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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 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
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.