Sheet Pan Patty Melts
Roasted Rosemary Potato Wedges
Ingredients
- 1 onion, very thinly sliced
- 2½ lb lean ground beef
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Montreal steak seasoning
- 1 (8-oz) pkg sliced colby-Jack cheese
- 12 slices Texas toast
- ¼ cup butter, melted
- 1 cup Thousand Island dressing
- ½ cup sliced dill pickles
Instructions
- Preheat oven to 400°F. Spread onion in an even layer on a large rimmed baking sheet. Press beef onto onions in a thin, even layer; sprinkle with Worcestershire sauce and steak seasoning.
- Bake 15 to 20 minutes or until beef is no longer pink. Remove from oven, and increase oven temperature to broil.
- Drain meat, if needed. Arrange cheese in a single layer over meat; let stand until cheese is melted.
- Meanwhile, brush toast with butter. Broil 2 to 3 minutes per side or until toasted.
- Spread dressing over 1 side of each toast. Cut meat into 12 squares, and place 2 patties on 6 slices toast. Top with remaining toast, sauce side down. Serve with pickles.
Side Dish Ingredients
- 2 lb russet potatoes, cut into thin wedges
- 3 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried crushed rosemary
Side Dish Instructions
- Preheat oven to 400°F. Combine potatoes, oil, salt, pepper, and rosemary on a rimmed baking sheet. Arrange in a single layer.
- Bake 30 to 35 minutes or until browned and tender.
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