• 1 lb. chuck roast, sliced thin 1 medium onion About 2 teaspoon olive oil, divided ¾ teaspoon salt Butter, for cooking panini 6 slices of wide bread 6 slices of provolone cheese
No nutrition information available
1. Cut chuck roast into slices about ⅛" thick (see note). Thinly slice onion. Add about 1 teaspoon of olive oil in a skillet and heat to medium-high heat. Add sliced onions and let cook for several minutes until they start to brown and caramelize. This took about five minutes for me. Once caramelized, remove onions from skillet to a plate or bowl and set aside. Add another 1 teaspoon of olive oil to skillet and add the thinly-sliced meat. Season meat while it's cooking with ¾ teaspoon salt. The meat will only take about 2-3 minutes to cook per side (since it's sliced so thin). Flip meat to ensure both sides are cooked evenly and it's no longer pink. Add the onions back into the skillet with the meat and mix together. Remove meat/onion mixture from skillet and set aside. On one slice of bread, add a slice of provolone cheese and then spoon the meat/onion mixture evenly over top. Add another slice of provolone cheese and top with another piece of bread. Repeat to assemble all sandwiches. Add a little bit of butter to bottom of skillet and reduce heat to medium. Add sandwiches to skillet and cook for 1-2 minutes, or until bottom has browned. Place a heavy skillet over top of sandwiches to press them down (optional). Flip sandwiches over and cook until the other side has browned and the cheese is melted. (The still warm meat/onion mixture will help to melt the cheese once it's added). Serve while warm.