Smoked Pulled Beef and Plum Grilled Cheese
This recipe combines the rich smokiness of pulled beef with the tangy sweetness of plum preserves. Caramelized onions add depth of flavor, while Fontina and white cheddar cheeses melt into creamy perfection. A gourmet grilled cheese worth every bite!
Ingredients
For the Smoked Pulled Beef:
- 2.5–3 lb boneless chuck roast
- Whole garlic cloves (for inserting into roast)
- Famous Dave’s Seasoning (or your preferred beef seasoning)
- Beef broth (for injection and slow cooker)
- Cherrywood and hickory chips (for smoking)
- 1 Vidalia onion, sliced
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
For the Caramelized Onions and Grilled Cheese:
- 1 Vidalia onion, sliced
- Olive oil, as needed
- Butter, as needed
- Pinch of salt
- Fontina cheese, grated
- White cheddar cheese, grated
- Sourdough bread slices
- Mayonnaise, as needed
- Plum preserves, as needed
Instructions
Prepare the Smoked Pulled Beef:
- Make small slits in the chuck roast and insert garlic cloves.
- Season generously with Famous Dave’s seasoning (or preferred beef seasoning).
- Inject beef broth into the roast.
- Smoke the roast for 2 hours using cherrywood and hickory chips.
- Transfer the roast to a slow cooker with sliced onion.
- Mix beef broth, tomato paste, and apple cider vinegar, then pour over the roast.
- Cook on low for 8 hours or until tender enough to shred.
Caramelize the Onions:
- Heat olive oil and butter in a skillet over medium-low heat.
- Add sliced onion and a pinch of salt.
- Cook slowly, stirring occasionally, for 40–45 minutes until onions are deep amber and caramelized.
- Deglaze with a splash of beef broth and stir to coat. Set aside.
Assemble the Grilled Cheese:
- Mix grated Fontina and cheddar cheeses.
- Spread mayonnaise on one side of a slice of sourdough bread, and plum preserves on the other side.
- Layer cheese, smoked pulled beef, and caramelized onions.
- Top with more cheese and another slice of sourdough (preserves side down).
- Grill sandwich in a skillet or griddle over medium heat until golden brown and crispy on both sides, and the cheese is melted.
Serve:
Cut sandwiches in half and serve warm. Offer extra plum preserves on the side for dipping.
Pro Tip: For extra crunch, press the sandwich lightly with a spatula while grilling to get an evenly crisp golden crust.
