Griddled Sourdough Beef and Cheddar Melts with Caramelized Onions and Roasted Broccoli

There’s something timeless about a perfectly griddled sandwich and this beef and cheddar patty melt is a true classic. Imagine crispy sourdough bread enveloping a juicy beef patty, melted cheddar cheese and sweet caramelized onions. A tangy special sauce adds the perfect finishing touch, while roasted potato wedges and broccoli round out the meal.

This recipe brings together simple ingredients to create a comforting dinner that feels special any night of the week. The key is building layers of flavor: caramelizing the onions until jammy, seasoning the patties with a custom fry seasoning and griddling the sandwiches until golden brown. Serve with extra sauce for dipping and enjoy a taste of nostalgia.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 slice Sliced Mild Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, heat a large drizzle of oil in a medium nonstick pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar and a splash of water. Cook, stirring occasionally, until onion is jammy and caramelized, 2-3 minutes more. Season with salt and pepper. Transfer onion to a small bowl. Wipe out pan.
4. In a second small bowl, combine mustard, mayonnaise and ketchup to make special sauce. Form beef into two thin patties, each about the shape of a bread slice. Season all over with remaining Fry Seasoning, salt and pepper.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook until browned and cooked through, 3-5 minutes per side. Transfer to a paper-towel-lined plate. Wipe out pan.
6. Spread one side of each sourdough slice with special sauce. Top half the slices, sauce sides up, with patties, caramelized onion and cheddar. Top with remaining slices, sauce sides down, to form sandwiches.
7. Melt 1 TBSP butter in the pan over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, 3-4 minutes per side. Transfer to a cutting board. Halve patty melts on a diagonal.
8. Divide patty melts between plates. Serve with potato wedges and any remaining special sauce for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, rye bread or Texas toast would also work well, but sourdough gives the best crispiness and tang.

What can I substitute for the special sauce?

You can use Thousand Island dressing or simply mix ketchup and mayo with a dash of Worcestershire sauce.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free bread and ensure your fry seasoning and other ingredients are gluten-free.