mushroom and provolone patty melts

How To Make mushroom and provolone patty melts

• 1

  Chop enough of the sliced onion to measure 1/4 cup. Combine chopped onion, beef, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
• 2

  Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
• 3

  Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat. Add patties; cook 4 minutes on each side or until done.
• 4

  Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add mushrooms, remaining onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 3 minutes.
• 5

  Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
• 6

  When patties are done, remove from large pan. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray.
• 7

  Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture.
• 8

  Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
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