Mushroom and Provolone Patty Melt

PUBLISHED ON: 10.03.2010

This classic patty melt gets a healthy makeover with lean ground sirloin, reduced fat provolone cheese and plenty of mushrooms.

The sandwich is quick and easy to prepare and makes a great weeknight menu idea.

Mushroom and Provolone Patty Melts
Makes 4 sandwiches
Recipe from Cooking light

1 pound ground sirloin
Cooking spray
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms (note: I used baby portabella)
1-1/2 teaspoons all-purpose flour
1/4 cup dark beer (note: use beef broth in place of the beer)
8 (1.1 ounce) slices rye bread
4 (3/4 ounce) slices reduced-fat provolone cheese
1.  Heat a large nonstick skillet over medium-high heat.  Shape beef into 4 (4-inch) patties.  Coat pan with cooking spray.  Add patties; cook 4 minutes on each side or until done.
2.  Heat oil in a medium skillet over medium-high heat.  Add onion, salt, pepper, and mushrooms; saute 3 minutes.  Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.  Stir in beer; cook 30 seconds or until thick.  Remove from heat, keep warm.
3.  When patties are done, remove from large skillet.  Wipe pan clean; heat over medium high heat.  Coat 1 side of each bread slice with cooking spray.  Place 4 bread slices, coated sides down, in pan.  Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture.  Top with remaining bread slices; coat with cooking spray.  Cook 2 minutes on each side or until browned.

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