Using your sharpest knife, thinly slice the chuck roast across the grain into fine shaved pieces.

• If it’s difficult, put the chuck roast into the freezer for 30-40 minutes to firm up so it slices easier.

Chop the onions and split your bread roll so it’s ready for filling.

Cook the onions in a lightly oiled pan over low heat until soft and translucent. Lightly season with a sprinkle of salt, which will help begin to draw out moisture.

• Stir often and keep the heat low. You want them tender and sweet, not browned or caramelized.

You can use them after 10 minutes if you’re in a rush, or continue sweating them for up to 60 minutes to bring out their full sweetness.

Remove from the heat when done and set aside.

Add the shaved beef to a griddle over medium heat. Chop and move the meat around with a spatula as it cooks to further tenderize the beef.

Once the beef is mostly cooked, pile it together, top with cooked onions, and place the cheese over the top.

• Let the cheese melt into the meat, then mix or fold everything together.

Open the bread roll and press it face down on top of the meat-cheese-onion mixture. Allow it to steam & soften from the heat for about 30 seconds.

• Use a spatula to get under all the fillings and flip the sandwich, being careful to contain everything inside of the bread.

Wrap with parchment paper to compress everything together, further steam and soften the bread, then slice and enjoy warm.