Ultimate Cheesy Ground Beef Melt (Print Version)
Golden toasted sandwiches filled with seasoned beef, caramelized onions, and gooey melted cheese blend.
# What You'll Need:
→ Beef Mixture
01 - 1 lb ground beef (80/20 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
08 - 1 cup shredded cheddar cheese
09 - 1 cup shredded mozzarella cheese
→ Bread & Assembly
10 - 8 slices thick-cut sandwich bread (sourdough or white recommended)
11 - 2 tbsp unsalted butter, softened
12 - 2 tbsp mayonnaise (optional, for extra crispiness)
# 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.
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 and serve hot.
# Expert Advice:
01 -
- The combination of cheddar and mozzarella creates this incredible stretch that pulls apart in the most satisfying way
- Seasoned ground beef transforms an ordinary grilled cheese into something that feels substantial and comforting
- The buttermayo exterior trick gives you restaurantlevel crispy edges every single time
02 -
- Draining excess fat from the beef after browning prevents your sandwiches from becoming greasy, but do not remove every last bit because that fat carries flavor
- Using low heat on the skillet will make the bread tough before the cheese melts, so be brave and keep that medium heat steady
- The mayonnaise trick sounds strange but it has a higher smoke point than butter and creates an unbelievably crisp exterior
03 -
- A cast iron skillet distributes heat more evenly than stainless steel, giving you that uniform golden color
- Weighing down the sandwiches with a second heavy skillet while cooking creates restaurantstyle pressed melts