Cheesy Roast Beef Cracker Melts

Cheesy Roast Beef Cracker Melts

Ingredients

1. Use 24 round buttery crackers, such as Ritz, as the crisp base for these bite-sized melts.

2. You’ll need 8 ounces of thinly sliced, fully cooked deli roast beef. Thin slices fold neatly onto the crackers.

3. Prepare 6 slices of cheddar cheese, cutting each slice into four small squares to make 24 toppings.

4. Melt 1 tablespoon of unsalted butter for brushing lightly over the roast beef.

5. Stir ¼ teaspoon of garlic powder into the melted butter for a gentle garlic flavor.

6. Optional: Add a small pinch of black pepper to the garlic butter.

7. Optional: Serve with 2 tablespoons of Dijon mustard or prepared horseradish sauce on the side.

Instructions

8. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.

9. Line a large baking sheet with parchment paper or aluminum foil.

10. Arrange the crackers in a single layer, leaving a little space between them.

11. Separate the roast beef slices and divide them into 24 roughly equal portions.

12. Fold each portion into a small mound. Keep the folds loose so the meat heats evenly.

13. Place one portion of roast beef on each cracker, keeping it mostly within the cracker’s edges.

14. Combine the melted butter and garlic powder in a small bowl. Add the optional black pepper if using.

15. Lightly brush the exposed roast beef with the garlic butter. Avoid soaking the crackers.

16. Place one cheddar square on top of each mound of roast beef.

17. Transfer the baking sheet to the center rack of the preheated oven.

18. Bake for 5–8 minutes, until the cheese melts and the roast beef is hot throughout.

19. Check near the five-minute mark. The small crackers can brown quickly.

20. Remove the tray when the cheese has softened over the beef and the cracker edges remain golden.

21. Let the melts stand on the baking sheet for 1–2 minutes before moving them.

22. Transfer carefully to a platter with a small spatula. Serve warm with the optional dipping sauce.

Variation

23. For Swiss roast beef melts, replace the cheddar with Swiss cheese and serve with Dijon mustard.

24. For a milder flavor, use provolone. Cut the slices into pieces that fit over the beef.

25. For spicy melts, use pepper jack and add a thin, well-drained jalapeño slice after baking.

26. For onion melts, tuck a small amount of cooked caramelized onion beneath the cheese. Drain excess moisture first.

27. For mushroom melts, add a few finely chopped sautéed mushrooms. Cook away their moisture before assembling.

28. For barbecue melts, brush a small amount of thick barbecue sauce over the beef instead of garlic butter.

29. For a fresh finish, sprinkle the baked melts with finely chopped chives or parsley just before serving.

Storage

30. These melts taste best freshly baked, while the crackers are crisp and the cheese is warm.

31. Refrigerate leftovers within two hours of serving. Place them in a shallow, airtight container.

32. Store refrigerated leftovers for up to 3 days, or less if the roast beef’s remaining storage time is shorter. The crackers will soften during storage.

33. Reheat on a baking sheet at 325°F (165°C) until the beef reaches 165°F (74°C). Start checking after about 6 minutes.

34. Freezing assembled melts is not recommended for the best texture, because thawing can leave the crackers soft.

35. To prepare ahead, portion the beef and cheese and refrigerate them separately. Assemble on fresh crackers immediately before baking.