This smoky, tender chuck steak sandwich is packed with flavor. Slow-cooked to perfection and finished with caramelized onions, crispy bacon, and melted cheese, it’s the kind of hearty meal that feels like a reward after a long cook.
Ingredients
1 kg / 2.2 lbs chuck steak
- 2 tbsp Texas BBQ seasoning
100 g / 3.5 oz unsalted butter
1 twig fresh rosemary
4 cloves
300 g / 10.5 oz bacon strips
1 kg / 2.2 lbs yellow onions
50 ml / 1.7 fl oz Merlot
200 g / 7 oz melting cheese (like raclette or cheddar)
1 ciabatta
Tools
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How to
- Season the chuck steak generously on all sides with Texas BBQ seasoning.
- Preheat your grill or smoker to 110°C or 230°F and place the meat directly on the grate.
- Insert a meat thermometer into the thickest part and set the target core temperature to 98°C or 208°F.
- Close the lid and let the meat cook low and slow, which should take about three hours.
- Once it reaches around 90°C or 194°F, remove it and place it in an aluminum tray. Add the butter, rosemary sprig, and cloves, cover tightly with foil, and return it to the heat to finish cooking.
- While the beef continues to cook, turn your grill to high heat.
- Halve and slice the onions. Start by grilling the bacon strips until they release their fat, then add the sliced onions.
- Cook everything together until the onions are soft, golden, and caramelized—about 10 minutes with the lid closed. Deglaze the surface with a splash of Merlot and stir it all together.
- Once the beef hits 98°C, take it off the heat and let it rest for 10 minutes.
- Use the residual heat to melt the cheese over the top.
- Carefully shred the beef, mixing it with the buttery juices from the tray.
- Slice open the sandwich rolls and pile on the beef, onion-bacon mix, and melted cheese.
- Close the sandwich and serve warm.
