Barbecue Beef Cheese Melts

Name: Barbecue Beef Cheese Melts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Bbq, Barbecue
Ingredients: 237 milliliters barbecue sauce; 1 egg, beaten; 118 milliliters chopped green bell pepper; 1 teaspoons ground mustard; 237 milliliters milk; 59 milliliters chopped onion; 340 grams cooked roast beef (from deli), chopped; 227 grams cups shredded Cheddar cheese; 1 teaspoon vegetable oil; 473 milliliters Original mix

The recipe Barbecue Beef Cheese Melts could satisfy your American craving in around 30 minutes. One portion of this dish contains roughly 18g of protein, 13g of fat, and Head to the store and pick up onion, roast beef, bell pepper, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free diet. It will be a hit at your Father's Day event.

Instructions

Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed.

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Cooking Spray

Baking Mix

Mustard

Milk

Egg

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Bowl

Oven

Frying Pan

Pour and spread in pan.

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Spread

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Frying Pan

Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)

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Toothpicks

Oven

Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat.

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Cooking Oil

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Frying Pan

Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.

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Barbecue Sauce

Bell Pepper

Onion

Beef

Spread beef mixture over baked bread base.

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Base

Bread

Beef

Sprinkle evenly with cheese.

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Cheese

Bake 4 to 5 minutes longer or until cheese is melted.

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Cheese

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Oven

Cut into squares.

Equipment

Ingredients

Servings:

237milliliters

barbecue sauce 1

egg, beaten 118milliliters

chopped green bell pepper 1teaspoons

ground mustard 237milliliters

milk 59milliliters

chopped onion 340grams

cooked roast beef (from deli), chopped 227grams

cups shredded Cheddar cheese 1teaspoon

vegetable oil 473milliliters

Original mix

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are my top picks for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Ghost Pines Sonoma County San Joaquin County Zinfandel with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.