A delicious sourdough and beef patty melt topped with two types of cheese, tangy sauce and optional caramelized onions.
If you are lucky enough to have a Steak ‘n Shake nearby, you may have tried their delicious Frisco Melt. They are addicting and delicious. If the craving strikes you and you’d like to feed your family for much cheaper than ordering these from the store, try my adapted recipe for Frisco Melts. I love them.
- ground beef
- sourdough bread
- American cheese
- Swiss cheese
- Thousand Island
- Russian dressing
Steak ‘n’ Shake Frisco Melts Notes
- As a few comments pointed out, Frisco Melts don’t always have onions on them. This varies from location to location. I love caramelized onions so I always add them.
- While two patties per sandwich are delicious, for most appetites it is a lot of food. I only use one patty per sandwich. It stretches the meal a little longer anyhow. If you do this, when you add the cheese in step 2, add both slices of cheese to one patty.
- Also, in a pinch I have used only Russian dressing for the Frisco sauce. If I had to choose either Thousand Island or Russian, I’d recommend the Russian dressing.
Looking for more copycat recipes? Check these out!
- Copycat Crunchwrap Supreme
- Cheesecake Factory Carrot Cake Cheesecake
- Copycat In-N-Out Cheeseburgers
- Copycat Domino’s Cinnastix
- Copycat North Woods Inn Garlic Cheese Bread
- Copycat Johnny Carino’s Italian Nachos
- Copycat Olive Garden San Remo Dip
Copycat Steak ‘n’ Shake Frisco Melts
- 1 lb ground beef
- 8 slices sourdough bread
- 1 tablespoon butter
- 1/2 onion sliced thin and caramelized (optional)
- 4 slices American cheese
- 4 slices Swiss cheese
- 2 Tbsp. Thousand Island
- 1 Tbsp. Russian dressing
- If you haven’t already prepared the caramelized onions, do so first and set aside. Prepare the Frisco sauce and store in the fridge until ready to use.
- Roll ground beef into 8 golf ball sized balls. Heat a sauté pan to medium high. Add ground beef balls, about 2-4 to a pan, 2 if you have a medium sized pan, or 4 if you have a large pan. The meat should sizzle when you add it, if not, your pan is not hot enough. Let cook for one minute, then flip over and using the back of your spatula, smash the burger flat into a thin patty. After a short time and the ground beef is mostly cooked through, flip once more, and add Swiss to one patty, and one American slice to another. Cover sauté pan to help melt the cheese. Place on a paper towel to drain fat.
- Spread butter on bread, toast in a toaster oven or in a clean sauté pan until golden. Spread Frisco sauce to each piece of bread. Add warmed caramelized onions to one slice of bread. Add the patties and serve.