Patty Melt on Pumpernickel

Patty Melt on Pumpernickel

Clorox(R) Disinfecting Wipes 0

"Juicy cooked beef patties with steak sauce, sweet onions, and Swiss cheese are sandwiched on slices of pumpernickel bread and grilled on the skillet until hot and melty."

Ingredients 59 m {{adjustedServings}} servings 787 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 787 kcal
  • 39%
  • Fat:
  • 46.7 g
  • 72%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 49 g
  • 98%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt the 2 tablespoons butter over medium heat in a large skillet. Cook onion, stirring occasionally, for 20 minutes or until tender and golden brown.
  2. Combine ground beef, steak sauce, garlic powder, oregano, and pepper in a large bowl. Shape into four 4-inch patties that are 1/2 inch thick.
  3. Heat the skillet over medium-high heat. Cook patties for 8 to 10 minutes or until cooked through and no longer pink, turning once. Drain fat from skillet and wash skillet.
  4. Place 4 slices of bread on a cutting board. Top each with 1 slice of cheese, a beef patty, 1/4 of the onions, 1 slice of cheese, and another slice of bread. Brush outside of sandwiches with 2 tablespoons melted butter. Preheat the clean skillet over medium heat. Cook sandwiches, half at a time, for 6 minutes or until cheese melts and bread is toasted, turning once.
  5. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes*.]
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  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
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Reviews 9

  1. 10 Ratings


While I found #5 in the directions off putting (“Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Chlorox Disinfecting Wipes), it wasn’t enough to dampen my enthusiasm for this recipe. It is, of course, “only” a classic patty melt sandwich, but I was particularly intrigued by the steak sauce (I used A1) mixed into the meat. It was just barely noticeable, and pleasantly so. I could not bring myself to add the oregano. The instruction to cook the onion over low heat for a good 20 minutes was important. As the onions cooked down, caramelizing in their own sugars, they reduced into something smooth and richly flavored, a major contribution to the sandwich. The step of melting the butter before spreading it on the bread wasn't necessary – softened butter works just fine! Hubs likes neither rye bread nor Swiss cheese but agreed to tolerate this sandwich. He “suffered” through it with some homemade Thousand Island dressing on the side – a nice complement I must say! This sandwich, along with a bowl of “Winter Leek and Potato Soup,” also from this site, made for a delicious and satisfying meal.


Hardly have ever had patty melts before. Found it tasty and a refreshing change from a normal barbecued burger on a bun. One thing I did change was using generic spray kitchen cleaner with bleach and wash rag to clean up instead of the clorox wipes ;)


Delicious! I have never made or eaten a patty melt, so this was a wonderful treat for us. I omitted the oregano from the meat mixture and used marble rye bread...this is a keeper~YUM! Thanks for sharing. :)