Thursday, January 31, 2013
Mushroom Provolone Patty Melts
Ok, these are NOT so healthy or fat- free, but they were delicious!
Way better than the fast food burgers.
Add, quick roasted potatoe wedges and you got a tasty meal.
I would say some greens would be nice too. (kale, collards, chard)
1 pound ground sirloin
1 Tbl olive oil
1/4 cup thinly sliced yellow onions
1/8 teaspoon salt
1/8 teaspoon black pepper
1 package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup dark beer (Porter is good) or Beef Broth.
8 slices rye bread
4 slices provolone cheese
1. Heat a larg nonstick skillet over medium- high heat. Shape beef into 4 patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
2. Heat oil in 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 or beef broth; 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 oil. (I used butter) 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 brad slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
For Quick-Roasted Potato Wedges:
Preheat oven to 425. Cut 1 pound small red potatoes into wedges; toss with 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Arrange on a baking sheet.
Bake for 425 for 25 minutes or until tender stirring once. Toss with 2 tablespoons chopped fresh parsley.