Heat your olive oil in a big pot or Dutch oven over medium-high heat. Pat the beef dry, season it generously with salt and pepper, then place it in the pot.

Do. Not. Rush. This.

Let it get that deep brown crust on all sides. This is flavor, babe. This is where the magic starts.

Once it’s beautifully browned, take it out and set it aside. Try not to snack on it. (I fail every time.)

In the same pot — don’t you dare wash it — add the sliced onions. Let them cook down slowly, scraping up all those beefy bits from the bottom.

When the onions are soft and slightly caramelized, add the garlic. Give it about 30 seconds until your kitchen smells illegal.

Pour in the beef broth, Worcestershire, soy sauce, thyme, pepper, and that optional splash of balsamic if you’re feeling fancy. Stir it up, then nestle the beef back in.

Bring it to a gentle simmer, cover, and lower the heat.

Let that beef cook for about 2½ to 3 hours, flipping it once or twice, until it’s fork-tender and basically falling apart when you look at it.

If you’re using a slow cooker, this is a perfect time to transfer everything and cook on low for 7–8 hours. Same vibes, even less effort.

When it’s done, pull the beef out and shred it. Taste the broth and adjust seasoning — more salt if needed. This broth is your au jus, so make sure it’s bold and savory.

Slice your rolls, spread a little butter on the cut sides, and toast them in a skillet or under the broiler until golden.

This step is small but mighty. Toasted bread = structure. Structure = confidence when dipping.

Pile that juicy shredded beef onto the bottom half of each roll. Lay slices of cheese on top and broil for a minute or two until melty and irresistible.

Top with the other half of the roll and just admire your work for a second. You did that.

Pour the hot au jus into little bowls.

Dip the sandwich.

Take a bite.

Close your eyes.

That’s it. That’s the moment.