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.
Burgers With A Big Twist
There’s nothing I would really change about this recipe for Grilled Open-Faced Beef, Cheese and Gravy sandwiches. 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. You might want to grab a bottle of pre-made turkey gravy instead of making the beef version in the recipe below.
Nothing Fancy Here, Folks
The gravy on these sandwiches isn’t anything fancy or fru-fru. It’s simple and beefy and that’s it. It gets just the right thickness to pour over your sandwiches. You’ll get plenty of everything in each and every bite. No need to worry about those dreaded ‘no gravy’ bites.
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
Ingredients
- 2 pounds ground beef
- 1 cup sweet onion chopped (about 1 large onion)
- 1 14-ounce fire-roasted diced tomatoes
- 1 4-ounce fire-roasted diced green chiles
- ½ teaspoon Italian seasoning
- 2 teaspoons your favorite BBQ rub
- 8 slices Pepper Jack cheese
- 4 slices bread thick-cut. 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.
Notes
Nutrition
Nutritional values are approximate.
