Kansas City Burnt Ends Cheesesteak: A Super Bowl Feast

Get ready to score big at your Super Bowl party with this ultimate Kansas City Burnt Ends Cheesesteak recipe! This isn’t your average cheesesteak; we’re elevating it with the smoky, tender goodness of Kansas City burnt ends. This recipe combines the iconic flavors of Kansas City barbecue with the classic cheesesteak, creating a mouthwatering sandwich that’s perfect for game day. It’s a guaranteed touchdown with your friends and family.

## Why This Recipe Works

* **Kansas City BBQ Twist:** We’re taking the classic cheesesteak and infusing it with the legendary flavor of Kansas City burnt ends. The smoky, caramelized beef adds a depth of flavor you won’t find in a traditional cheesesteak.
* **Perfectly Balanced Flavors:** The combination of savory burnt ends, melted cheese, caramelized onions, and a tangy sauce creates a symphony of flavors that will tantalize your taste buds.
* **Crowd-Pleasing:** This recipe is sure to be a hit at any Super Bowl party or gathering. It’s easy to customize and can be scaled up or down to feed any number of guests.
* **Make-Ahead Friendly:** You can prepare the burnt ends and caramelized onions in advance, making it easy to assemble the cheesesteaks on game day.

## Ingredients You’ll Need

* **For the Burnt Ends:**
* 3-4 lbs Beef Brisket Point (the fattier end is best)
* Kansas City BBQ Rub (see recipe below)
* 1 cup Beef Broth
* 1/2 cup BBQ Sauce (your favorite Kansas City style)
* 2 tablespoons Butter
* 2 tablespoons Brown Sugar
* 1 tablespoon Apple Cider Vinegar
* 1 teaspoon Worcestershire sauce
* **For the Kansas City BBQ Rub:**
* 1/4 cup Brown Sugar
* 2 tablespoons Paprika
* 1 tablespoon Garlic Powder
* 1 tablespoon Onion Powder
* 1 tablespoon Chili Powder
* 1 tablespoon Kosher Salt
* 1 teaspoon Black Pepper
* 1/2 teaspoon Cayenne Pepper (optional, for heat)
* **For the Cheesesteaks:**
* 4 Hoagie Rolls (crusty and sturdy)
* 1 large Onion, thinly sliced
* 2 tablespoons Olive Oil
* 8 slices Provolone Cheese (or your favorite cheese for cheesesteaks, like white American or pepper jack)
* Optional Toppings: Pickled Jalapeños, Banana Peppers, BBQ Sauce, Hot Sauce

## Equipment

* Smoker (or oven if you don’t have a smoker)
* Large Bowl
* Large Cast Iron Skillet or Dutch Oven
* Baking Sheet
* Tongs
* Knife
* Cutting Board

## Step-by-Step Instructions

### Part 1: Making the Kansas City Burnt Ends

1. **Prepare the Brisket:** Trim the excess fat from the brisket point, leaving about ¼ inch of fat on top. This fat will render during the smoking process and keep the meat moist and flavorful. In a small bowl, combine all ingredients for the Kansas City BBQ Rub. Generously apply the rub to all sides of the brisket, ensuring an even coating. Wrap the brisket tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the rub to penetrate the meat and develop a deeper flavor.
2. **Smoke the Brisket:** Preheat your smoker to 250°F (121°C). Use your favorite wood for smoking; hickory, oak, or pecan are all excellent choices for brisket. Place the brisket point directly on the smoker grate, fat side up. Smoke for 3-4 hours, or until the internal temperature reaches 190°F (88°C). Use a meat thermometer to monitor the temperature. The brisket should have a nice bark (a dark, flavorful crust) on the outside.
3. **Create the Burnt Ends:** Remove the brisket from the smoker and cut it into 1-inch cubes. Place the cubed brisket into a large cast iron skillet or Dutch oven. Add the beef broth, BBQ sauce, butter, brown sugar, apple cider vinegar, and Worcestershire sauce to the skillet. Stir to combine. Cover the skillet with a lid or aluminum foil. Return the skillet to the smoker (or oven if you don’t have a smoker – set the oven to 275°F / 135°C). Cook for another 2-3 hours, or until the burnt ends are incredibly tender and the sauce has thickened into a glaze. The internal temperature should reach around 205°F (96°C). During the last 30 minutes, remove the lid or foil to allow the sauce to caramelize and the burnt ends to develop a sticky, flavorful crust.
4. **Rest the Burnt Ends:** Remove the skillet from the smoker (or oven) and let the burnt ends rest for at least 15 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more tender and flavorful burnt ends.

### Part 2: Caramelizing the Onions

1. **Prepare the Onions:** Peel and thinly slice the onion. Uniformly sliced onions will caramelize more evenly.
2. **Caramelize the Onions:** Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring frequently, for 30-45 minutes, or until the onions are deeply caramelized and golden brown. The key to caramelizing onions is low and slow cooking, allowing the natural sugars in the onions to break down and create a sweet, savory flavor. Be patient and don’t rush the process. If the onions start to burn, reduce the heat slightly and add a tablespoon of water to the skillet. Continue cooking until the onions are caramelized.

### Part 3: Assembling the Kansas City Burnt Ends Cheesesteaks

1. **Prepare the Rolls:** Preheat your oven to 350°F (175°C). Slice the hoagie rolls lengthwise, but don’t cut all the way through. Open the rolls like a book. Place the rolls on a baking sheet and toast them in the preheated oven for 5-7 minutes, or until they are lightly golden brown and crispy. Toasting the rolls will help prevent them from getting soggy when you add the fillings.
2. **Assemble the Cheesesteaks:** Divide the caramelized onions evenly among the toasted hoagie rolls. Top the onions with a generous portion of the Kansas City burnt ends. Arrange the provolone cheese slices over the burnt ends, covering them completely.
3. **Melt the Cheese:** Place the assembled cheesesteaks back in the preheated oven for 2-3 minutes, or until the cheese is melted and bubbly. Alternatively, you can use a kitchen torch to melt the cheese for a quicker and more dramatic effect.
4. **Add Toppings (Optional):** Remove the cheesesteaks from the oven and add any desired toppings, such as pickled jalapeños, banana peppers, BBQ sauce, or hot sauce. These toppings will add extra layers of flavor and spice to your cheesesteaks.
5. **Serve Immediately:** Slice the cheesesteaks in half and serve immediately. Enjoy the ultimate Kansas City Burnt Ends Cheesesteak!

## Tips and Tricks for the Best Burnt Ends Cheesesteak

* **Use High-Quality Ingredients:** The key to a delicious cheesesteak is using high-quality ingredients. Choose a good cut of brisket for the burnt ends, fresh onions, and good quality cheese.
* **Don’t Overcrowd the Skillet:** When caramelizing the onions, don’t overcrowd the skillet. Cook the onions in batches if necessary, to ensure they caramelize evenly.
* **Adjust the Seasoning:** Taste the burnt ends and caramelized onions and adjust the seasoning as needed. Add more salt, pepper, or BBQ rub to taste.
* **Get Creative with Toppings:** Feel free to get creative with your toppings. Try adding sliced pickles, shredded lettuce, or even a drizzle of cheese sauce.
* **Make it a Party:** Set up a cheesesteak bar with all the ingredients and toppings and let your guests assemble their own custom cheesesteaks.

## Make-Ahead Instructions

* **Burnt Ends:** The burnt ends can be made up to 2-3 days in advance. Store them in an airtight container in the refrigerator. Reheat them in the smoker, oven, or microwave before assembling the cheesesteaks.
* **Caramelized Onions:** The caramelized onions can also be made up to 2-3 days in advance. Store them in an airtight container in the refrigerator. Reheat them in a skillet over low heat before assembling the cheesesteaks.

## Variations

* **Spicy Burnt Ends Cheesesteak:** Add a pinch of cayenne pepper to the BBQ rub for a spicy kick. You can also add sliced jalapeños to the cheesesteaks.
* **Cheesy Burnt Ends Cheesesteak:** Use a combination of different cheeses, such as provolone, white American, and pepper jack, for a richer and more flavorful cheesesteak.
* **Vegetarian Burnt Ends Cheesesteak:** Substitute the burnt ends with smoked portobello mushrooms for a vegetarian option. Marinate the mushrooms in BBQ sauce and smoke them until they are tender and flavorful.

## Serving Suggestions

* **French Fries:** Serve your Kansas City Burnt Ends Cheesesteaks with a side of crispy French fries.
* **Onion Rings:** Onion rings are another classic side dish that pairs perfectly with cheesesteaks.
* **Coleslaw:** Coleslaw adds a refreshing crunch to balance out the richness of the cheesesteak.
* **Potato Salad:** Potato salad is a hearty and satisfying side dish that’s perfect for a Super Bowl party.
* **Chips and Dip:** Chips and dip are a classic party snack that’s always a crowd-pleaser.

## Nutritional Information (Approximate)

* Calories: 800-1200 (depending on portion size and toppings)
* Fat: 50-80g
* Protein: 50-70g
* Carbohydrates: 50-70g

**Disclaimer:** Nutritional information is approximate and may vary based on specific ingredients and portion sizes.

This Kansas City Burnt Ends Cheesesteak recipe is the perfect way to celebrate the Super Bowl or any other special occasion. With its bold flavors and satisfying texture, it’s sure to be a hit with everyone. So gather your ingredients, fire up your smoker, and get ready to make some unforgettable cheesesteaks!

Enjoy the game, and enjoy the food!