Open Faced BBQ Beef Brisket and Cheese Melts

5
Allison Allison

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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