Copy Cat: Steak ‘n’ Shake Frisco Melt

Today is National Fast Food Day. I’m not sure who comes up with these random days and better yet, why fast food needs to be celebrated. With the attempted health push in America this one seems particularly out of place. That being said, I am a very guilty connoisseur of fast food establishments – we have Chick-fil-A at least once a week. And I have a love for McDonald’s, although I don’t indulge in it quite as often.

My absolute favorite road trip stop is Steak ‘n’ Shake. I am addicted to their Frisco Melt. Two super thin patties topped with melted cheese on grilled toast with their magical Frisco sauce. I always order extra sauce on the side for dunking my fries. I found a Copy Cat recipe on Pinterest and very happily recreated it.

Even though burgers are my favorite food I haven’t mastered the art of making one at home. This patty-making mystery alluded me in this attempt too. My patties were not Steak ‘n’ Shake thin, they were more mini slider size. Which also decreased the amount of cheese I needed! I followed the recipe’s steps of forming the ground beef into a golf ball and then pressing them flat. But pressing burgers flat means losing all of the juice and therefore flavor! Next time I’ll form the meat into thin disks instead. But it’s the magic sauce that’s important, and my recreation was pretty darn close. I couldn’t find Russian dressing at my store so I substituted with Catalina dressing; the 2:1 ratio needed to be adjusted slightly.

Copy Cat: Steak ‘n’ Shake Frisco Melt

Ingredients:

  • 1 lb ground beef
  • 4 slices American cheese
  • 4 slices Swiss cheese
  • 8 slices white bread
  • butter for spreading
  • 2 tbsp Thousand Island dressing
  • 1 tbsp + 2 tsp Catalina dressing

Steps:

  1. Divide ground beef into 8 patties. Cook in a very hot skillet. Note: Add butter to the pan if your fat % is low.
  2. After flipping the meat place the cheese on top of each patty. Each sandwich will get one patty covered in Swiss and one patty covered in American. Note: Swiss takes longer to melt so apply first.
  3. Spread butter on each slice of bread and toast either under the broiler, in a toaster oven, or in a clean skillet.
  4. Assemble sandwiches by spread both pieces of bread (non buttered side) with Friso sauce, one patty each of American and Swiss.

Frisco Melt

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