Cheesy Ground Beef Melt (Print Version)

Crispy bread overflowing with seasoned beef, caramelized onions, and gooey melted cheese toasted to golden perfection.

# What You'll Need:

→ Beef Mixture

01 - 1 lb ground beef (80/20 ratio preferred)
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 Blend

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)

# How to Make It:

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, 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 hearty handful of the cheese blend. Cover with remaining bread slices, butter side up.
07 - Heat a large skillet or griddle over medium heat. Grill sandwiches in batches, pressing lightly, for 3-4 minutes per side until bread is golden brown and cheese is melted.
08 - Let cool for 1 minute, then slice diagonally and serve hot.

# Expert Advice:

01 -
  • The beef mixture stays incredibly juicy thanks to that 80/20 fat ratio
  • Butter and mayonnaise on the bread creates restaurant level crispiness
  • Everything comes together in under 40 minutes with pantry staples
02 -
  • Do not skip the mayonnaise on the bread, it prevents the butter from burning and creates the crunchiest exterior
  • The beef mixture can be made ahead and kept refrigerated for up to 3 days
  • Low and slow cooking wins here, high heat will burn the bread before the cheese melts
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Letting the beef mixture cool slightly before assembling keeps the cheese from melting too fast
  • A flat spatula makes pressing and flipping much easier than a curved one

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