Kansas City Style "Burnt Ends" Philly Cheesesteak

Name: Kansas City Style "Burnt Ends" Philly Cheesesteak
Total time: 790
Yield: 4
Ingredients: 3.5 pounds beef chuck roast (should be very well-marbled); 3 tablespoons barbecue dry rub; 0.5 cup Kansas City style BBQ sauce; 4 sandwich or hoagie rolls; 1 (8 ounce) container cheese whiz, or sliced cheese as needed; 0.66 cup sautéed onions; 0.66 cup chopped jarred pickled peppers; 2 tablespoons sliced green onions

Recipe by John Mitzewich from allrecipes.com

Lunch,Dinner,Sandwich 13 Hr. 10 Mins.

Ingredients

4 servings

•

3.5 pounds beef chuck roast (should be very well-marbled)
•

3 tablespoons barbecue dry rub
•

0.5 cup Kansas City style BBQ sauce
•

4 sandwich or hoagie rolls

•

1 (8 ounce) container cheese whiz, or sliced cheese as needed
•

0.66 cup sautéed onions
•

0.66 cup chopped jarred pickled peppers
•

2 tablespoons sliced green onions

Instructions

Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.
Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.
Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.
Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.
Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
Serve and enjoy!