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Barbecue Beef Cheese Melts

Here's a hot and hearty sandwich you can have on the dinner table in just 30 minutes.

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 8

2
cups Original Bisquick™ mix
1/2
teaspoon ground mustard
1
cup milk
1
egg, beaten
1
teaspoon vegetable oil
1/2
cup chopped green bell pepper
1/4
cup chopped onion
1
cup barbecue sauce
3/4
lb cooked roast beef (from deli), chopped
2
cups shredded Cheddar cheese (8 oz)

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan.
  • 2 Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
  • 3 Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.
  • 4 Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
  • 5 Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.

EXPERT TIPS

Expert Tips

For a beef cheese melt with more kick, use pepper Jack cheese for the Cheddar.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
80mg
80%;
Sodium
1330mg
1330%;
Total Carbohydrate
36g
36%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
25%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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