STEAK ’N SHAKE IS AN AMERICAN CLASSIC: DRIVE-THROUGH, DINE-IN, BREAKFAST, LUNCH, DINNER, AND A SPECIAL KIDS’ MENU. ONE OF THE FEW CHAINS TO OFFER A WHOLE SECTION OF MELTS, THE FRISCO IS ONE OF THE MOST POPULAR.
Buttery Blend
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon garlic salt
1/4 teaspoon ground white pepper
Frisco Sauce
2 tablespoons mayonnaise
2 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons Thousand Island dressing
2 pounds ground beef or chuck
2 teaspoons kosher salt
1 teaspoon pepper
8 thick slices sourdough bread
4 slices Swiss cheese
4 slices American cheese
1. Do ahead: Form the ground beef into 8 equal-sized patties. Refrigerate them at least 30 minutes before grilling.
2. Do ahead: To make the Buttery Blend, whisk together the softened butter with the garlic salt and white pepper. Pack the seasoned butter into a ramekin or cup and refrigerate, covered. Let it come to room temperature before using it.
3. Do ahead: The Frisco Sauce can be made a day or two ahead of time if you wish. Whisk all the ingredients together and refrigerate in a covered container.
4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
5. Season the patties with the salt and pepper. Grill the patties for 3 to 4 minutes per side, turning once, or until cooked to your preferred doneness.
6. Spread 1 side of all 8 slices of bread with the Buttery Blend. Grill the bread, coated side down, until toasted, taking care to not burn the bread.
7. To build the Frisco Melt, cover the bottom piece of sourdough, untoasted side up, with the Swiss cheese. Top it with a patty, then the American cheese and then another patty. Spread some Frisco Sauce on the top patty and cover with the top piece of bread. Repeat for all 4 sandwiches.
8. Slice the sandwiches in half diagonally and serve hot.
Serves 4
Make your Frisco Melt extra special by adding sliced onions, tomatoes, and leaves of crispy iceberg lettuce.