1/2cupbeef broth, or omit and use a full 1 cup of beer, if you like it beer-y
1 1/2cupaged cheddar
Dash Worcestershire sauce
Salt and pepper, to taste
For the sandwich:
Thick sliced grainy bread, toasted and buttered
Dijon mustard
Thinly sliced roast beef
Fried Egg, Optional
Cheddar Ale Sauce
Leaf lettuce
Thin tomato slices
Salt and pepper, to taste
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Instructions
For the roast: Preheat oven to 450° F. Place a layer of freshly ground pepper on to a flat surface or plate. Dry roast, then roll the top in the pepper. Place in to cast-iron skillet or shallow roasting pan. Place in preheated oven and immediately reduce heat to 325° F. Roast to medium-rare (125° F. when tested with a thermometer), about 35-40 minutes.
Remove roast to a cutting board and loosely tent with aluminum foil. Meanwhile, place skillet or pan used to roast beef on the stove-top over medium heat.
For the Cheddar Ale Sauce: Melt butter, then add flour. Cook flour, stirring constantly and scraping up the browned bits on the bottom of the pan for about 1 minute. Add beer, stir and allow to simmer for 1 minute. Add beef broth, cheddar, Worcestershire and salt and pepper to taste. Cook, stirring, until sauce thickens.
(If including a fried egg, heat a small skillet to medium and fry egg until cooked but still runny.)
To assemble sandwich: Toast bread, butter and spread a layer of Dijon mustard on it. Thinly slice beef and place on top. Top the beef with a fried egg, if using. Spoon warm cheddar ale sauce over-top, then top with lettuce and tomato. You can serve this open-faced, with a knife and fork or with a top piece of bread, as a sandwich.
Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!