Description
This classic patty melt recipe features seasoned ground beef patties, golden caramelized onions, and melty Swiss cheese between buttered rye bread, griddled to crispy perfection. It’s comfort food at its finest—ready in just 30 minutes.
Ingredients
For the Patties & Sandwich:
- 1 pound ground beef (80/20 blend recommended – that little bit of fat keeps everything juicy)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 slices rye bread (marble rye is gorgeous, but any rye works beautifully)
- 4 slices Swiss cheese (or try Gruyère for something fancy)
- 2 tablespoons butter for grilling (don’t skimp—this is what makes it golden and crispy)
For the Caramelized Onions:
- 1 large yellow onion, thinly sliced
- 1–2 tablespoons butter or oil
- Pinch of salt (helps draw out the sweetness)
Instructions
Heat your skillet over medium heat and add the butter or oil. Toss in those thinly sliced onions with a pinch of salt. Now here’s where patience pays off—let them cook for 10 to 15 minutes, stirring occasionally, until they’re soft, golden brown, and wonderfully sweet.
The salt helps draw out moisture and speeds up the caramelizing process. Remove them from the pan and set aside while you work on the beef.
In a bowl, season your ground beef with salt and pepper. Don’t overwork the meat—just mix gently until the seasonings are distributed. Divide the beef into 2 equal portions and form each into a thin patty that’s slightly larger than your bread slices. They’ll shrink a bit as they cook, so making them bigger ensures every bite has beef from edge to edge.
Crank the heat up to medium-high and use the same skillet (all those caramelized onion bits add flavor!). Place your beef patties in the pan and let them cook undisturbed for 3 to 4 minutes per side. You want a nice brown crust and your preferred level of doneness. Don’t press down on them—that squeezes out all the juices. Remove the patties from the skillet and set them aside to rest.
Here’s where it all comes together. Butter one side of each slice of bread generously—this is what creates that golden, crispy exterior. Place the bread buttered-side down on a clean surface. On two of the slices, layer one slice of Swiss cheese, then a cooked beef patty, a generous pile of those beautiful caramelized onions, and another slice of cheese on top. The cheese on both sides acts like delicious glue, holding everything together. Top with the second bread slice, buttered side facing up.
Wipe out your skillet and heat it over medium heat. This is important—medium, not high. You want the bread to toast slowly so the cheese has time to melt without the bread burning.
Place each sandwich in the skillet and cook for 3 to 4 minutes per side until the bread is deeply golden brown and the cheese is completely melted. Press down gently with your spatula to help everything meld together and get those edges extra crispy.
Remove your patty melts from the heat and let them rest for just a minute. This gives the cheese a chance to set slightly so it doesn’t all ooze out when you cut.
Slice each sandwich in half diagonally (because that’s just how patty melts are meant to be served), and serve them warm with pickles, crispy chips, or whatever makes your heart happy.
Notes
- Use a heavy skillet – Cast iron or a good heavy-bottomed pan distributes heat evenly and creates the best crust
- Slice onions uniformly – They’ll cook at the same rate and look prettier in your sandwich
- Don’t skip the resting time – Letting the cooked patties rest for a minute keeps them juicy
- Press gently while grilling – Use your spatula to press the sandwich down slightly, helping the cheese melt into every nook and cranny
- Make extra onions – They’re incredible on everything, so double the batch and keep extras in the fridge
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Griddle
- Cuisine: American