Philly Cheesesteak Patty Melt is the ultimate cheesy, grilled sandwich with mushrooms, bell peppers, and ground beef. Ready in 30 minutes!
This easy Sandwich Recipe is perfect for an indulgent lunch or dinner made with classic Philly Cheesesteak ingredients. It’s similar to our Philly Cheesesteak Grilled Cheese, but with some extra flavor, mushrooms, and made in French bread.
PHILLY CHEESESTEAK PATTY MELT
Philly Cheese Steak is an iconic American sandwich from Philadelphia. Traditionally Philly Cheese Steak is made with thinly sliced ribeye steak, caramelized onions, and melty cheese all in a hoagie roll. There are other toppings you might find, but those are the core ingredients.
This recipe takes the basic concept of a Philly Cheesesteak and puts a new spin on it. Instead of ribeye steak, it’s made with a ground beef patty grilled in Italian bread. It also has mushrooms and green bell peppers added in. The classic flavors, melty cheese, and added toppings make it the perfect patty melt. For more recipes inspired by Cheesesteak try our Cheesesteak Stuffed Shells and Cheesesteak Meatloaf next!
WHAT IS A PATTY MELT?
A patty melt is similar to a hamburger but made in regular sandwich bread instead of a burger bun. It’s made with ground beef, melty cheese, and caramelized onions grilled on the stovetop in toasty bread. It’s easy to make in a skillet on the stovetop so there’s no need to fire up the grill. This recipe is sort of like a cross between the Ultimate Philly Cheesesteak Grilled Cheese and a Philly Hamburger.
MORE CHEESESTEAK RECIPES
TIPS FOR MAKING PHILLY CHEESESTEAK PATTY MELT
- Patties: Add the ground beef, Worcestershire sauce, salt, and pepper to a large mixing bowl. Mix the ingredients together and separate them into 4 equal portions. Use your hands to form the meat into a patty shape. Use your thumb to press down in the center to make a small indentation. Be careful not to spend too much time handling the meat or it will become tough.
- Veggies: Put a cast-iron skillet over medium heat and add butter to the base. Toss in the sliced onions, green pepper, and mushrooms. Cook the vegetables for 10-12 minutes until the onions are starting to caramelize. Stir occasionally so that it cooks evenly. Remove the vegetables, and raise the heat on the pan to high.
- Cook patties: Add the beef patties to the skillet, and cook for 4 minutes on each side. You may have to do this in batches depending on the size of your pan. Remove the cooked patties from the pan.
- Bread: Take your 8 slices of bread and spread mayonnaise on one side of each. Work in batches to toast the bread in the skillet with the mayonnaise side facing down.
- Assemble: As the bread is toasting add cheese to the top of each slice. Top the cheese with vegetables and patties. Top that with another slice of cheese. Add the top piece of bread with the mayonnaise facing out. Once it’s cooked on the first side flip the sandwich and cook for another 4 minutes until the bread is golden brown and it’s full of melted cheese. Press down gently on the completed sandwich and enjoy!
- Cheese: You can change up the taste of your Patty Melt with different kinds of cheeses. Instead of provolone, try American cheese, Swiss, Pepper Jack, cheddar, or blue cheese. You can also keep the provolone and layer the other kind of cheese in for extra cheese.
- Bread: There are plenty of different types of bread to make your sandwich in. White bread, rye bread, French bread, wheat bread, or sourdough could all taste amazing.
- Meat: For some extra meat in the recipe add cooked chicken breast, turkey, or bacon.
- Vegetables: You can also add flavor with extra veggies like tomatoes, spinach, cucumbers, or avocados.
MORE SANDWICH RECIPES
HOW TO STORE PHILLY CHEESESTEAK PATTY MELTS
- Serve: Philly Cheesesteak Patty Melts shouldn’t be left at room temperature for more than 2 hours.
- Store: The melts will definitely taste best served fresh. However, if you have leftovers you can wrap them tightly to store in the fridge for up to 2 days.
- Freeze: You can also freeze them for up to 3 months. Let them defrost and then reheat the sandwiches in a cast iron pan.
Philly Cheesesteak Patty Melt
- Yield: 4 Sandwiches
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Course: Sandwich
- Cuisine: American
- Author: Sabrina Snyder
- 1 pound ground beef , (85/15)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 tablespoons unsalted butter
- 1 yellow onion , sliced
- 1 green bell pepper , thinly sliced
- 4 ounces crimini mushrooms , sliced
- 1/3 cup mayonnaise
- 8 slices Italian bread
- 8 slices Provolone , or American
Note: click on times in the instructions to start a kitchen timer while cooking.
- In a large bowl add the beef, Worcestershire sauce, salt, and pepper and form into 4 equal portions.
- Shape into patties and press down on the middle of the patty to make an indentation.
- To a large heavy skillet or cast iron pan on medium heat add the butter and sliced onions, bell pepper, and mushrooms.
Cook, stirring occasionally, for 10-12 minutes until translucent and just starting to caramelize.
- Remove vegetables from the pan and raise heat to high.
Add beef patties and cook for 4 minutes on each side.
- Remove patties.
- Spread bread with mayonnaise on one side.
- Place four slices of bread in a skillet (working in batches based on the size of your skillet) mayonnaise side down.
- Add cheese to the top of each piece of bread.
- Top with vegetables and patties to the bread pieces.
- Top with the second slice of cheese.
- Add the remaining four slices of bread to the top with the mayonnaise facing up, away from the rest of the sandwich.
Cook for 2-3 additional minutes until browned, then flip the sandwich and cook for 4 minutes on the second side, pressing down on the sandwich gently.
Yield: 4 Sandwiches, Amount per serving: 771 calories, Calories: 771g, Carbohydrates: 29g, Protein: 36g, Fat: 57g, Saturated Fat: 29g, Cholesterol: 136mg, Sodium: 1311mg, Potassium: 717mg, Fiber: 3g, Sugar: 16g, Vitamin A: 807g, Vitamin C: 26g, Calcium: 325g, Iron: 4g
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