Open-Faced Jalapeño Beef Sandwich

Today I am going to share my recipe for an open-faced jalapeño beef sandwich, but first, I have to tell y’all what inspired me to make it!

So, it was toward the end of summer, just as we were all getting amped up to face the coming school year. Then my friend Kelli posted one of the most relatable stories I have seen on Instagram in a while.

She confessed that she had not been doing much cooking lately. As a result, she was stunned by the realization that her sweet family had been living on egg sandwiches all summer long.

I watched her lovely face on my Instagram story feed and thought…Praise God! It’s not just me!! 

My next thought was that there has to be a way to zazz up a sandwich…

I loved the idea of making something as simple as a sandwich feel like something new. For example, it is possible to switch up a boring sandwich by adding lots of flavor. Meanwhile this must be accomplished with the least amount of mental strain possible.

So, in honor of my friend Kelli over at, I present to you all the open-faced jalapeño beef sandwich. It’s actually my spiced up version of the Mississippi Pot Roast that everyone has gone crazy over down here in the south country. This zazzed up sandwich is served over skillet toast with pepper jack cheese, topped with caramelized onions. You can make it extra spicy with a couple of jalapeños slices for garnish.

This recipe is super versatile. It can be done in an oven safe cast iron enamel dutch oven or thrown in the crock pot before you leave for the day. You can even skip the skillet toast and serve this over steamed veggies for a Keto friendly option. Enjoy! ~Shanna

Open-Faced Jalapeño Beef Sandwich 

Beef roast (whatever is on sale!)

1 large onion, sliced

5-6 cloves of garlic (peeled but leave them whole, you “ain’t got time” to mince that stuff up and it will all melt into the beef when you shred it anyway!)

Jalapeño (I have used fresh, cut in half length-wise and de-seeded and I have also used the jarred ones–use what you have. For a little less heat, you can use the Pepperoncini peppers like the ones used in the Mississippi Pot Roast recipe)

Sourdough Boule (this is what I used, but just use whatever bread you have)

Pepper Jack/Cheddar/Swiss…whatever cheese you like!

Garnish with caramelized onions, jalapeños, or switch it up with chopped fresh parsley or cilantro and green onions


First, place your roast in a cast iron enamel dutch oven or in your crock pot. Next, generously salt and pepper the top and bottom.

Cut your onion in half and then slice thin.

Peel garlic and add whatever jalapeños/peppers you have.

You literally just chunk all this stuff in your pan/crockpot, add a cup or 2 of water (or chicken stock) and that is it.


If you are using your dutch oven, cook on 350 for 4 hours or on low in your crock pot for 8-10 hours.

Lastly, you will shred the meet in the juices and serve over skillet toast with pepper jack cheese.  Moreover, this would be amazing served over steamed veggies. You could also serve it over mashed potatoes or cauliflower.



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