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Cheesy Ground Beef Melt

Cheesy ground beef melt sandwiches with open-face toasted bread piled high with savory beef and two melty cheeses. Broiled until bubbly and lightly browned for a golden, caramelized finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Cheesy ground beef melt
  • 1.5 lb ground beef Use lean or regular; drain excess fat after browning.
  • 1 large onion Sliced and caramelized until deeply golden.
  • 3 garlic Minced.
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 0.5 Salt and pepper To taste; season beef and onions as desired.
  • 4 thick slices sourdough or Texas toast Thick cut for sturdy melts.
  • 4 provolone cheese Sliced.
  • 1 cup shredded cheddar cheese Reserve a little for extra melt if desired.
  • 1 butter For buttering bread and cooking onions.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt butter in a skillet and cook sliced onion over medium-low heat for 20–25 minutes, stirring occasionally, until deeply caramelized. Set aside when golden and sweet.
Brown the beef
  1. In the same skillet, brown the ground beef over medium-high heat until cooked through, then drain excess fat. Add minced garlic, Worcestershire sauce, ketchup, salt, and pepper and cook for 2 minutes.
Toast and broil the melts
  1. Butter the bread and toast it under the broiler or in a skillet until golden. Keep an eye on it so it browns without burning.
  2. Place the toasted bread on a baking sheet and top each slice with the beef mixture and caramelized onions. Distribute evenly so every bite has topping.
  3. Lay a provolone slice over the top and scatter shredded cheddar across each sandwich. Make sure the cheese covers the beef and onions.
  4. Broil for 2–3 minutes until cheese is melted, bubbly, and lightly browned. Serve immediately while the cheese is stretch-warm.

Notes

Pro tip: Caramelize the onions first and fully set them aside—this keeps the beef sauce from thinning and helps the onions stay jammy under the cheese. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet over medium until hot. Freezing is not recommended because the bread texture softens after thawing. For a lighter option, use 90% lean ground beef or a turkey-beef blend.