Grilled Cheese with Smoked Pulled Beef

Grilled Cheese with Smoked Pulled Beef 1


  • 2.5-3 lb. boneless chuck roast.
  • 10 garlic cloves
  • 1/2 cup Famous Dave’s Seasoning
  • 3 cups beef broth
  • 3 oz tomato paste
  • 1/3 cup apple cider vinegar
  • 1 large Vidalia onion sliced
  • Cherrywood and hickory smoking chips
  • Caramelized Onions
  • 1 large Vidalia onion sliced at about an 1/8 of an inch thick
  • 1 T. Butter
  • 2 T. Extra Virgin Olive Oil
  • 2 T. beef broth
  • 12-16 slices sourdough
  • 1/3 cup mayonnaise
  • 1 and 1/2 cups of plum preserves
  • 3 cups Fontina shredded
  • 3 cups White Cheddar shredded


  • Start by making slits in a 2.5-3 lb. boneless chuck roast.
  • Then insert the whole garlic cloves into the slits of the meat.
  • Heavily seasoned with Famous Dave’s Seasoning and then inject it with beef broth until it begins to plump up.
  • Smoke the meat over soaked cherrywood and hickory chips for 2 hours.
  • Place the roast with Vidalia onion and in the slow cooker
  • Whisk beef broth, tomato paste and apple cider vinegar until combined and pour over the roast.
  • Cook for an additional 8 hours on low.
  • Slice a Vidalia onion about an 1/8 of an inch thick and sauté in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color.
  • Deglaze the pan with beef stock and stir. Set aside.
  • Take sourdough and spread about two teaspoons of mayonnaise on one side of the bread and about 2 T. of plum preserves on the other side.
  • Turn your burner on medium to low heat and allow your pan to heat up nicely.
  • Now place your bread, mayo side down into the pan.
  • Then top the bread with 1/3 cup of the cheese mixture, 1/2 cup of shredded beef, 1/4 cup of caramelized onion, 1/3 cup of the cheese mixture and then place the other slice of bread preserves side down.
  • After the one side has browned nicely, flip the sandwich over to brown the other side. Say Grace and enjoy!