Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. The beef is tender, juicy and packed with flavor.¬† Covered in a tasty beef gravy, every bite is just fantastic. Served over thick, hearty grilled bread, it’s the sandwich you’ve been looking for.
Grilled Open-Faced Beef, Cheese and Gravy SandwichesThere’s nothing I would really change about this recipe. It’s a great alternative to cooking your usual burgers on the grill. You could make this with ground turkey, I would think, though you might have to add a little fat (vegetable oil) to keep the turkey from getting too tough when seared.

This is yet another brilliant recipe from the BBQ Pit Boys.

Also try my open-faced turkey sandwiches.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

You'll need a large cast iron skillet. Remember to not grab the skillet handle without a heat-proof glove once you've placed it onto the grill.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 2 pounds ground beef
  • 1 cup sweet onion chopped (about 1 large onion)
  • 1 14-ounce can fire-roasted diced tomatoes
  • 1 4-ounce can roasted diced chiles
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons your favorite BBQ rub
  • 8 slices Pepper Jack cheese
  • 4 slices large thick-cut bread I used a rustic ciabatta

For the beef gravy

  • 1 tablespoon unsalted butter
  • 2 cups beef broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water

Instructions

  • Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
  • Form the beef into equal-sized patties.
  • Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
  • Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
  • Place a large cast iron pan on your grill over indirect heat.
  • Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
  • Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
  • Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
  • Remove the pan from the grill. Lightly toast the bread slices on the grill.
  • Serve meat over the bread topped with the beef gravy.

For the beef gravy

  • Add a small skillet to the grill over direct heat. Add the butter and melt.
  • Add the beef broth. Bring to a boil.
  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth. Bring to a boil.
  • Combine the flour and water in a cup and whisk into the beef broth.
  • Continue stirring until the gravy is thickened. Remove from heat.

Poutine

Anita and I recently grabbed lunch at one of my favorite Indianapolis food trucks, Scratch Truck. For a side, we opted for the poutine, a first for both of us. I’ve seen poutine hundreds of times on TV food shows, but never had the opportunity to try it until then, and boy, did we ever absolutely love it. French fried potatoes, topped with cheese curds (oh my!) and gravy. Really, what could be better?
poutineThe gravy is the real start of this dish, though let’s face it, cheese curds are pretty much wondrous on their own. After quite a bit of research, I settled on a gravy that is a mix of beef and chicken gravies. It’s crazy smooth and packed with flavor. The gravy wasn’t just great, it was fantastic.It would also be stellar on a chicken-fried steak. So you know what that means. Yep, I’ll be making chicken-fried steak soon.

If you don’t have cheese curds where you live, you can substitute block (not shredded) mozzarella that has been torn or chopped into small pieces.

Poutine

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 1/2 cups
Author Mike

Ingredients

For the poutine

  • 2 pounds French fries deep-fried and drained
  • 1 - 1 1/2 cups cheese curds
  • Garnish optional (I used sliced green onions, but chopped parsley, fresh sage, thyme, etc are also great)

For the gravy

  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cloves garlic finely chopped
  • 2 1/2 cups beef broth
  • 1 1/4 cups chicken broth
  • Freshly ground black pepper to taste

Instructions

For the poutine

  • Layer fries on a serving platter.
  • Sprinkle fries with the curds (you may have to separate the curds first).
  • Add lots of gravy and garnish as desired.

For the gravy

  • Dissolve the cornstarch in the water in a small bowl or glass.
  • Melt the butter in a large sauce pan.
  • Whisk in the flour and continue cooking, whisking often, for 5 minutes or until the flour has turned golden brown.
  • Add the garlic, stir and cook another 30 seconds.
  • Whisk in the beef and chicken broths (careful when first starting to add the broths as the mixture will steam a bit. Keep your hands and face back.)
  • Bring mixture to a boil then reduce to a simmer and continue simmering, whisking constantly, for 5 minutes or until the gravy is thickened.
  • Add pepper to taste and stir and serve.

Grilled Rib Roast with Gravy

This grilled rib roast with gravy is exactly why you’re not supposed to say “This is the best thing I ever ate.” Not long ago I made a fire-eater reverse-sear prime rib on my grill, and “best thing I ever ate” is exactly what I was thinking. Then I made this grilled rib roast with gravy. The verdict? Both versions are crazy good. This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.
Grilled Rib Roast with GravyI could eat this grilled rib roast all day long. I had a few leftover slices. They were screaming ‘make me into a prime rib sandwich’. I will and boy, will it ever be good too!

For a spicier rib roast, try my fire-eater reverse seared prime rib.

Grilled Rib Roast with Gravy

You'll need a cast iron skillet that is large enough to hold the rib roast. Throughout the cooking process make sure that you NEVER grab the skillet with your bare hands.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings

Ingredients

For the rib roast

  • 1 5-6 pound beef rib roast tied
  • 3 garlic cloves cut into thin slivers
  • 3 tablespoon unsalted butter softened
  • 3 tablespoons Kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons freshly ground black pepper
  • 2-4 cups beef broth you might need more

For the gravy

  • 1 tablespoon unsalted butter
  • 1 1/2 cups or more beef broth
  • 1 tablespoon all-purpose flour

Instructions

For the rib roast

  • Fire up your charcoal grill. You'll want it to be between 400-450 F to start out with.
  • Take a long thin sharp knife and cut holes into the roast ever inch or so. Shove the garlic slivers down into the holes.
  • Rub the softened butter all over the roast.
  • Combine the salt, garlic and onion powders and pepper. Rub the mixture over all sides of the roast.
  • Transfer the roast to a cast iron skillet.
  • Add 1 cup of beef broth or enough to be 1" deep in the skillet.
  • Place skillet on the grill. Cover and grill for 15 minutes.
  • Reduce the grill to cook at 325 F (just partially close the air vents) and cook until the roast reaches 130 F internally. You will want to check it every 20-30 minutes to see if more beef broth needs to be added.
  • Remove the roast and cover it in foil and let it rest for 30 minutes. Meanwhile, make the gravy with the drippings in the pan.
  • Serve roast sliced topped with gravy.

For the gravy

  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth. Bring to a boil.
  • Dissolve the flour in a cup with 1 tablespoon of water. Whisk into the gravy mixture.
  • Continue stirring until gravy is desired thickness. If it's too thick add more broth.