Beer Braised Beef Melt

The Beer-Braised Beef Melt is epic!

If you’re craving something good and hearty on a crisp autumn day, the ultimate Beer-Braised Beef Melt is ready for…

The post Beer Braised Beef Melt appeared first on Over The Fire Cooking.

The Beer-Braised Beef Melt is epic!

If you’re craving something good and hearty on a crisp autumn day, the ultimate Beer-Braised Beef Melt is ready for it. There are few things in life more comforting than a homemade patty melt. In this easy recipe, the traditional juicy beef patty gets swapped with shredded braised beef, taking the whole idea to another level. If you’re stoked to try some tender meat, melted cheese, grilled onions, and jalapenos between toasty bread slices, keep scrolling!

Beer-Braised Beef Melt is sliced in half and served with the braising sauce.
Post sponsored by Samuel Adams

If you’ve been a fan of my birria grilled cheese, you’re gonna love these simple patty melts. Think of them as the birria’s American cousins, celebrating the good news that it’s finally Sam Adams’ Octoberfest season. This Marzen-style beer doesn’t just go great with a meal—it’s a game-changer in the cooking process, adding a warm heartiness to our braising liquid.

Why You’ll Love the Beef Melt Sandwich

This beer-braised beef melt is everything you want in a classic patty melt recipe and more—melt-in-your-mouth beef, gooey cheese, and just the right amount of savory flavor and spice. Beef short ribs are perfectly braised in a Dutch oven with some seriously aromatic flavors. Plus, with Sam Adams Octoberfest in the mix, this dish brings a depth of flavor that’s perfect for fall grilling. 

what’s so special about Samuel Adams Octoberfest?

Samuel Adams Octoberfest is the ultimate fall brew that’s been winning hearts since 1989. This beer is all about those rich, malty vibes, packed with notes of caramel and toffee that just scream autumn. It’s got that deep amber hue and a perfect balance of sweetness with a touch of hop bitterness, making it the ideal drink when you’re looking to cozy up as the temps drop and you’re digging into some hearty seasonal meals.

If you love a good patty melt, you may want to check out The Best Patty Melt Recipes next. Or, if this recipe gets you hooked on short ribs, you may also want to wander over to these recipes: Braised Beef Short Ribs, Grilled Beef Short Ribs, Tomahawk Beef Short Ribs, Rotisserie Smoked Short Ribs, and Grilled Korean BBQ Short Ribs. Undoubtedly, short ribs are high on my list of favorite things to enjoy in life!

The short ribs are seasoned before grilling.

Beer Braised Beef Melt Ingredients Roundup

Here’s what you’ll need to make this incredible toasted sandwich with the tastiest ingredients.

  • Beef: Grab 6-8 beef short ribs. You’ll also need kosher salt, black pepper, and garlic powder to season those ribs before they hit the grill.
  • Braising + Seasonings: For the braising liquid, we’re using Samuel Adams Octoberfest, along with beef broth, black pepper, garlic, sea salt, chipotle puree (for that kick), dried oregano, cinnamon sticks, rosemary and thyme sprigs, and bay leaves. 
  • Grilled Cheese: To build the ultimate sandwich, you’ll need shredded cheddar cheese, some sliced red onions, jalapeños, and, of course, thick-cut pieces of bread—Texas toast or sourdough bread are some great options. 

The cook time to bring all these ingredients together isn’t quick, but the process is simple. Trust me, the results are so freakin’ delicious that you won’t mind the extra effort. 

How to Make the Beef Melt

Grilling & Braising

The best beef patty melt recipe begins by firing up your grill to medium-high heat (around 375 degrees F). Slather your beef short ribs with canola oil, then season them generously with kosher salt, black pepper, and garlic powder.

Sam Adams October Fest add a hearty flavor to the braising liquid.

Sear those ribs on all sides until they’ve got a nice dark golden brown crust. Once seared, set the ribs aside and place your Dutch oven directly on the grill.

Add a splash of oil to the Dutch oven or large skillet, then toss in some minced garlic and sauté until fragrant—about 2 minutes should do it. Next, add in your sliced onions and let them brown for another 2 minutes. Now, it’s time to bring in the special sauce: pour in that Samuel Adams Octoberfest, followed by the beef broth, chipotle puree, black pepper, sea salt, dried oregano, cinnamon sticks, rosemary, thyme, and bay leaves.

The beef is braised in a savory beef stock liquid.

Pop the beef short ribs back into the Dutch oven, making sure they’re almost submerged in the braising liquid. Cover it up and let everything simmer over medium-high heat for about 3.5 to 4.5 hours or until the beef is fork-tender. Don’t forget to skim the fat off the top of the sauce as needed.

Once the beef is tender and falls off the bone well, remove it from the Dutch oven. Discard the bones and then strain the braising liquid until you have a smooth consomme. Shred the beef and then set it aside in a bowl.

The meat is shredded to make the ultimate Beer-Braised Beef Melt.

Beer-braised beef Melt Final Touches

Now, heat up a cast iron skillet over medium-high heat (about 350 degrees F). Add a bit of oil to the skillet, then toss in your sliced red onions and jalapeños. Let them soften up for 3-4 minutes. Transfer onions and peppers to a plate. 

To build your beef patty melt, take a slice of bread and load it up with shredded cheese, shredded beef, grilled red onions, and then some jalapeños. Top it with more cheese and then another slice of bread. On the skillet, toast the first side for about 45-60 seconds and repeat for the other side. The bread should look golden brown, and the cheese should be all gooey and melted. Repeat with the remaining sandwiches.

The beef patty melt is assembled and toasted.

Serve up these bad boys with a side of that flavorful beef consomme, topped with chopped red onions and then some cilantro. Dip, bite, enjoy. Cheers to the best patty melt recipe ever!

What to Serve with the Beef Melt

The beer-braised beef patty melt pairs perfectly with crispy French fries, onion rings, sweet potato fries, or even a fresh potato salad. Want something to sip on? Crack open another Sam Adams Octoberfest, or go for a classic choice like a chilled glass of white wine. For the true diner experience, you can’t go wrong with a cold root beer float on the side either.

The beef patty melt is dipped in the spicy braising sauce.

Leftovers & Reheating Instructions

If you somehow have a leftover beef patty melt, wrap it up in plastic wrap or aluminum foil. Store in an airtight container in the fridge for no more than a few days. When you’re ready to reheat, pop it back in a hot skillet over medium heat until the cheese melts again. The consomme can be stored in a small bowl with a tight-fitting lid—reheat it on the stovetop when you’re ready to serve.

More Patty Melts

FAQs for the Beef Melt

Can I use a different type of cheese? 

Absolutely! While American cheese gives you that classic beef patty melt, you can swap it out for a slice of Swiss cheese, cheddar, or even parmesan cheese. 

What if I don’t have a Dutch oven? 

No Dutch oven? No problem. You can use a large cast iron skillet. Just make sure it can handle the heat and has enough room for the beef and braising liquid.

How can I make this less spicy? 

If you’re not into the heat, just skip the chipotle puree. You’ll still get tons of flavor from the braising mix, but without the kick.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The Beer-Braised Beef Melt is epic!
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Beer Braised Beef Melt

This epic sandwich takes the classic American patty melt to another level with beef that's braised with Samuel Adams October Fest.
Course Dinner, Lunch
Cuisine American
Prep Time 1 hour
Cook Time 4 hours 30 minutes
Total Time 5 hours 30 minutes
Servings 6 people
Calories 313kcal
Author Derek Wolf

Ingredients

Beef:

  • 6-8 Beef Short Ribs
  • 3 tbsp Kosher Salt
  • 3 tbsp Black Pepper
  • 3 tbsp Garlic Powder
  • Canola Oil as needed

Braising + Seasonings:

  • 12 oz Sam Adams Octoberfest
  • 2-3 cups Beef Broth
  • 3 cloves garlic
  • 2 tbsp black pepper
  • 2 tbsp Sea Salt
  • 2 tbsp Chipotle Puree
  • 1.5 tbsp Dried Oregano
  • 2 Cinnamon Sticks
  • 3-4 Rosemary Sprigs
  • 2 Thyme Sprigs
  • 2 Bay Leaves

Grilled Cheese:

  • 3 cups cheddar cheese shredded
  • 1 cup Red Onions sliced
  • ½ cup Jalapenos sliced
  • Thick Cut Sliced Bread

Instructions

  • Preheat your grill to medium high temperature (around 375F).
  • Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder.
  • Place the beef ribs on the grill and sear off all sides until browned. Pull the beef off and place down your dutch oven.
  • Next, add your sliced onions add all the other braising ingredients plus the Sam Adams Octoberfest. Add your beef ribs back to the dutch oven and fill with beef broth so that the beef ribs are almost submerged in the broth.
  • Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
  • Once the beef is tender, pull it off, dispose of the bones and everything else except for the sauce itself. Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl. Then, shred your beef.
  • Preheat a cast iron skillet over a medium high heat fire (about 350F) for direct cooking. Add some oil to the skillet 2 minutes before cooking.
  • Add your sliced red onions and jalapenos to soften in the skillet for 3-4 minutes. Pull off once done.
  • Then, lay out a piece of bread and cover with a handful of shredded cheese, top with a handful of shredded beef, some red onions & jalapenos then add some more shredded cheese and another slice of bread.
  • Add the grilled cheese to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side, then pull off and repeat for the rest of the grilled cheese sandwiches.
  • Add your consomme to a bowl and top with chopped red onions and cilantro. Slice your Beef Melt and serve with the consomme. Enjoy!

Notes

What’s so special about Samuel Adams Octoberfest beer? 
Samuel Adams Octoberfest is the ultimate fall brew that’s been winning hearts since 1989. This beer is all about those rich, malty vibes, packed with notes of caramel and toffee that just scream autumn. It’s got that deep amber hue and a perfect balance of sweetness with a touch of hop bitterness, making it the ideal drink when you’re looking to cozy up as the temps drop and you’re digging into some hearty seasonal meals.

Nutrition

Calories: 313kcal | Carbohydrates: 16g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 6489mg | Potassium: 308mg | Fiber: 4g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 12mg | Calcium: 479mg | Iron: 2mg

The post Beer Braised Beef Melt appeared first on Over The Fire Cooking.

Brisket Melt

BBQ brisket melt

Welcome to the next level of our foil boat brisket recipe! Using the sliced brisket meat that we developed with…

The post Brisket Melt appeared first on Over The Fire Cooking.

BBQ brisket melt

Welcome to the next level of our foil boat brisket recipe! Using the sliced brisket meat that we developed with that recipe, we’re making a simple but freakin’ delicious brisket melt. There are lots of different variations for this sandwich, but this jalapeños, red onions and BBQ sauce version is my favorite. 

The BBQ brisket melt sliced in half and held up to the camera.

Why You’ll Love BBQ Brisket Melt

Foil boat brisket has been making the rounds on TikTok and other social media sites. This method involves making an aluminum foil “boat” to hold the brisket as it finishes smoking. Because the top stays open, the brisket bark gets nice and crunchy, and the rest of the brisket is tender and juicy from cooking in its own juices.

Dipping the sandwich into some BBQ sauce.

Foil boat brisket embraces the low and slow appeal of brisket, and it’s quickly becoming one of my favorite ways to smoke this cut of beef. A whole packer brisket makes a ton of food, so this BBQ brisket melt recipe is a great way to use those mouthwatering leftovers! 

However, this recipes isn’t specific to the foil boat brisket! Any brisket will do. If you want to try a different method on cooking brisket, check out some of my other brisket recipes below! I also have a great smoked brisket recipe/article that dives into all the details on how to pick and smoke the perfect brisket!

For More Brisket

BBQ Brisket Melt Ingredients

Add flavor to everything you’re cooking

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Burger Sauce

​If you want to try something besides BBQ sauce in this recipe, burger sauce is a great option! There are tons of recipes out there, but my favorite is the one I use on my animal-style smashburger. Mix up 1/2 cup of mayonnaise, 1/2 cup of ketchup, 2.5 tablespoons of relish, 2 tablespoons of white vinegar and 1 tablespoon of white sugar in a bowl — and then that’s it! If you’d like to add more flavor, you could also drop in a half teaspoon each of garlic powder, onion powder and smoked paprika. 

How to Make BBQ Brisket Melt

First up, we’ve got to prepare this beautiful cut of beef. Keeping your brisket cold, place the brisket on your meat board, fat cap side down. Next, trim the outside of the flat of any silver skin or fat pockets. Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket, then cut one of the corners on the point to show you how to cut against the grain later. 

Seasoning the brisket with BLK FYR Hot sauce and two spiceology seasonings.

Flip the brisket over, and begin carefully removing fat from the fat cap. Make sure the fat cap side is about 1/4 inch thick, since any more than that will be too much. Finally, remove most of the fat “flap” at the top of the brisket.

Once you’ve completely trimmed the brisket, season the meat thoroughly with 2 cups of my Mesquite Peppercorn Lager Rub and 1.5 cups of my Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.

Smoking the Brisket

Preheat your smoker to 225-250 degrees Fahrenheit, with some added wood chunks or wood chips for extra smoke flavor. Then, place the brisket on the smoker with fat side up. Cook the brisket until the internal temperature reaches about 165-170 degrees at the thickest and fattiest part, about 7-8 hours. Once the internal temperature has hit 165, get ready for the foil boat.

Two phases of the brisket cooking on the smoker.

Bringing out the Foil Boat 

Lay out 1-2 pieces of foil and add 1 cup of warmed beef tallow to the foil. Place the brisket fat side up on top of the beef tallow, then form the foil around the brisket to make your beef boat. 

Adding the brisket to a foil boat.

With the smoker at 250 degrees F, place the foil boat brisket back on the smoker. Cook until the meat hits 201 degrees internal temperature or is probe tender, about 5-6 more hours.

Once the brisket is done, pull the meat off the smoker, wrap it in butcher paper and let it rest at room temperature for at least two hours, but ideally overnight in a warming tray.

Slicing the Brisket

Unwrapping the brisket and then cutting it in half.

Once your brisket has rested and it’s ready to slice, unwrap it and place the butcher paper to the side (you can save it for serving or for BBQ Brisket burnt ends, or if you’re interested in a different style of burnt ends, then check out some of my best burnt ends recipes!). Begin slicing the brisket right where you made your “against the grain” cut during prep.

Make your slices about the width of a No. 2 pencil. If you’re slicing the point, rotate the point 90 degrees, and then slice in order to go against the grain. 

Slicing brisket into pencil thick slices.

Making the BBQ Brisket Melt

Heat your grill to high heat (around 400 degrees F) for direct cooking. Place a cast iron skillet or plancha over the flames to heat it up, then add 6-8 slices of bacon to the skillet. Cook the bacon until it’s crispy, then remove the slices from the skillet.

Once the bacon’s done, add 2 cups of thinly sliced red onions and 1 cup sliced jalapeños to sauté until softened, about 6-8 minutes. Once they’re done, remove the skillet from the grill.

Grilling the BBQ brisket melt and drizzling with sauce.

Build your brisket melt with a slice of Texas toast, slices of cheese, BBQ sauce, sliced brisket, cheese, more brisket, cheese, onions and jalapeños, more BBQ sauce, bacon and more Texas toast. Add the melts to the skillet and toast the slices of bread. Once golden brown, serve and enjoy!

What to Serve with BBQ Brisket Melt

​These sandwiches are like a meal unto themselves! So, all you really need to round out this meal is a cold beer or lemonade and a simple slaw or green salad. Some crunchy potato chips could be really great too!

Leftovers and Reheating

A whole packer brisket is a huge cut of meat, so you’ll definitely have leftovers for this one. Plus, brisket tastes even better a day or two after you cook it! Store any leftover brisket in foil wrap or butcher paper and then store in an airtight container in the fridge for 3-5 days. The next time a brisket craving hits, warm the meat in an oven with some tallow in a foil boat.

Some of my favorite recipes to make with leftover brisket include a Chopped Brisket Sandwich and BBQ Brisket Nachos! They’re both easy to throw together and turn the brisket into a whole new meal!

Alternatively, you could add it into your breakfast with this Leftover Brisket Breakfast Skillet recipe! I’ve also turned leftover brisket into fun appetizers like this Smoked Brisket Queso, or stuffed chopped brisket bits into a jalapeño for some Texas Twinkies! All are delicious ways to continue enjoying your brisket.

The assembled BBQ brisket melt.

For the BBQ brisket melt, store the cooked veggies and bacon in separate airtight containers in the fridge for 3-5 days, then reheat the bacon in the oven and the veggies on the stovetop. Keep the rest of the ingredients on hand and you’ll be ready to make this sandwich over and over again. 

FAQs

Why does brisket take so long to cook?

There are a lot of reasons for the long cook time. First off, a brisket is a massive cut of meat. The larger the cut, the longer it needs to cook! This cut also has a lot of fat marbling and connective tissues. Those need a long time to break down and give us the mouthwatering flavor and texture we want. 

What are some other brisket melt toppings? 

I get so stoked just thinking about the possibilities here. You could go classic, with dill pickle, spicy mustard and Swiss cheese. Or, top it with a tangy slaw and loads of BBQ sauce. Or, Italian style, with provolone cheese, banana peppers and a sun dried tomato pesto. Hold on, I’ll be right back…

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

BBQ brisket melt
Print

BBQ Brisket Melt

BBQ brisket melts are a great way to use the meat from my foil boat brisket recipe to make some freakin' delicious sandwiches.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Brisket Cooking 12 hours
Total Time 13 hours 15 minutes
Servings 6 people
Calories 1.235kcal
Author Derek Wolf

Ingredients

Brisket:

Melt:

  • 6-8 American Cheese sliced
  • 6-8 Bacon Strips
  • 2 cups Sliced Red Onions
  • 1 cup Sliced Jalapeños
  • HNY FYR BBQ Sauce
  • Texas Toast sliced

Instructions

Brisket:

  • Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet.
  • Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later.
  • Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
  • Once completely trimmed, season thoroughly with my Mesquite Peppercorn Lager Rub and Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.
  • Preheat your smoker for 225-250F with some added wood chunks or chips for extra smoke flavor.
  • Add the brisket on to the smoker fat side up. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours).
  • Once it has hit 165, get ready for the foil boat. Lay out 1-2 pieces of foil and add beef tallow to the foil.
  • Place the brisket (fat side up) on top of the beef tallow then form the foil around the brisket to make a “boat”.
  • Place the brisket back onto the smoker at 250F. Cook until the meat hits 201F internal or is probe tender (about 5-6 more hours).
  • Once it is done, pull the meat off and let it rest at room temperature for at least 2 hours but ideally overnight in a warming tray.
  • When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil.
  • If slicing the point: Rotate the point 90 degrees and then slice in order to go against the grain.

Melt:

  • Heat your grill at high heat (around 400F) for direct cooking.
  • Add a cast iron skillet or plancha over the flames to heat and add some sliced bacon to the cold skillet. Cook the bacon until crispy, then pull off.
  • Once done, add your red onions and jalapeños to saute for 6-8 minutes until softened.
  • Build your brisket melt with Texas toast, slice of cheese, BBQ sauce, sliced brisket, cheese, more brisket, cheese, onions & jalapenos, more BBQ sauce, bacon and more Texas toast.
  • Add the melts to the skillet and toast the buns. Once golden brown, serve and enjoy!

Notes

Burger Sauce
​If you want to try something besides BBQ sauce in this recipe, burger sauce is a great option! There are tons of recipes out there, but my favorite is the one I use on my animal-style smashburger. Mix up 1/2 cup of mayonnaise, 1/2 cup of ketchup, 2.5 tablespoons of relish, 2 tablespoons of white vinegar and 1 tablespoon of white sugar in a bowl — and then that’s it! If you’d like to add more flavor, you could also drop in a half teaspoon each of garlic powder, onion powder and smoked paprika. 

Nutrition

Calories: 1.235kcal | Carbohydrates: 67g | Protein: 80g | Fat: 81g | Saturated Fat: 46g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 223mg | Sodium: 777mg | Potassium: 2.75mg | Fiber: 39g | Sugar: 9g | Vitamin A: 19.107IU | Vitamin C: 23mg | Calcium: 1.277mg | Iron: 36mg

The post Brisket Melt appeared first on Over The Fire Cooking.