Recipes Main Dishes Sandwich Recipes Beef Kansas City Style "Burnt Ends" Philly Cheesesteak 5.0 (2) 1 Review 2 Photos A twist on a Philly Cheesesteak featuring Kansas City style "burnt ends" barbecue and traditional cheesesteak toppings like sauteed onions, pickled peppers, and cheese whiz. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 16, 2023 Save Rate Print Share Add Photo 2 2 Prep Time: 10 mins Cook Time: 5 hrs Refrigerate Time: 8 hrs Total Time: 13 hrs 10 mins Servings: 4 Jump to Nutrition Facts Jump to recipe Kansas City Style "Burnt Ends" Philly Cheesesteak – New and Exciting? If the Super Bowl is coming up, you can be sure I'm working on some kind of new and exciting party food. Except, there is no such thing as "new and exciting party food." It's all been done, many times over, so I've resorted to combining two, old classics into something I hope is somewhat new and exciting. The latest example is this Philly cheesesteak featuring a cheater version of Kansas City Style "burnt ends." A cynic might say that this is just the work of a chef who's bitter his team didn't make it, so he's posting a recipe he knows will drive fans from both cities crazy. Well, I can't confirm, or deny that, but I can tell you this experiment was delicious, and very enjoyable to eat. Plus, how often do we get to buy and use cheese whiz? As I mentioned, the taste and appearance of the beef was pretty spot on, but in the spirit of full disclosure, the texture wasn't that close to true "Burnt Ends." It was fine for a sandwich, but not something we'd serve, "as is," to an actual KC Pitmaster. You could cook the cubed meat covered, with more liquid, until it's really tender, but I wanted a drier, crustier, baked-on sauce exterior, so I didn't go that route. Either way, I think this will pair very well with a nice, cold beer, and that was really the only mission, which is why I hope you give this a try soon. Enjoy! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 ½ pounds beef chuck roast (should be very well-marbled) 3 tablespoons barbecue dry rub ½ cup Kansas City style BBQ sauce 4 sandwich or hoagie rolls 1 (8 ounce) container cheese whiz, or sliced cheese as needed ⅔ cup sautéed onions ⅔ cup chopped jarred pickled peppers 2 tablespoons sliced green onions Directions Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours. ALLRECIPES / Ana Cadena Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight. ALLRECIPES / Ana Cadena Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce. ALLRECIPES / Ana Cadena Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C). Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more. ALLRECIPES / Ana Cadena Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions. ALLRECIPES / Ana Cadena Serve and enjoy! ALLRECIPES / Ana Cadena Cook's Notes: Rolls can be brushed with rendered fat from the roasting pan, and toasted in a 350 F oven for 7-10 minutes if so desired. If you like to use homemade ingredients try my All-American Barbecue Sauce and Chef John's All-Purpose Steak Ruby and Barbecue Dry Rub for this recipe. I Made It Print Nutrition Facts (per serving) 1582 Calories 99g Fat 81g Carbs 87g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1582 % Daily Value * Total Fat 99g 127% Saturated Fat 41g 206% Cholesterol 328mg 109% Sodium 3212mg 140% Total Carbohydrate 81g 29% Dietary Fiber 5g 18% Protein 87g 173% Potassium 1511mg 32% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.