Garlicky Patty Melts with Provolone

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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2 pounds ground sirloin

1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped

3 to 4 cloves garlic, finely chopped

2 small sprigs rosemary, finely chopped

A handful flat-leaf parsley, finely chopped

Kosher salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

Softened butter

12 slices good quality white or Italian bread

A couple handfuls arugula or baby spinach leaves

12 slices sharp deli-sliced provolone


  1. Heat a griddle or cast iron pan over medium-high heat.
  2. Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.
  3. Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

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