Shredded Beef Sandwiches with Crispy Onions

Name: Shredded Beef Sandwiches with Crispy Onions
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb chuck roast; salt, to taste; black pepper, to taste; 1 tbsp garlic powder; 2 tbsp butter; 1 large yellow onion, sliced; 2 tbsp minced garlic; 1.5 cups beef broth; 1/4 cup steak sauce; 12 oz beer; 1 tbsp steak seasoning; 4 sub rolls, split; 8 slices pepper jack cheese; 1 cup crispy fried onions; Steak sauce, for drizzling

This shredded beef sandwich layers tender, slow-cooked chuck roast with melted pepper jack cheese, crispy onions, and steak sauce on toasted sub rolls for authentic comfort food flavor.

🌍American 🏷️Shredded beef 🏷️Beef sandwich 🏷️Chuck roast 🏷️Pepper jack cheese Crispy onions

🏷️

🏷️Comfort food

-0:00

cookinginthemidwestonTikTok

Total

8h 15m

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

3 lb chuck roast
salt, to taste
black pepper, to taste
1 tbsp garlic powder
2 tbsp butter
1 large yellow onion, sliced
2 tbsp minced garlic
1.5 cups beef broth
1/4 cup steak sauce
12 oz beer
1 tbsp steak seasoning
4 sub rolls, split
8 slices pepper jack cheese
1 cup crispy fried onions
Steak sauce, for drizzlingoptional

15 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Season the chuck roast generously on all sides with salt, pepper, and garlic powder.
2
In a large skillet over medium-high heat, melt the butter. Sear the chuck roast for a few minutes on each side until a brown crust forms.
3
Transfer the seared roast to the basin of a slow cooker.
4
In the same skillet, add the sliced onion and minced garlic. Sauté for 1-2 minutes until fragrant.
5
Pour in the beef broth, steak sauce, and beer. Add the steak seasoning and stir everything together.
6
Bring the sauce mixture to a simmer.
7
Pour the sauce and onion mixture over the roast in the slow cooker.
8
Cover and cook on low for 8 hours, or until the beef is tender.
9
Remove the cooked roast from the slow cooker and place it on a plate or cutting board. Shred the meat using two forks, discarding any large pieces of fat.
10
Return the shredded beef to the slow cooker and stir to coat it in the juices.
11
To assemble the sandwiches, toast the split sub rolls.
12
Pile a generous amount of the shredded beef onto the bottom half of each roll.
13
Top the beef with two slices of pepper jack cheese and a handful of crispy fried onions.
14
Place the open-faced sandwiches on a baking sheet and broil or bake for 2-3 minutes, just until the cheese is melted and bubbly.
15
Drizzle with additional steak sauce if desired, place the top bun on, and serve immediately with a side of the cooking liquid (au jus) for dipping.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the chuck roast thoroughly on all sides before braising—this builds deep flavor and prevents a pale, bland final dish.
Don't skip the beer; it tenderizes the meat and adds subtle depth that water or extra broth alone won't deliver.
Crisp the onions in a separate pan just before serving to preserve their crunch—soggy onions defeat the purpose.
Toast the sub rolls lightly before piling on beef and cheese; this prevents sogginess from the juices.

Substitutions

Chuck roast → brisket (increase cooking time by 1–2 hours; brisket is leaner but also tougher)
Beer → beef broth or beef stock (reduces depth; add 1 tbsp Worcestershire sauce to compensate)
Pepper jack cheese → smoked cheddar or provolone (swap heat for smokiness; adjust to taste)
Steak sauce → Worcestershire sauce or soy sauce (reduces sweetness; start with 2 tbsp and adjust)

Storage & make-ahead

Refrigerate shredded beef in an airtight container for up to 4 days. Reheat gently over low heat with a splash of broth. Crispy onions and cheese should be added fresh when serving.

Equipment

Dutch oven or heavy-bottomed pot with lid · Video equipment (noted in recipe metadata)

Common Questions

Can I make this in a slow cooker instead of braising on the stovetop?

Yes. Brown the roast first in butter, transfer to a slow cooker with onions, garlic, broth, steak sauce, and beer, then cook on low 7–8 hours until tender enough to shred easily.

What type of onions work best for the crispy topping?

Yellow or white onions slice thinly and crisp well when pan-fried in butter. Avoid red onions, which lose color and crispness when cooked.

How do I know when the beef is ready to shred?

The roast is done when it pulls apart with gentle fork pressure and shows no resistance. Internal temperature should reach 190–205°F for maximum tenderness.

Can I make the shredded beef ahead of time?

Yes. Shred the beef, cool completely, and refrigerate in an airtight container for up to 4 days. Reheat gently in a pot with a splash of broth to restore moisture.

What can I substitute for pepper jack cheese?

Cheddar, provolone, or American cheese work well. Pepper jack adds heat; if you skip it, add a pinch of cayenne to the braising liquid for flavor balance.