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.
Makes 4 sandwiches
Recipe from Cooking light
1 pound ground sirloin
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.