Barbecue Beef Cheese Melts Recipes

BARBECUE BEEF CHEESE MELTS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.
• Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
• Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.

ROAST BEEF MEMPHIS MELTS

Steps:

• Mix first 3 ingredients in small bowl. Spread bread slices with dressing mixture; fill with remaining ingredients to make 2 sandwiches.
• Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

BBQ PATTY MELT RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add onions; cook 8 min. or until golden brown, stirring frequently and adding barbecue sauce the last few minutes. Remove onions from skillet; set aside. Carefully wipe skillet clean with paper towel.
• Shape meat into 4 (1/2-inch-thick) patties. Add to skillet; cook on medium heat 4 to 5 min. on each side or until done (160ºF). Top with Singles; cook 1 min. or until melted.
• Fill toast slices with burgers and onions to make 4 sandwiches.

SHREDDED BARBECUE BEEF MELTS

Steps:

• Heat oven to 350° F. Spray 13x9 inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread into pan.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.) Remove from oven.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook bell pepper and onion 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot. Spread over baked bread base. Top with cheese and pickle slices.
• Bake 5 to 6 minutes or until cheese is melted. Cut into squares.

BARBECUE CHEESEBURGERS

Steps:

• Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and 1/2 cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature.
• Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six 1/2-inch-thick patties; season both sides with salt and pepper.
• Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes.
• Transfer 1/2 cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.

GOURMET BARBECUE BEEF SANDWICHES

Steps:

• Rub roast with salt and pepper. Place in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Slice beef; return beef and cooking juices to slow cooker. Add barbecue sauce; heat through. Place croissant bottoms on a baking sheet; top with cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with beef; if desired, serve with optional toppings. Replace croissant tops.

BARBECUE BEEF SANDWICHES

Steps:

• In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.

BARBECUE CHEDDAR MELT

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), milk, hot water, barbecue sauce and onion. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat.
• Cover; let stand 5 minutes (sauce will thicken as it stands). Top with chips just before serving.

BARBECUE BEEF FOR SANDWICHES

Steps:

• Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
• In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
• Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
• With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

DELUXE CHEESEBURGER MELT

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Stir Bisquick mix, water, eggs and 1 cup of the cheese in medium bowl; spread in pan.
• Cook beef in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup and vegetables; heat until hot. Spread over batter in pan.
• Bake 23 to 25 minutes or until edges are light golden brown. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted.

GRILLED PATTY MELTS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pat out three 1/3-pound hamburger patties, pressing each patty down with your index and middle fingers to get a nice, flat burger instead of a ball. Season patties on both sides with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers, 10 to 12 minutes, flipping halfway. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Meanwhile, melt butter in a saucepan over low heat. Increase heat to medium-low, add onion, and saute until tender, 5 to 7 minutes.
• Place 3 slices of bread on the grill. Top each with a slice of American cheese, a cooked patty, sauteed onions, a slice of Swiss cheese, and the remaining bread. Grill sandwiches until cheese melts, about 1 minute per side.

GRILLED CHEESE PATTY MELTS

Steps:

• Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into 3 evenly-sized patties.
• Warm a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
• Warm a second griddle over medium heat. Butter 1 side of each bread slice. Place a slice of bread onto the griddle, butter-side down. Add a slice of cheese, a burger, and a second slice of cheese. Top with another slice of bread, butter-side up. Repeat with remaining burgers.
• Cook until bread is golden brown on the bottom, 3 to 5 minutes. Flip and cook until the other side is golden brown and cheese is melted, 3 to 5 minutes more.