Open Faced BBQ Beef Brisket and Cheese Melts

Allison Hazell Recipe

By Allison Hazell ahazell

I was trying to figure out what to do with my leftover crockpot beef brisket/eye round last night. I had about 1-1 1/2 lbs left of nice tender "pulled beef" sitting in the wonderful au jus. I looked to see what I had in my pantry and did this. Wow, it really hit the spot.


Recipe Rating:
 8 Ratings
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Broil

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum, yum, yum! A crafty - and delicious - way to use up leftovers.

Ingredients

1-1/2 lb
crock pot cooked beef brisket or eye round (see recipe below if you are not doing this from leftovers)
1 medium
onion, chopped
1
green pepper, chopped
1 Tbsp
cilantro
1 tsp
oregano
2-3 c
reserved gravy/au jus from crock pot
2-3 Tbsp
your fave BBQ sauce (I used Famous Dave's Sweet and Spicy)
4 slice
lightly toasted rye bread with seeds (or not)
4 slice
Swiss or sharp white chedder cheese to cover
fresh cilantro or parsley, for garnish
BEEF AND AU JUS - IF STARTING FROM SCRATCH
3 lb
beef brisket or eye round
1 can(s)
low sodium beef broth
1 can(s)
water
1 pkg
dry Italian salad dressing seasoning