A hearty sandwich made with caramelized onion rolls, juicy roasted beef, rich cheddar cheese sauce, and tangy house-made sauce. The beef is seared at high heat then slow-roasted to a rosy medium-rare, shaved paper-thin, and piled on a buttery toasted bun with creamy cheese sauce and zesty sauce.
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1
In a bowl, combine warm water, yeast, sugar, egg yolk, melted butter, mashed potato, and dough conditioner. Add flour and salt, then mix with a dough hook on medium speed for about 8 minutes until the dough is smooth and elastic. Shape into a ball, transfer to a bowl, and cover.
2
Ferment the dough in a warm place (such as an oven with the heat turned off, around 90°F) for 90 minutes until it has grown about 2.5 times in size.
3
Divide the fermented dough into 6 equal pieces of about 100g each. Gently deflate, fold in the sides, and roll on the seams. Use your fingertips and palm to shape each piece into a tight ball.
4
Cover the shaped dough and proof in a warm place until well-risen and more than doubled in size, about 45 to 60 minutes.
5
Make caramelized onions: dice one medium sweet onion. In a medium pan over medium heat, add a drizzle of olive oil, the onions, salt, sugar, and about a quarter cup of water. Simmer for 2 to 3 minutes to soften, then sauté for 4 to 5 more minutes until light browning appears. Deglaze with a splash of water to lift the browned bits, then continue stirring and sautéing for another 4 to 5 minutes until medium caramelization is achieved.
6
Brush the proofed rolls with egg wash. Top each with about a tablespoon of cooled caramelized onions, a pinch of poppy seeds, and a pinch of flaky sea salt.
7
Bake the rolls in a 400°F oven for 15 to 17 minutes until well-browned.
8
Preheat the oven to its highest setting (550°F, or 475–500°F also works). Drizzle both sides of the beef with olive oil and wipe to coat evenly. Lay foil under the wire rack. Season both sides of the roast generously with salt and pepper.
9
Sear the beef in the hot oven for 15 to 20 minutes to create a flavorful crust.
10
Remove the beef to cool slightly, then reduce the oven temperature to 275°F and prop the door open to help it cool faster. After about 10 minutes, return the roast to the lower-temperature oven to slow-roast for another 2 hours.
11
Check the beef's internal temperature, aiming for 129 to 130°F for low to high medium-rare. Remove the roast and rest it for at least 30 minutes to allow the internal temperature to equalize.
12
Make cheese sauce: in a bowl, combine 225g shredded medium cheddar cheese and 8g cornstarch. Transfer the mixture to a medium pan and add 250ml evaporated milk. Heat over very low heat, stirring slowly to melt the cheese, about 5 minutes. As the mixture reaches a low simmer, the starch will thicken it further. Thin with extra evaporated milk if needed.
13
Make the sauce: in a bowl, combine 100ml water, 125ml ketchup, 15g steak sauce, 10g brown sugar, 10g hot sauce, 15g white vinegar, 2g onion powder, 2g garlic powder, 2g black pepper, and 3g salt. Blend with an immersion blender or whisk until smooth, ensuring the powders are evenly dissolved.
14
Quickly pan-fry the onion roll in butter to crisp and toast the inside.
15
Using the sharpest knife available, gently press the blade against the flat of the roast and shave off paper-thin slices. Avoid pressing downward; simply let the blade glide across the surface. Alternatively, cut the roast into smaller pieces and slice as thinly as possible, like slicing a steak. Thickness (less than 1/8 inch) is far more important than size or shape.
16
Assemble the sandwich: spread a little sauce on the bottom of the toasted roll. Layer 4 to 5 ounces of the thin-shaved hot beef, adding a few of the thicker slices as well. Top with a generous amount of cheese sauce. Cap with the top bun and give it a gentle squeeze.
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