Beer Braised Beef Melt
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! 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. Table of Contents Why You’ll Love the Beef Melt Sandwichwhat’s so special about Samuel Adams Octoberfest?Beer Braised Beef Melt Ingredients RoundupHow to Make the Beef MeltGrilling & BraisingBeer-braised beef Melt Final TouchesWhat to Serve with the Beef MeltLeftovers & Reheating InstructionsMore Patty MeltsFAQs for the Beef MeltFlavor X Fire & FOOD X FireBeer Braised Beef Melt Recipe Why You’ll Love the Beef Melt Sandwich what’s so special about Samuel Adams Octoberfest? Beer Braised Beef Melt Ingredients RoundupHow to Make the Beef MeltGrilling & BraisingBeer-braised beef Melt Final TouchesWhat to Serve with the Beef MeltLeftovers & Reheating Instructions Beer Braised Beef Melt Ingredients Roundup How to Make the Beef Melt Grilling & Braising Beer-braised beef Melt Final Touches What to Serve with the Beef Melt Leftovers & Reheating Instructions More Patty Melts FAQs for the Beef Melt FAQs for the Beef Melt Flavor X Fire & FOOD X Fire Beer Braised Beef Melt Recipe 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! 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. 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. 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. 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. 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. 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. 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. Beef: ▢ 6-8 Beef Short Ribs▢ 3 tbsp Kosher Salt▢ 3 tbsp Black Pepper▢ 3 tbsp Garlic Powder▢ Canola Oil as needed ▢ 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 ▢ 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 ▢ 3 cups cheddar cheese shredded ▢ 1 cup Red Onions sliced ▢ ½ cup Jalapenos sliced ▢ Thick Cut Sliced Bread 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! Preheat your grill to medium high temperature (around 375F). Preheat your grill to medium high temperature (around 375F). Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder. 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. 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. 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. 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. 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. 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. 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. 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 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! Add your consomme to a bowl and top with chopped red onions and cilantro. Slice your Beef Melt and serve with the consomme. Enjoy! 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. 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 Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!