Cheesy Beef Sandwich
This Cheesy Beef Sandwich features melty cheese, savory seasoned beef, and golden buttery bread, making it a quick and satisfying comfort food.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Provides good flavor and moisture.
- 1 small onion, finely chopped Yellow or white.
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 cup beef broth Or water + 1/2 tsp bouillon.
- 1 cup shredded cheddar cheese Sharp cheddar for more bite.
- 1 cup shredded mozzarella cheese For stretch and melt.
- 4 slices sourdough or white bread Thicker slices hold filling best.
- 2 tbsp unsalted butter, softened For spreading on bread.
- to taste salt and pepper
- optional fresh parsley, chopped For garnish.
Instructions
Preparation
- Heat a large skillet over medium-high. Add the ground beef in a single layer. Break it up with a spoon and let it brown without stirring too much, about 5–7 minutes.
- Push the beef to one side of the pan. Add the chopped onion and garlic to the cleared space. Sauté for 3–4 minutes until softened and fragrant, then mix with the beef.
- Season with salt, pepper, and Worcestershire sauce. Stir briefly to distribute.
- Pour in the beef broth and scrape up the browned bits. Simmer until the liquid reduces and thickens slightly, about 3–5 minutes.
- Taste and adjust seasoning.
Assembling and Cooking
- Spread softened butter on one side of each bread slice. Heat a new skillet or griddle over medium heat and place two buttered slices butter-side down.
- On each buttered slice, sprinkle 1/2 cup cheddar evenly. Spoon the hot beef mixture over the cheddar, then top with 1/2 cup mozzarella.
- Place the remaining slices on top, butter-side up. Cook until the bottom is golden and cheese starts to melt, about 3–4 minutes.
- Flip carefully and cook another 3–4 minutes until the second side is golden and cheeses are fully melted.
- Let the sandwiches rest for 1–2 minutes, slice on the diagonal, and garnish with chopped parsley if using. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. To reheat, use a skillet over low-medium heat or a 325°F oven for a few minutes.