VonJake Vigliotti/Updated September 14, 2021 8:32 am EST
Steak’n Shakestore openedin 1934, but didn't really break into the national scene until thendie 1990er, and now has over 500 locations around the world. The selling point is fresh, tasty burgers cooked to order. It's not fast food - it certainly can be quite slow - but they'll get you out the door with a full stomach and a damn tasty burger. One of the most popular menu items is the Frisco Melt, a double burger sandwiched between two pieces of sourdough bread, with two different cheeses and a flavorful sauce that will keep you coming back for more. That is, of course, unless you want to make your own at home. It's easier to do than you think.
Gather your ingredients
Here's what you need to prepare a perfect Steak 'n Shake Frisco Melt. Ground Round, Ground Sirloin, Ground T-Bone, Sourdough Bread, American Cheese, Swiss Cheese, Thousand Island Dressing, French Dressing, Ketchup, Worcestershire Sauce. You can find the full ingredient list and step-by-step instructions at the end of this article.
Steak’n Shakeoriginally ground their fleshRight in the store, in front of the customers. They don't do that anymore (phew!), but the meat is still fresh - so to get the right flavor, buy meat while you're cooking and don't freeze it. The unique flavor of a "steakburger" is the mixture of meat. They use three cuts - ground round beef, ground sirloin and ground sirloin...T-Bone. Your local grocery store probably doesn't sell ground T-Bone, so you'll have to grab a T-Bone and ask the butcher to grind it for you. After the butcher looks at you in confusion, just say, "I know, trust me..." and hopefully he'll saunter away without questioning your mental state out loud.
If that sounds demeaning, you could just buy a frozen box of Steak 'n Shake Burgers - but please don't.
The "frisco" part of the Frisco melt applies to the bread. Steak 'n Shake uses a sourdough bread - which got its startin San Francisco. I won't burden you with a lesson in the history of sourdough, but the bread is synonymous with "Frisco" and now you know why they call it that instead of "Pittsburgh of the SouthMelt. The sourdough bread isn't fancy, so you can buy any sourdough you want at your local grocery store.
The Frisco Melt uses two types of cheese - Swiss and American. The two cheeses give the dish a ying and yang; Swiss is a silky hard cheese with anutty taste, while American is oneprocessed cheesewhich has the magical ability to melt and not turn into orange cottage cheese. The order of these cheeses is key to the dish. The one that doesn't fall apart with heat gets the most exposure to heat, with the Swiss getting just warm enough to become the perfect texture in the dish.
There is a butterThe tasteto the Frisco Melt, but that's not butter. Steak 'n Shake uses margarine - you can use any kind you like. Take that for a ride in your microwave oven for about 35-45 seconds depending on the power of your microwave. This doesn't need to be boiling hot, just melted when we use it.
If you've ever dipped your finger in a little Frisco sauce that spilled onto your plate, chances are you can instantly pick two flavors — Thousand Island Dressing and French. Those are the dominant flavors, but there's something else - a salty touch of depth. And there's ketchup, because there's always that.
To make this, combine Thousand Isles with ketchup and French dressing and whip it up with two dashes of Worcestershire sauce. Stir it up and let it chill in your fridge for 30 minutes to bring the flavor together.
Exactly how many burgers do you get? A cooked patty weighed about 2.5 ounces. A burger loses about25 percentof its weight during cooking, so we need to start with about three ounces of meat to get us close to our goal. Obviously the cheapest meat will make up the bulk of it, with the very expensive T-Bone bringing up the rear. Aiming for about four patties, we'll use 9.5 ounces of ground round, 4 ounces of sirloin, and 2 ounces of T-Bone. That should bring us the right mix of flavors. Bring it all together by hand and refrigerate for 10 minutes just to set it up.
Having a hockey puck as a hamburger is usually a bad thing, but what else would you call the shape that steak 'n shake emanates from? There are two different ways to really get the shape right. First, you can make 3-ounce balls and then wrap them around a small, round bowl - I happen to have a crème brûlée bowl that isn't ruffled around the edges, and this worked great. Just flip it over to flatten both sides, make two full circles around the little shell, and you're in hockey heaven.
Of course, you can channel your inner Eddie Shore and just hand mold a "puck" - just try your best to shape it into a puck shape.
The Steak 'n Shake Flat-Top sits at 375 degrees Fahrenheit — that's about a six on your stovetop knob setting. I've found Steak 'n Shake doesn't grease their flat top, but if you're not comfortable with that you can drip down a little margarine before dropping the puck - literally. So how do you get the puck into a flat, flavorful hamburger? That's right, smashy-smashy. The in-shop technique is to gently touch the top of the "puck" once with a spatula, and then about 15 to 30 seconds later, return to it, flip it over, and smash it with a spatula and long prong. Steak 'n Shake has one advantage - their spatula is a solid piece with no holes. If you don't have any of these, wrap a piece of aluminum foil around your spatula to keep burger bits from escaping.
Using your wrapped spatula, turn the patty over, then begin pressing down using the spatula and an implement to assist the press - I used a large spoon. Bring the puck as flat as possible.
Steak 'n Shake has this awesome little butter wheel that they roll a piece of sourdough bread on and butter it all up. Just remember, they don't use butter, they use margarine. I'm guessing you don't have such a wheel, so use a brush to apply your melted margarine to two pieces of sourdough and place them on a 325-degree Fahrenheit surface — that's a setting ofabout fouron your stovetop burner. Steak 'n Shake cooks the bread for about 3-4 minutes so the temperature seems about right.
A chunk of Swiss cheese goes almost instantly on a slice of sourdough. Just leave it there and let them roll a little. The heat will soften the Swiss, but it won't break apart.
turn it around
For our burgers, we only need one more flip - so after you've cooked your smashed burger for 1-2 minutes, flip it. I've watched a chef squeeze the burgers after flipping them and not the burgers after flipping them - so your choice is to go medieval or kindly flip them.
If your burger falls apart when you flip it, it can be for two reasons. You had your heat too high causing the burger to break apart, or you flattened your burger too thin.
start of building
After the burgers are ready, Steak 'n Shake begins the building process with the bread on the grill, so start by layering one of your cooked patties on the Swiss cheese. Place a piece of American cheese on this burger and gently touch the top of the cheese with the spatula. I don't know why either, but they do. Some burger spinners even tap the cheese in so it doesn't roll off the sides of the burger, if you're so prone, do it. After you've really fiddled with the cheese, stack the other burger on top so the cheese rests between the two pieces of meat.
Swish it up
Don't finish this batch yet. Put everything on a plate because it's time to apply the Frisco sauce. If you pay attention to how they serve you a Frisco Melt at Steak 'n Shake, they always bring you extra napkins - or at least they're supposed to. That's because you're applying sauceBoth the bread and the meat. Apply the sauce to the entire top of the bread and a healthy portion to the top of the meat. The sauce should practically drip off the bread when you cut it in half.
It's worth noting that I've watched a Frisco Melt be built twice—two days in a row by two different steak 'n shake sandwich technicians, but in the same restaurant. One put gravy on both burgers and meat and the other only put gravy on the bread, albeit a heaping amount. In any case, make sure you apply "a lot" of sauce; and let's face it, youwantlots of sauce. Place the sauce-covered disc on top and cut the sandwich from corner to corner.
how close are we
How about dead on? This burger tastes just like steak 'n shake. The frisco sauce is perfect and the bread has the exact amount of toast. It looks the same, it tastes the same - and I dare say even a little bit better than the original.
Copycat Steak 'N Shake Frisco Melt Rezept
5 out of 116 reviews
It's easy to make your own Steak n' Shake Frisco Melt, but some of the ingredients might surprise you.
Total time: 30 minutes
- ½ cup Thousand Island Dressing
- ¼ cup French dressing
- ¼ Tasse Ketchup
- Two dashes (about ⅛ teaspoon) Worcestershire
- 9.5 ounces ground round
- 4 ounces ground sirloin
- 2 ounces ground T-bone steak
- 2 tablespoons of margarine
- 4 slices of sourdough bread
- 2 slices of American cheese
- 2 slices of Swiss cheese
- Combine dressings, ketchup, and Worcestershire sauce in a medium bowl. Refrigerate for at least 30 minutes.
- Mix the meat together by hand and refrigerate for 10-30 minutes.
- Create four approximately 3-ounce patties shaped in the shape of a hockey puck.
- Spread two pieces of sourdough bread with margarine.
- Place two pieces of sourdough bread, margarine side down, on a 325 degree Fahrenheit surface (4 on your stovetop).
- Place a slice of Swiss cheese on a piece of bread in the pan.
- Cook two meat patties on a 375 degree Fahrenheit flat plate or skillet (6 on your stovetop). Gently press the top of each, cook for 30 seconds, flip and press with a tight spatula, cook for 1-2 minutes, then flip again.
- Stack a cooked burger on top of each piece of melted Swiss, followed by a piece of American cheese and the second patty.
- Place everything on a plate, top the stack of burgers with toasted bread with lots of Frisco sauce.
- Top with gravy bread, cut diagonally, enjoy!
|calories per serving||286|
|Total fat||16,0 g|
|Saturated Fatty Acids||4.8g|
|Trans fats||0,6 g|
|total carbohydrates||23,7 g|
Rate this recipe
What is Frisco Melt sauce made of? ›
The sauce on this bread is a mix of French Salad Dressing, Thousand Island Salad Dressing, a touch of ketchup, and a dash of Worcestershire sauce. What makes the Steak and Shake Frisco Melt unique is they do not prepare grilled onions for their sandwich.What is a Frisco melt at Steak n Shake? ›
This is an easy Steak 'n Shake Frisco Melt copycat recipe your whole family will enjoy. This ground beef sandwich melt is a cross between a cheeseburger and a grilled cheese sandwich with a juicy ground beef patty, two kinds of cheese, and a Frisco Melt sauce with a tang to glue it all together.What is patty melt sauce made of? ›
Many fast food and sit down restaurants serve burgers, fries, and patty melts with a "secret sauce". Secret sauce is usually a variation of thousand island dressing. The base is made with mayonnaise and ketchup, with other flavors added like mustard, paprika and garlic.Why is it called a Frisco melt? ›
As the name dictates, Frisco is San Francisco and, well, all know that sourdough is the bread of that locale. Pan grilling it in butter is also part of what makes this a delectable burger.What is cowboy sauce at melt? ›
Melt starts with its famous thick-cut bread then adds grilled chicken, hickory bacon, avocado, tomato, lettuce, cowboy sauce, which combines barbecue sauce and ranch dressing topped with pepper jack cheese. All sandwiches are served with fresh-cut fries or kettle chips.What bread does the melt use? ›
In order for our gourmet grilled cheese sandwiches to be truly legendary, Melt partnered with an equally legendary bakery. The expert bakers at Pittsburgh's family-owned Mediterra Bakehouse worked with our chefs to craft a specially-designed hybrid French/Italian loaf.What cheese does Steak n Shake use? ›
7x7 Steakburger™ Steakburgers, Regular Bun, American Cheese, and Savory Seasoning.Does Steak and Shake use real ice cream in their shakes? ›
Since 1934 we've been hand-making delicious shakes with real ice cream and fresh milk, topped with whipped cream and a cherry.What's the difference between a panini and a melt? ›
What makes a panino different from many other melts is that this sandwich is almost always grilled using some type of sandwich press or sandwich grill. These devices are similar to waffle irons, in that it cooks the sandwich from both sides at once.What sauce is on the Monterey melt? ›
The Monterey Melt includes two beef patties topped with Monterey Jack and American cheese, grilled onions and peppers, and Whataburger's Jalapeño Ranch sauce.
What kind of dipping sauce does steak and shake have? ›
Dipping sauce options include: BBQ Sauce. Honey Mustard. Ranch.What is Red Robin Island Heat sauce made of? ›
Island Heat Sauce
What is this? Island Heat Sauce has a spicy Tabasco pepper sauce, habanero, and pineapple or mango for some tropical sweetness to cushion the heat of the hot sauce. It's the perfect dipping sauce for Red Robin's wings.
A patty melt sandwich is a variant of the classic American cheeseburger. While both of these dishes include ground beef patties and cheese, the hamburger or cheeseburger is served on a soft bun, while a patty melt is prepared with griddled sandwich bread.