1 lb ground beef
Salt and pepper
1 tbsp Worcestershire sauce
2 tbsp butter (plus more for bread)
1 onion, chopped
1/2 green bell pepper, chopped
4 slices of provolone cheese
4 slices Wisconsin cheddar
8 slices bread
Grilled cheese sandwiches have to be one of my favorite comfort foods. They fall in the same category as macaroni and cheese, mashed potatoes, and any type of bread. One of the things I love about grilled cheese sandwiches is that they don’t always have to be simply bread and cheese. You can dress it up and make it as fancy or as plain as you like. I think there will be many conversations for years to come as to how to "properly" prepare a grilled cheese sandwich. Some will put butter in the skillet to let the bread brown; others will put the butter directly on each slice of bread. I prefer the latter option because it creates a buttery and delicious crust on the outside of the sandwich.
Recently, I’ve been using Sriracha butter on my grilled cheese sandwiches because it’s a perfect mix of savory and spicy. It’s really delicious.
Today’s grilled cheese sandwich is one that will be on repeat in our house. My husband will tell you I almost never buy ground beef. It’s not that I have anything against ground beef; we just never purchase it. But the flavors of this grilled cheese sandwich are actually reminiscent of a Philly cheesesteak using ground beef instead of steak. This is a sandwich that is a great dinner option and can be whipped up in no time. Seriously, no time. Because I love cheese, I used two types of cheeses for an optimal cheesy flavor. Obviously, you can use just one cheese, but where’s the fun in that?
First things first, let’s brown the ground beef. Don’t break up the meat too much while it’s browning. You want it to look like pea-sized chunks. As you begin the browning process, add in the salt, pepper and Worcestershire sauce. When it’s complete, remove the beef from the skillet.
In the same skillet, add the butter, onions and bell peppers; season with salt and pepper. Once the onions and peppers have become a little soft (about five to six minutes), add them to the beef.
Now the fun part. Grab your bread and more butter, and spread the butter on one side of each slice of bread.
Butter side down, add a slice of cheese; top with the meat mixture. Add another slice of cheese on top and then finish by adding another slice of bread, butter side up. Repeat with as many sandwiches as you like.
Heat a skillet on medium-high heat and cook the sandwiches until browned on each side. Alternatively, you could try this sandwich in a panini maker.
If you like mushrooms, which I do not, you can add them to your sandwich as well.
You can find the original recipe on Dinner Then Dessert.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at firstname.lastname@example.org or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.