Community recipe
French Onion Beef and Provolone Melts
Sweet, deeply browned onions and savory skillet beef pile onto crisp sourdough beneath bubbling provolone. An easy open-faced dinner with the cozy flavor of French onion soup.
- Serves
- 4
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 2 yellow onions, peeled and thinly sliced
- 2 tbsp unsalted butter
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 1 lb 90%-lean ground beef
- 0.5 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 4 sourdough bread slices
- 4 provolone cheese slices
Make it
Instructions
- 01
Slice the onions and set up the skillet
Peel 2 large yellow onions, halve them, and slice thinly. Set a large skillet on the stove and keep a wooden spoon nearby; have a broiler-safe rimmed baking sheet ready for the melts. | Why: Thin slices soften and brown evenly, and having the cookware ready keeps the process moving.
- 02
Brown the onions
Melt 2 tbsp unsalted butter in the skillet over medium heat. Add the sliced onions and 0.5 tsp kosher salt. Cook for 20–25 minutes, stirring every few minutes and lowering the heat if the edges darken too fast, until soft and deep golden brown. Transfer to a plate. | Why: Slow browning draws out sweetness without scorching the onions.
- 03
Cook and season the beef
Add 1 tbsp olive oil to the same skillet over medium-high heat. Add 1 lb 90%-lean ground beef, breaking it into small crumbles. Season with 0.5 tsp kosher salt and 0.5 tsp freshly ground black pepper. Cook for 6–8 minutes, stirring occasionally, until browned with no pink remaining and the center reaches 160°F (71°C). Stir in 1 tbsp Worcestershire sauce and 1 tbsp Dijon mustard, then return the onions to the skillet and stir for 1 minute until hot. Take the skillet off the heat. | Why: Browning builds savory flavor; the sauces give the beef a tangy, rich finish.
- 04
Preheat the broiler and toast the bread
Set an oven rack 6 inches below the broiler and turn the broiler to high; let it heat for 5 minutes. Place 4 each sourdough bread slice on the broiler-safe baking sheet in a single layer. Broil for 1–2 minutes, watching closely, until the top sides turn lightly golden. Remove the sheet from the oven with oven mitts. | Why: Toasting first keeps the bread crisp beneath the juicy topping.
- 05
Top, broil, and serve the melts
Divide the warm beef-onion mixture evenly among the toasted slices. Place 4 each provolone cheese slice, one on each melt. Broil for 1–2 minutes, watching continuously, until the cheese bubbles and develops a few golden spots. Remove the sheet with oven mitts, let the melts stand for 2 minutes, and serve one per person while warm. | Why: A quick final broil melts the cheese without drying out the beef; a brief rest makes the melts easier to eat.
