Patty Melt Beef Onions Cheese (Printable)

Juicy beef, caramelized onions, and melted cheese grilled between buttery bread slices for a flavorful meal.

# What You'll Need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

07 - 8 slices rye bread or sourdough
08 - 8 slices Swiss cheese or American cheese
09 - 4 tbsp unsalted butter, softened

→ Optional

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# Steps:

01 - Melt 2 tablespoons butter in a large skillet over medium-low heat. Add sliced onions and sugar, stirring frequently until onions turn a deep golden brown and caramelize, about 20 to 25 minutes.
02 - Season ground beef with salt and black pepper. Form into four thin oval-shaped patties matching the size of the bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties for 2 to 3 minutes per side until browned and cooked through. Remove from heat.
04 - Arrange eight bread slices. Spread softened butter on one side of each slice. Optionally, spread Dijon mustard or mayonnaise on the opposite side. On half the slices (unbuttered side up), layer cheese, beef patty, caramelized onions, and another slice of cheese. Top with remaining bread slices, buttered side facing out.
05 - Heat a clean skillet or griddle over medium heat. Cook sandwiches for 2 to 3 minutes per side, pressing gently until bread is golden and cheese is melted.
06 - Remove sandwiches from heat, let rest for 1 to 2 minutes, then slice in half and serve hot.

# Expert Tips:

01 -
  • Those caramelized onions transform from sharp and raw into something sweet and almost buttery, making every bite feel indulgent.
  • The contrast of crispy, golden bread against melted cheese and a tender beef patty is the kind of comfort that sticks with you.
  • You can have a proper diner sandwich on the table in under an hour with ingredients you probably already have.
02 -
  • Don't skip the slow caramelizing of the onions; rushing them on high heat gives you soft onions, not the sweet, jammy depth that makes this sandwich special.
  • Make your patties thin and wide to match your bread—thick patties cook unevenly and don't meld with the other flavors the way they should.
  • Butter the outside of the bread, not the inside, so it gets golden and crispy when it hits the griddle.
03 -
  • Cook the beef patties in a separate pan from where you'll griddle the sandwiches; it keeps the griddle cleaner and lets you control the heat more precisely for each step.
  • Let the cheese melt completely before flipping the sandwich—you'll see the sides starting to ooze slightly, and that's your signal.
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