Philly Cheesesteak Patty Melt

4 Sandwiches
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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 stacked sandwich halves on cutting board


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!

Philly Cheesesteak Patty Melt open sandwich on griddle


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.



  • 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!

Philly Cheesesteak Patty Melt sandwich on cutting board


  • 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. 



  • 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 stacked sandwich halves on cutting board

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Philly Cheesesteak Patty Melt

Philly Cheesesteak Patty Melt is the ultimate cheesy, grilled sandwich with mushrooms, bell peppers, and ground beef. Ready in 30 minutes!
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


  • 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.


Calories: 771kcal | Carbohydrates: 29g | Protein: 36g | Fat: 57g | Saturated Fat: 29g | Cholesterol: 136mg | Sodium: 1311mg | Potassium: 717mg | Fiber: 3g | Sugar: 16g | Vitamin A: 807IU | Vitamin C: 26mg | Calcium: 325mg | Iron: 4mg
Keyword: Philly Cheesesteak Patty Melt

Philly Cheesesteak Patty Melt collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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