We have the meats! This homemade smoked beef and cheddar sandwich is so easy and tasty, you will never go back to the fast food version. The meaty cheesy goodness makes for a tasty treat you will want for lunch, dinner or both!
Where’s the beef?
First things first, you have to get the meat on the grill. For this recipe, I went with a beef top round that already had butcher twine tied around it. The strings help the chunk of meat hold it’s shape while it smokes on the grill.
Coat the beef with Tabasco Sriracha sauce as the binder and season with your choice of steak seasoning. I went with Hardcore Carnivore Black which gives a black coating over the meat with strong pepper, onion and garlic flavors.
Set the grill to 250 degrees for indirect heat. Smoke the beef top round for about 2 hours or until the internal temperature reaches 120 degrees. Wrap it in foil and let if rest for 45 minutes to 1 hour.
Let’s get saucy.
This recipe requires 2 special sauces that complete this amazing copycat Arby’s sandwich.
First, the horsey sauce adds a layer of spice and sweetness that is the base of the sandwich. In a mixing bowl, add white vinegar and sugar. Mix together and add in mayo and ground horseradish. Whisk the ingredients together and set aside.
The gooey cheese sauce is the perfect topping for this smoked beef and cheddar sandwich. In a sauce pan over low heat, add butter, heavy cream and milk. Whisk the ingredients together and add in shredded cheddar cheese, chunks of velvetta and garlic powder. Continue to mix the ingredients allowing the cheese to melt into a thick liquid consistency.
Assemble the Smoked Beef and Cheddar sandwich.
This beef and cheddar sandwich is all about mixing flavors for that ultimate sami! Start with and onion bun. Spread some horsey white sauce as the base, slice the smoked beef and add layers onto the bun. Drizzle the ooey gooey cheese over the top and cover with the onion bun. Biting into this sandwich will deliver on those herby onion flavors from the bun, the cheesy goodness from the sauce, the amazing smokey beefiness from the meat and finally you get hit with the sweet horseradish sauce. This is the ultimate must have smoked beef and cheddar sandwich! Enjoy!
Printer friendly recipe below:
Smoked Beef and Cheddar
Ingredients
Beef Ingredients
- 3 lbs Beef top round
- 3 tbsp Steak seasoning
- 1 tbsp Sriracha sauce
- 4 Onion buns
Horsey Sauce Ingredients
- 1 tbsp White vinegar
- 4 tsp Sugar
- 2 tbsp Ground horseradish
- 1 cup Mayo
Cheese Sauce Ingredients
- 2 tbsp Butter
- 1/2 cup Heavy cream
- 1/2 cup Milk
- 1 cup Shredded cheddar cheese
- 1/2 cup Velveeta
- 1 tsp Garlic powder
Instructions
- Tie the beef top round with butcher twine to help hold its shape while on the grill. Coat with hot sauce for the binder and season with steak rub.
- Set the grill to 250 degrees for indirect heat. Smoke the beef top round for about 2 hours or until the internal temperature reaches 120 degrees. Wrap it in foil and let if rest for 45 minutes to 1 hour.
- For the horsey sauce, in a mixing bowl, add white vinegar and sugar. Mix together and add in may and horseradish. Whisk the ingredients together and set aside.
- For the cheese sauce, in a sauce pan add butter, heavy cream and milk. Whisk the ingredients together and next add in shredded cheddar cheese and chunks of velvetta and garlic powder. Continue to mix the ingredients allowing the cheese to melt into a thick liquid consistency.
- Slice the smoked beef and assemble the sandwich.
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