In a large skillet, heat the butter and olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook for 10 minutes, stirring occasionally, until softened. Add brown sugar, Worcestershire sauce, and soy sauce. Continue cooking for another 30 minutes, stirring often and adding a splash of water or stock as needed to prevent sticking. Let cool slightly, then chop into bite-sized pieces.

  4. Prepare the Au Jus:

    Remove the beef from the braising liquid and let rest for 1 hour. Strain the braising liquid and separate out the fat. In a saucepan, combine 2 cups of the strained liquid with the BBQ sauce. Simmer over medium heat until reduced by half, about 15–20 minutes. Stir in a pat of butter and season to taste.

  5. Make the Flavored Mayo:

    In a small bowl, combine the mayonnaise with 2 tablespoons of the reduced au jus. Season with garlic powder, salt, and pepper. Mix well and chill until ready to use.

  6. Shred the Beef:

    After resting, shred the beef into bite-sized pieces. Moisten with a few spoonfuls of the reduced au jus to keep it juicy and flavorful.

  7. Assemble the Sandwiches:

    In a skillet or broiler-safe pan, spread a layer of shredded beef and top with cheese. Cover and heat gently over low heat until the cheese is fully melted. Meanwhile, warm the hoagie buns in a 350°F (175°C) oven for 3–5 minutes—just enough to heat through without toasting. Spread the flavored mayo on both halves of the buns. Add a layer of chopped caramelized onions to the bottom half. Using a spatula, carefully lift the cheesy beef onto the sandwich. Serve immediately with a side of warm au jus for dipping.

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