Description
A comforting dish combining rich flavors of caramelized onions and juicy beef patties, topped with melted cheese and thick gravy.
Ingredients
- 5 Tablespoons Butter
- 2 Medium Yellow Onions (Thinly Sliced)
- 1 Large Egg
- 2 Tablespoons Worcestershire Sauce (Divided)
- 2 1/4 Cups Beef Broth (Divided)
- 1 1/2 Pounds Lean Ground Beef
- 1/3 Cup Panko Breadcrumbs
- 2 teaspoons Italian Seasoning
- 2 teaspoons Garlic Powder
- Salt & Pepper (To Taste)
- 1/3 Cup Flour
- 8 Slices Provolone Cheese
- 1/2 Cup Shredded Parmesan Cheese
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Add the sliced onions, one tablespoon of Worcestershire sauce, and 1/4 cup of beef broth to the skillet. Stir to coat the onions.
- Continue cooking the onions, stirring occasionally for 6-7 minutes, until soft and golden.
- Meanwhile, in a large bowl, mix the ground beef, egg, 1 tablespoon of Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper until well combined.
- Form the mixture into 5 even balls and flatten them into patties. Set aside.
- Once the onions have softened, scoot them to the side and add the patties to the pan.
- Fry the patties for 4 minutes on each side, then remove them to a plate.
- Stir the onions around in the pan, sprinkle the flour over the onions, and cook, stirring constantly for one minute.
- Slowly pour the remaining beef broth into the skillet, stirring constantly and scraping any browned bits from the bottom of the pan.
- Reduce the heat to medium-low and add the patties back to the pan. Top each patty evenly with cheese.
- Cover the skillet and simmer for 6-8 more minutes until the cheese is melted, gravy is thickened, and the meat is cooked through.
Notes
For extra flavor, consider adding fresh herbs like thyme or rosemary. Leftovers can be stored in an airtight container for 3-4 days.
