Roast beef and cheddar sandwich

Combine warm water, instant yeast, sugar, egg yolk, melted butter, mashed potato and dough conditioner.

Add the flour and salt, fit the dough hook and mix on medium speed about eight minutes until the dough strengthens and clears the bowl.

Round the dough into a ball with tension, cover, and ferment 90 minutes in a warm spot, about 90F.

Divide into six pieces of about 100 grams, degas, fold in the sides, roll onto the seams and round each into a tight ball.

Cover with another half sheet tray and proof in a warm place 45 to 60 minutes until more than doubled.

Small dice the sweet onion.

Simmer the onions with olive oil, salt, sugar and about a quarter cup of water two to three minutes until the water cooks off.

Scrape up and saute four to five minutes over medium until lightly browned.

Deglaze with a few tablespoons of water, then stir and saute four to five minutes more, keeping the onions moving; about 15 minutes in total.

Brush the proofed buns with egg wash, spread about a tablespoon of cooled caramelized onion on each, then poppy seeds and flaky sea salt.

Bake at 400F for 15 to 17 minutes until well browned but soft.

Preheat the oven to its highest setting, about 550F; 475 or 500 also works.

Rub the roast all over with olive oil, set it on a wire rack over a sheet of foil and salt and pepper both sides very liberally.

Sear the roast in the ripping hot oven 15 to 20 minutes; convection helps.

Take the roast out, turn the oven down to 275F and prop the door about 10 minutes so it drops.

Return the roast to the lower temp oven and slow roast about two hours.

Blend water, ketchup, steak sauce, brown sugar, hot sauce, vinegar, onion powder, garlic powder, black pepper and salt with an immersion blender.

Pull the roast at 129 to 130F internal, a low medium or high medium rare.

Rest at least 30 minutes before cutting so the internal temperature equalises.

Toss the grated cheddar with the cornstarch.

Add the evaporated milk, heat over very low heat and stir about five minutes until melted, then hold warm.

Fry the cut onion roll in butter until crisp and toasty on the inside.

Shave the roast by pressing the blade flat against it and taking off whatever comes; thickness matters more than shape, no thicker than an eighth of an inch.

Alternative: cut the roast into smaller, shorter pieces and slice as thin as possible like a steak.

Squeeze the tangy sauce on the bottom bun, pile on four to five ounces of shaved hot beef and a few thicker slices, spoon over the cheese sauce and cap with the bun.