Open Faced BBQ Beef Brisket and Cheese Melts

5
Allison Hazell

By
@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.

Blue Ribbon Recipe

Yum, yum, yum! A crafty - and delicious - way to use up leftovers. The Test Kitchen


Rating:

★★★★★ 8 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
1 Hr
Method:
Broil

Ingredients

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  • 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

How to Make Open Faced BBQ Beef Brisket and Cheese Melts

About Open Faced BBQ Beef Brisket and Cheese Melts

Course/Dish: Beef, Sandwiches, Pizza
Main Ingredient: Beef
Regional Style: American
Collection: Crock Pot Recipes




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