This is a delicious little treat I whipped up for dinner last week. It was a crazy busy day so I needed something quick. I had picked up some fresh chuck steak from the foreign food mart in Itaewon the night before and wanted to use it on something new. Chuck steak needs to be cooked slowly to get it nice and tender, but it was far too warm for stew so a hot sandwich seemed like the perfect idea. I sliced a couple of onions and threw them into my rice cooker along with the steak, a pinch of thyme, and a couple pints of beef stock, then set it it to cook and walked out the door. When I came home 6 hours later I was treated to the most fabulous smell ever. I sliced open a couple of crusty bread rolls I had picked up on the way home, slathered on some melted cheese, and had the onion sauce for dipping. It was incredibly delicious and beyond easy. I often use my rice cooker when I’m short for time, as you can just throw in everything raw and come home to a ready cooked meal.
500g of chuck steak
1 litre of beef stock
1 teaspoon of thyme
2 large crusty rolls
200g of hard cheese (I used a cheddar/mozzarella mix, but Gruyere would be fantastic)
1. Slice the onions and then add them to your rice cooker or crock pot along with the beef, thyme, and stock. Set to cook and leave for several hours. When the liquid has reduced the rice cooker will keep the meat and onions warm, so it’s ready to go the moment you get home.
2. Slice the bread and top one half with cheese and melt under the grill for a couple of minutes. Strain off the meat and onions, and reserve all the juices for dipping.
3. Shred the beef a little in the same way your would pulled pork, then fill your cheesy bread rolls with the meat and onions. Serve with the leftover juices and dip.