Smoked Roast Beef & Cheddar Sandwich on Homemade Onion Rolls - Arby's But Better!

smoked cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: regular cheese

Reduced-fat cheese lowers calories while maintaining flavor.

horseradish sauce

🥗Healthier: Greek yogurt with horseradish

💰Cheaper: prepared horseradish

Greek yogurt adds creaminess with fewer calories.

sandwich rolls

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread increases fiber content.

pickles

🥗Healthier: cucumber slices

💰Cheaper: dill relish

Cucumber slices provide freshness with fewer preservatives.

Pat the eye of round roast dry with paper towel and trim off large areas of fat and silver skin.

Coat the roast in kosher salt, covering every side heavily, and let dry brine in the refrigerator uncovered for about 12 hours.

Prepare the smoker with lump charcoal and a small oak split, bringing it to a temperature of 225-250°F.

Lightly slather the roast with olive oil to help the seasoning stick, then apply a rub of 2 parts black pepper, 1 part onion powder, and 1/2 part kosher salt.

Insert a thermometer probe into the roast and place it in the smoker to cook.

In a stand mixer, combine warmed milk and yeast, letting it bloom for a few minutes until foamy.

Add 2 eggs to the mixer and mix on medium speed for 1 minute.

Add salt, sugar, dough conditioner, and all-purpose flour, mixing for a couple of minutes on medium speed.

Incorporate 2 tablespoons of room temperature butter and continue mixing for 10 minutes.

Turn the dough out onto a floured surface, form into a ball, and place in a lightly greased bowl covered with plastic wrap to rise for 1 hour.

After 1 hour, press and squeeze the dough to de-gas and portion into 6 pieces of 133 grams each.

Form each piece into a tight ball with seams on the bottom and place on a parchment-lined baking sheet.

Cover the buns with lightly greased plastic wrap and let rise for another hour.

Brush the tops and sides of the buns with an egg wash made from 1 egg and 1 tablespoon of milk, then sprinkle dehydrated minced onion on top.

Bake the buns in a 350°F oven for 25-26 minutes until golden brown.

Prepare garlic-infused butter by mincing garlic, melting a stick of butter in a pan, adding garlic, and simmering for a few minutes before straining out the solids.

Once the roast reaches an internal temperature of 125°F, move it to the grill side of the smoker to sear over high heat, basting with garlic butter.

Sear each side of the roast for 1-2 minutes until the internal temperature reaches about 135°F, then wrap in aluminum foil and let rest for 1-2 hours.

After resting, slice the roast thinly using an electric meat slicer and refrigerate until completely cold for several hours.

Shred an 8 oz block of sharp cheddar cheese and melt 2 tablespoons of butter in a saucepan over low heat.

Add 2 tablespoons of flour to the melted butter to make a simple roux.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens