American·Main
Kansas City-Style Burnt-End Cheesesteak
A clever Super Bowl hybrid that brings together the smoky, charred flavor of Kansas City-style burnt ends with the classic assembly of a Philly cheesesteak, all using an accessible beef chuck roast instead of traditional brisket.
Prep
20m
Cook
300m
Total
440m
Serves
6
Method
- 01
Preheat oven to 325°F. Generously coat all sides of the beef chuck with barbecue dry rub. Double-wrap the meat tightly in aluminum foil, ensuring the seam is on top. Place on a baking sheet and roast for 2.5 hours.
Watch · 1:32
- 02
Remove the meat from the oven and let it rest, still wrapped, for at least 1 hour. Carefully unwrap the beef and transfer it to a cutting board, reserving all the accumulated juices from the foil and pan.
Watch · 2:44
- 03
Cube the beef into 1-inch pieces, following natural separations to expose fat and connective tissue. Place cubes in a mixing bowl with the reserved juices, an extra teaspoon of dry rub, and 1/2 cup of barbecue sauce. Mix well, cover, and refrigerate overnight.
Watch · 3:04
- 04
The next day, transfer the beef to a shallow baking dish and spread evenly. Brush the tops generously with more barbecue sauce. Roast at 450°F for about 1 hour, or until the edges are charred and dark.
Watch · 4:36
- 05
Brush the beef one more time with barbecue sauce and lower the oven temperature to 250°F. Roast for another 1.5 hours until the meat is deeply charred on the outside and tender inside.
Watch · 5:22
- 06
Optional: Toast the rolls in a 350°F oven for 7 minutes, brushing them first with rendered beef fat from the baking dish. Assemble the sandwiches by piling on the burnt ends and topping with warm Cheese Whiz, sautéed onions, pickled peppers, and green onions.
Watch · 6:22
From Chef John
“If you want this today, you have to start it yesterday.”
“You are, after all, the Billy Joel of what goes on this roll.”
“What these pieces are are basically meat candy.”