Why You’ll Love Classic Patty Melt Recipe

I like this recipe because it’s simple, hearty, and full of nostalgic flavor. I enjoy how the onions slowly caramelize and add sweetness that balances the savory beef and rich cheese. I also love that it’s made in a skillet, which gives the bread that irresistible golden crunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb ground beef
1 large onion, thinly sliced
8 slices rye bread
4 tbsp unsalted butter, softened
4 slices Swiss cheese
4 slices cheddar cheese
1 tsp salt
½ tsp black pepper

Directions

I start by forming the ground beef into four thin oval-shaped patties and seasoning both sides with salt and black pepper. I set them aside while I prepare the onions.

I cook the sliced onions in a skillet over medium heat, stirring occasionally, until they become soft and deeply caramelized. Once done, I remove them from the skillet and set them aside.

In the same skillet, I cook the beef patties until they are browned and cooked through, then transfer them to a plate.

I butter one side of each slice of rye bread. I assemble the sandwiches by layering cheese, a beef patty, caramelized onions, more cheese, and another slice of bread, with the buttered sides facing out.

I cook the sandwiches in a skillet over medium heat, flipping carefully, until the bread is golden brown and the cheese is fully melted.

Servings and Timing

I usually get 4 servings from this recipe. Prep time takes about 10 minutes, cook time is around 20 minutes, and the total time comes out to roughly 30 minutes.

Variations

I sometimes switch the cheese to provolone or American for a different flavor. When I want extra richness, I spread a thin layer of mayonnaise on the bread instead of butter. I also enjoy adding sautéed mushrooms for a heartier twist.

Storage/Reheating

I store leftover patty melts wrapped tightly in the refrigerator for up to 2 days. When reheating, I prefer warming them in a skillet over low heat to keep the bread crispy rather than using the microwave.

FAQs

What bread works best for a patty melt?

I prefer rye bread because it adds classic flavor, but sourdough works well too.

Can I use a different type of meat?

I’ve made this with ground turkey, and it still turns out delicious.

How thin should the patties be?

I make them fairly thin so they cook quickly and fit the bread nicely.

Can I make this ahead of time?

I like it best fresh, but I can prep the onions and patties in advance.

What cheese melts best?

I find Swiss and cheddar melt beautifully and complement the beef.

Can I cook this on a griddle?

I often use a griddle when making multiple sandwiches at once.

How do I keep the bread from burning?

I cook over medium to medium-low heat and watch it closely.

Can I add sauce?

I sometimes add a little burger sauce or mustard for extra flavor.

Are patty melts greasy?

I drain excess grease from the skillet to keep them balanced.

Can I freeze patty melts?

I don’t recommend freezing them, as the bread texture changes.

Conclusion

I keep coming back to this classic patty melt recipe because it’s simple, comforting, and always hits the spot. I love how each bite delivers crispy bread, savory beef, sweet onions, and gooey cheese all together in one timeless sandwich.