Cheesy Ground Beef Melt (Print Version)

Golden toasted sandwich loaded with seasoned beef, caramelized onions, and melted cheddar and mozzarella cheese.

# What You'll Need:

→ Beef Mixture

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→ Cheese

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→ Bread & Assembly

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# Step-by-Step Guide:

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 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 Suggestions:

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  • The Worcestershire sauce creates this deep savory backbone that makes people ask whats your secret
  • Buttering the bread AND using the mayonnaise trick gives you that diner style crunch that stays crisp even after the cheese oozes out
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  • Do not overcrowd your pan when griling the sandwiches or the temperature drops too much and you will end up with soggy bread instead of crisp
  • The beef mixture can be made ahead and kept in the refrigerator for up to 3 days which makes these incredible for quick weeknight dinners
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  • Use a cast iron skillet if you have one because the weight helps press the sandwich evenly and creates better contact with the cooking surface
  • Low and slow grilling is better than rushing with high heat which will burn the bread before the cheese has time to melt properly

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