When a Patty Melt is done right it’s absolutely delicious! It’s been around for decades and you know only those recipes that are mouthwateringly delicious can stand up to the test of time. One of my favorite dinners is a hot sandwich, and if it’s cheesy? Well that just takes it over the top for me!
Some of the best hot sandwiches? How about this Slow Cooker French Dip Sandwich served up with a side of au jus, or a gooey Grilled Cheese on sourdough bread? Maybe a flavorful juicy Grilled Rueben or this delicious savory classic Patty Melt topped with grilled onions and sautéed mushrooms. All of them get my mouth watering. YUM!
Keep reading for the step by step instructions to make a delicious Patty Melt that you can enjoy tonight. Be sure to serve this delectable sandwich with lots and lots of napkins!!!
Not a fan of Rye bread? Use sour dough bread instead.
Start by melting 3 tablespoons of butter in a large skillet or griddle over medium low heat. Add sliced onion and cook until the onions are golden brown, caramelized and soft, about 15-20 minutes. Stir them often, adding more butter if needed to prevent them from burning.
Once onions are almost done, add half the sliced mushrooms to the skillet and cook alongside the onions until they have released all their moisture and begin to brown. Remove grilled onions and mushrooms from the pan and set aside; keep warm.
The addition of mushrooms isn’t typically included on a patty melt sandwich, so if you aren’t a fan you could leave them out. But why would you? Not only do they add such a wonderful umami flavor to this sandwich, chopping some and adding them to the beef mixture keeps this sandwich extra flavorful and juicy.
While onions and mushrooms are cooking, chop the remaining half of the mushrooms into a rough chop.
Add mushrooms to a large mixing bowl and combine with ground beef, Worcestershire sauce, salt and pepper. The mushrooms will keep the beef patties nice and juicy. No dry beef patties allowed!
Form beef mixture into 3 equal sized patties, pressing them out slightly larger than the shape of the bread slices.
Grill patties over medium high heat, pressing the patties flat with the back of a spatula to prevent them from shrinking too much. Cook patties to a medium well doneness. I love medium rare beef, but when it comes to ground beef, cook the pink out of it just to be safe.
While patties are cooking, spread butter onto one side of each slice of bread.
Once patties are cooked to your desired doneness, remove them from the skillet. Place ½ the bread slices buttered side down in the skillet. Top each slice of bread with a slice of Provolone cheese, or two. You could also use Swiss cheese or any mild cheese that melts well. We love Provolone and that’s what I had in the fridge, so Provolone it is.
Top with a grilled beef patty, then a mound of grilled onions and mushrooms.
Add another slice, or two of Provolone cheese and place a slice of bread on top, buttered side facing up. Once first slice of bread is toasted and golden brown, use a spatula to carefully flip the entire sandwich over to grill the other slice of bread.
Assemble sandwiches in this order for the perfect grilled Patty Melt that stays together:
- buttered slice of bread
- sliced cheese
- grilled beef patty
- grilled onions
- grilled mushrooms
- sliced cheese
- buttered slice of bread
Placing cheese on both sides helps hold the sandwich together. The melted cheese acts like glue and keeps the onions and mushrooms in the sandwich where they belong. That way you get a bit of all the yumminess in every single delectable bite.
Once both slices of bread are grilled to a crunchy golden brown and cheese is hot and melted, transfer each sandwich to a cutting board. Cut each sandwich in half with a sharp knife to serve.
When a patty melt is done correctly it’s DIVINE! The savory rich grilled onions, mushrooms, the juicy beefy patty with gooey melty cheese and crunchy grilled rye bread, be-still my tastebuds!!! This sandwich is FANTASTIC!
Classic Grilled Patty Melt Sandwiches
Ingredients
- 1 lb ground beef
- 1 large onion, sliced
- 8 oz sliced mushrooms, divided
- 2 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 slices provolone cheese
- 6 slices rye bread
- 6 tbsp butter
Instructions
- Melt 3 tablespoons butter in a large skillet or griddle over medium heat. Add sliced onion and cook until onions are golden brown, caramelized and soft, about 15-20 minutes. Stir them often to prevent them from burning, adding more butter if needed.
- Once onions are almost done, add half the sliced mushrooms to the skilet and cook alongside the onions until they have released all their moisture and begin to brown. Remove grilled onions and mushrooms from the pan and set aside; keep warm.
- While onions and mushrooms are cooking, chop the remaining half of the mushrooms into a rough chop.
- Add mushrooms to a large mixing bowl and combine with ground beef, Worcestershire sauce, salt and pepper.
- Form beef mixture into 3 equal sized patties, pressing them out slightly larger than the shape of the bread slices.
- Grill patties over medium high heat, pressing the patties flat with the back of a spatula to prevent them from shrinking too much. Cook patties to a medium well doneness.
- While patties are cooking, spread butter onto one side of each slice of bread.
- Once patties are cooked to your desired doneness, remove them from the skillet. Place ½ the bread slices buttered side down in the skillet.
- Top each slice of bread with a slice of Provolone cheese. Then top with a grilled beef patty, then a mound of grilled onions and mushrooms.
- Add another slice of Provolone cheese and place a slice of bread on top, buttered side facing up.
- Once first slice of bread is toasted and golden brown, use a spatula to carefully flip the entire sandwich over to grill the other slice of bread.
- Once both slices of bread are grilled to a crunchy golden brown and cheese is hot and melted, transfer each sandwich to a cutting board.
- Cut each sandwich in half with a sharp knife to serve.
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