Beef Melt W / Green Chill On Rye Recipe

Cook aromatics and chiles

Melt 1 tablespoon butter in a medium skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped roasted green chiles, ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper to the skillet. Cook, stirring, 2–3 minutes until heated through and the flavors meld. Finish with 1/2 teaspoon fresh lime juice if using. Transfer the chile mixture to a bowl and keep warm.

Warm and season beef

Heat 1 teaspoon oil in the same skillet over medium-high heat. Add sliced roast beef, spreading it in an even layer. Pour in 1 cup beef broth and 1 tablespoon Worcestershire sauce. Let the liquid come to a gentle simmer and heat the beef for 2–3 minutes, stirring and breaking apart any large clumps until warmed through. Season with 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Reduce heat to low and keep the beef in the au jus so it stays moist while you prepare the bread and cheese.

Prepare bread

Butter one side of each rye bread slice with the 2 tablespoons unsalted butter (evenly). Place four slices buttered-side down on a work surface.

Top each unbuttered side with 2 slices of cheese. Divide the warm beef evenly among the four sandwiches, spooning a little of the au jus over the beef (about 1–2 tablespoons per sandwich) to keep it juicy. Spoon a generous 2–3 tablespoons of the green chile mixture over the beef on each sandwich. Top with the remaining cheese slices and place the remaining bread slices buttered-side up to close the sandwiches.

Grill sandwiches

Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and press gently with a spatula or a sandwich press. Cook 3–4 minutes per side, or until the bread is golden brown and the cheese is melted, flipping carefully. If cheese needs extra melting, cover the skillet for 1–2 minutes to trap heat.

Transfer each sandwich to a cutting board and let rest 1 minute. Cut sandwiches in half. Serve immediately with extra au jus in small bowls for dipping and optional pickles or pickled jalapeños and chopped cilantro or parsley on the side.