Patty Melt
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Patty melt with a thin beef patty, Swiss cheese, and browned onions on crisp rye. Make two diner-style skillet sandwiches with clear timing and a thermometer check.
A patty melt is a skillet-grilled sandwich with a thin beef patty, melted cheese, and browned onions on rye bread, combining a burger's savory filling with a grilled cheese crust. This version makes two sandwiches in one skillet with Swiss cheese and onions cooked until soft and golden. The key is to cook the beef fully before building the sandwiches. Then lower the pan's heat so the rye browns gently while the Swiss melts around the patty and onions. Makes: 2 sandwiches. Time: 8 minutes prep, about 35 minutes cooking, and 1 minute resting, for about 44 minutes total and approximately 40 minutes of active work. The timing assumes both standard-size sandwiches fit in a 12-inch skillet or on a griddle.
How to make Patty Melt
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
8 minCook
35 minRest
1 minTotal
44 minYield
2 sandwiches
Equipment
- 12-inch skillet or griddle
- Wide spatula
- Instant-read food thermometer
- Cutting board and knife
- Clean plate for cooked patties
- Tongs, bowl, and heatproof container for drippings
Ingredients
- •3 tablespoons unsalted butter, softened, divided
- •1 large yellow onion, about 10 ounces, thinly sliced
- •1/2 teaspoon fine salt, divided
- •1–2 tablespoons water, as needed for the onions
- •8 ounces 80/20 ground beef
- •1/4 teaspoon ground black pepper
- •4 slices rye bread, about 1/2 inch thick
- •4 ounces Swiss cheese, thinly sliced
Instructions
- 1
Brown the onions
Melt 1 tablespoon butter in a 12-inch skillet over medium heat. Add the sliced onion and 1/4 teaspoon salt. Cook for 15–18 minutes, stirring often, until soft and golden brown. If the pan develops dark spots before the onion softens, stir in water 1 tablespoon at a time and lower the heat slightly. Transfer the onions to a bowl. These are browned onions, not deeply caramelized onions.
- 2
Sear and check the beef patties
Divide the beef into two equal portions. Gently shape each into a thin oval about 1/4 inch thick and slightly larger than a bread slice. Season both sides with the remaining 1/4 teaspoon salt and the black pepper. Heat the skillet over medium-high. Cook the patties for about 3–4 minutes per side, until browned and each reaches 160°F in the center. Insert the thermometer sideways into the thin patty to reach its center; temperature, not color or time, determines doneness. Transfer to a clean plate and wash any utensils that touched raw beef before using them again. Carefully pour excess fat into a heatproof container, then wipe the skillet with a folded paper towel held in tongs.
- 3
Build and grill the melts
Spread the remaining 2 tablespoons butter evenly over one side of all four bread slices. Place two slices buttered-side down on a board. Divide half the Swiss between them, add one cooked patty to each, divide the onions over the patties, and top with the remaining Swiss. Close with the remaining bread, buttered-side out. Reduce the skillet heat to medium-low and let it cool briefly if it is still smoking. Add both sandwiches and cook for 3–4 minutes per side until golden and the cheese has melted, pressing gently after turning. Transfer to a board, rest for 1 minute, then cut and serve.
Variation
- Cheese: American cheese or mild cheddar can replace Swiss at the same weight. - Bread: Sturdy white sandwich bread works if you do not like rye; keep a similar size and thickness. - Onion: A white onion can replace yellow onion. Red onion gives a different color and sharper flavor. - Beef: An 85/15 blend works, though the result will be less rich. Cook it to the same measured temperature.
Questions and answers
What cheese is best for a patty melt?
Swiss gives a savory flavor that pairs well with browned onions and rye. American cheese is another practical choice if you prefer a softer melt.
What is the difference between a patty melt and a cheeseburger?
A patty melt is grilled between slices of bread, usually rye, with cheese and cooked onions. A cheeseburger is typically served on a bun.
Do you cook the burger before making a patty melt?
Yes. Cook each beef patty to 160°F before assembling the sandwich. The final grilling stage melts the cheese and crisps the bread.
How do you keep a patty melt from getting greasy?
Drain excess fat from the skillet after cooking the beef and use the measured butter on the bread. Avoid pressing hard on the patties or finished sandwiches.
Can I make a patty melt without rye bread?
Yes. Use sturdy white sandwich bread of a similar size and about 1/2 inch thick. Very thick slices can brown before the cheese melts.
Do patty melt onions need to be fully caramelized?
No. Soft golden browned onions work well and fit this recipe's timing. Deep caramelization takes longer and gives a sweeter, darker filling.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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