Ultimate Cheesy Ground Beef Melt (Printable)
Seasoned beef and melted cheese on crispy toasted bread for a satisfying comfort meal.
# What You 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)
# Directions:
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.
07 - Cover with the remaining bread slices, butter side up.
08 - 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.
09 - Let cool for 1 minute, then slice and serve hot.
# Expert Tips:
01 -
- The beef mixture keeps beautifully in the fridge, so you can make these sandwiches for days
- That cheddar mozzarella blend creates the most incredible cheese pull youve ever seen
- Butter and mayo on the bread is the restaurant secret that makes everything impossibly crispy
02 -
- Dont overcrowd the pan when grilling or youll steam the bread instead of crisping it
- The beef mixture can be made ahead and refrigerated for up to 3 days
- Letting the sandwiches rest for that full minute prevents all the cheese from oozing out when you cut them
03 -
- Shred your own cheese from blocks for the smoothest melting texture
- If the bread is toasting too fast, reduce the heat slightly and cover the pan with a baking sheet to help the cheese melt