Open Faced BBQ Beef Brisket and Cheese Melts
|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|
|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
|3 lb||beef brisket or eye round|
|1 can(s)||low sodium beef broth|
|1 pkg||dry Italian salad dressing seasoning|
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.
(See Allison's Original Version of Recipe)
Yum, yum, yum! A crafty - and delicious - way to use up leftovers.