Name: Breakfast Grilled Cheese with Beef
Prep time: 5 min
Cook time: PT-487361H33M8S
Total time: PT-487361H33M8S
Cuisine: American
Ingredients: Thick-cut bread slices (like sourdough or country loaf); Sliced beef (leftover roast beef or thinly cut steak); Eggs (scrambled or fried); Cheese (Cheddar, American, or Swiss—whatever melts best); Butter (for toasting the bread); Optional: onions, spinach, tomato, or favorite sauce

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Short description
I discovered this irresistible breakfast grilled cheese recipe from Emily’s Plate featuring savory beef, melted cheese, eggs, and perfectly toasted bread—everything I crave in a morning sandwich.

Breakfast Grilled Cheese with Beef

Why You’ll Love This Recipe

I love how this sandwich balances hearty beef and gooey cheese between buttery, crisp bread. It’s comforting, protein-packed, and a real game-changer for breakfast. I can make it in under 20 minutes—perfect for my busy mornings.

ingredients

(H⁠ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread (thick-cut slices like sourdough or country loaf)
Sliced beef (leftover roast beef or thinly cut steak)
Eggs (scrambled or fried)
Cheese (Cheddar, American, or Swiss—whatever melts best for me)
Butter (for toasting the bread)
Optional: onions, spinach, tomato, or favorite sauce

directions

I start by cooking the beef slices or reheating leftover roast beef until warm.
In a separate pan, I scramble or fry eggs to my taste.
I butter the outsides of my bread and heat the pan over medium.
On the non-buttered side, I layer cheese, warm beef, and eggs, then top with the second slice, butter-side up.
I toast until golden brown, flip, and toast the other side until cheese melts.

Servings and timing

Serves: 2 people
Prep time: ~5 minutes
Cook time: ~10–15 minutes
Total time: ~15–20 minutes

Variations

Italian-style: Use mozzarella, tomato slices, basil, and a smear of pesto.
Southwest twist: Add pepper jack cheese, diced jalapeños, and avocado.
Veggie version: Omit beef; add sautéed mushrooms, spinach, or roasted peppers.

storage/reheating

I let leftovers cool completely, then wrap them in foil or place in an airtight container.

Refrigerator: Enjoy within 2 days.
To reheat: I microwave just until cheese begins to melt, then toast in a skillet or sandwich press to crisp the bread.

FAQs

How do I stop the bread from getting soggy?

I always cool the sandwich completely before storing and re-crisp it in a skillet or panini press when reheating.

Can I use deli roast beef instead of cooking steak?

Absolutely! I often use thinly sliced roast beef from the deli—it’s flavorful and reheats quickly.

What cheese melts best?

I prefer American, Cheddar, Swiss, or even pepper jack for a spicy kick.

Can I make this ahead of time?

Yes, I assemble the filling ahead and toast just before serving—or fully assemble and refrigerate, then reheat as directed.

Is it freezer-friendly?

I wouldn’t recommend freezing—it affects the bread texture. I stick to making once or storing in the fridge.

Conclusion

I love how this breakfast grilled cheese with beef feels both indulgent and satisfying, yet it’s so easy to make. With versatile ingredients and quick prep, it’s become one of my favorite go-to breakfast sandwiches.