Ultimate Cheesy Ground Beef Melt (Printable)
Golden toasted sandwich piled high with seasoned beef, caramelized onions, and double cheese blend for an irresistible melty experience.
# Ingredient List:
→ Beef Mixture
01 - 1 lb ground beef, 80/20 lean-to-fat ratio
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp Worcestershire sauce
05 - 1 tsp smoked paprika
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
→ Cheese
08 - 1 cup shredded cheddar cheese
09 - 1 cup shredded mozzarella cheese
→ Bread & Assembly
10 - 8 slices thick-cut sandwich bread, sourdough or white
11 - 2 tbsp unsalted butter, softened
12 - 2 tbsp mayonnaise, optional
# Steps:
01 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned and nearly cooked through, about 5 minutes.
02 - Add the chopped onion and garlic to the skillet, cooking until onion is soft and translucent, about 4 minutes.
03 - Stir in Worcestershire sauce, smoked paprika, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
04 - In a bowl, combine cheddar and mozzarella cheeses until evenly mixed.
05 - Lay out the bread slices. Spread butter on one side of each slice. For extra crispiness, spread a thin layer of mayonnaise on the other side.
06 - Place 4 bread slices, butter side down, on a clean surface. Top each with a generous spoonful of the beef mixture and a hefty handful of the cheese blend. Cover with the remaining bread slices, butter side up.
07 - Heat a large skillet or griddle over medium heat. Grill the sandwiches in batches, pressing lightly, 3-4 minutes per side or until bread is golden and cheese is melted.
08 - Let cool for 1 minute, then slice diagonally and serve hot.
# Expert Tips:
01 -
- The combination of sharp cheddar and mellow mozzarella creates the most incredible cheese pull effect
- Seasoned beef tastes even better when it is sandwiched between buttery toasted bread
02 -
- Pressing the sandwiches too hard while grilling will force the cheese out, so just use gentle pressure
- Letting the beef mixture cool slightly before assembling prevents the bread from getting soggy
03 -
- The mayonnaise trick really does work and creates the crispiest exterior you have ever tasted
- Sourdough bread adds a subtle tang that complements the seasoned beef beautifully