Description
A classic Patty Melt recipe featuring juicy ground chuck patties, caramelized onions, melted Provolone and Emmental cheeses, all sandwiched between toasted rye bread and cooked to golden perfection on the stovetop.
Ingredients
For the Patties
- ½ pound ground chuck
- Salt and freshly ground black pepper to taste
- 1½ tablespoons cooking oil
For the Onions
- 1 large onion, peeled and thinly sliced into half-moons
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
- 2-3 tablespoons water (or as needed)
For the Sandwich
- 4 slices rye bread (or any desired type of bread)
- 2 tablespoons mayonnaise
- 4 slices Provolone cheese
- 2 slices Emmental cheese
Instructions
- Make the patties: Season the ground beef with salt and black pepper. Shape the meat into two patties, matching the size and shape of your bread slices.
- Cook the patties: Heat oil in a skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side until cooked through. Remove patties from skillet and keep warm, covered, to retain juices.
- Prepare the onions and butter: Peel and thinly slice the onions into half-moons. Melt the butter in a large skillet over medium-high heat.
- Caramelize the onions: Season the sliced onions with salt and pepper. Cook in the skillet for 5 minutes, then reduce heat to medium. Stir occasionally, adding 2-3 tablespoons of water as needed to prevent burning. Continue cooking and stirring for about 20 minutes until onions are golden and soft. Stir in any meat juices collected from the patties, then remove onions from skillet and set aside.
- Get ready to assemble: Spread mayonnaise over one side of each bread slice. Place the slices in the skillet mayonnaise side down, heating on medium-high.
- Assemble the sandwiches and cook: On each bread slice in the skillet, layer 2 slices of Provolone cheese, half the caramelized onions, and one cooked patty. Top the patty with a slice of Emmental cheese. Close the sandwich with another bread slice, mayonnaise side up. Cook for 2-3 minutes per side, pressing lightly, until the bread is browned and the cheeses are melted. Repeat with second sandwich.
- Serve: Slice each patty melt in half and serve immediately while hot.
Notes
- Use rye bread for a traditional patty melt flavor, but any sturdy bread works.
- Adding water when caramelizing onions prevents burning and helps achieve a rich, sweet flavor.
- Cover cooked patties to keep them juicy before assembling.
- You can substitute Swiss cheese if Emmental is unavailable.
- Adjust cooking times slightly based on bread thickness and skillet heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
