Ingredients:

  • 120ml ketchup
  • 15ml water
  • 5ml brown sugar
  • 2ml onion powder
  • 2ml garlic powder
  • 1 dash Worcestershire sauce
  • 1 pinch cayenne pepper
  • 115g sharp cheddar cheese, freshly grated
  • 60ml heavy cream
  • 30g unsalted butter, divided
  • 2ml smoked paprika
  • 450g deli roast beef, sliced paper-thin
  • 4 onion rolls
  • 30ml beef broth

Instructions:

  1. In a small saucepan, whisk together the ketchup, water, brown sugar, onion powder, garlic powder, Worcestershire sauce, and cayenne. Simmer over low heat for 5 minutes until darkened and thickened. Set aside.
  2. In a separate clean saucepan over low heat, melt 15g of butter and the heavy cream. Once simmering, whisk in the grated cheddar cheese one handful at a time along with the smoked paprika. Whisk until glossy and fluid, then remove from heat.
  3. Split the onion rolls and spread the remaining 15g of butter on the cut sides. Toast them in a large skillet over medium heat until golden brown. Remove and set aside.
  4. In the same skillet, add the beef broth and the thinly sliced roast beef. Cover with a lid for 3 minutes to steam the meat until hot and tender without overcooking.
  5. Assemble the sandwiches by spreading the red ranch sauce on the bottom bun, piling the steamed beef high, drizzling with the warm cheddar sauce, and topping with the remaining bun.