Mushroom and Provolone Patty Melt

slightly adapted from Cooking Light/2010

Roll that beautiful patty melt footage! Oniony, mushroomy, ooey, gooey goodness. Just looking at that photo is making my mouth water.

I was looking for something quick and easy,  again.  And this sammy was just the ticket.  It took less time to make this sandwich than it did to make the french fries….Seriously! I was actually waiting for the fries to get done. wpid-20150825_174716-1-1.jpg


  • 1 lb lean ground beef
  • cooking spray
  • 1 Tbsp olive oil
  • 1/4 cup thinly sliced onion, divided
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 8 oz package presliced cremini mushrooms
  • 11/2 tsp all-purpose flour
  • 1/4 cup beef broth
  • 8 slices thick-sliced Texas toast
  • 4 slices of provolone cheese


  1. Chop half of the sliced onions and combine it with the hamburger, 1/8 tsp salt, 1/8 tsp pepper in a medium bowl.  Divide into 4 patties.
  2. Heat large non-stick pan over medium-high heat. Add 1 tsp oil to pan.  Add patties, cook for 4 minutes on each side.
  3. In a medium pan, saute remaining onions, mushrooms, 1/8 tsp salt and 1/8 tsp  pepper for 3 minutes.
  4. Sprinkle flour over mushroom mixture,  cook for 1 minute.
  5. Stir in beef broth, cook for 30 seconds or until thick.  Remove from heat and keep warm.
  6. Remove patties from large pan, and keep warm.  Wipe pan clean. Heat pan to medium-high heat. Coat 1side of each slice of bread with butter (or cooking spray). Top each with 1 patty, 1 cheese slice, and 1/4 of mushroom mixture. Top with second slice of coated bread.
  7. Cook on each side for 2 minutes or until brown.

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