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PREP TIME: 15 MINS | COOK TIME: 15 MINS | SERVINGS: 2 sandwiches

Tastes and looks just like Steak ‘n Shake! This copycat is sure to win every heart. The beard is perfectly toasted, and the Frisco sauce is to die for! I could not agree more with people dare say this is way better than the original. Try this very soon, and you’ll know! It’s super simple to put together, and the ingredients for sure will surprise you.


2 oz. ground T-bone steak

9.5 oz. ground round

4 oz. ground sirloin

½ c. thousand island dressing

¼ c. French dressing

¼ c. ketchup

2 tbsp margarine

4 slices sourdough bread

2 slices Swiss cheese

2 slices American cheese

Two splashes (about ⅛ of a tsp) of Worcestershire

How to make Copycat Steak ‘N Shake Frisco Melt

Step 1: In a medium bowl, combine the dressings with ketchup and Worcestershire sauce. Keep in the fridge for at least 30 minutes.

Step 2: Using your hands, mix the ground T-bone steak, ground round, and ground sirloin. Place in the fridge for about 10 to 30 minutes.

Step 3: Shape 4 (about 3 ounces patties) into a hockey puck shape.

Step 4: On two pieces of sourdough bread, spread the margarine.

Step 5: On a 325 degrees F surface, place 2 pieces of sourdough bread margarine side-down. On each bread, place a slice of Swiss cheese. Cook the patties on a 375 degrees F flat top or pan, pressing the tops gently for about 30 seconds. Flip and press again the tops using a solid spatula. Continue to cook for another minute or two before flipping again.

Step 6: Over each piece of melted Swiss, stack a cooked burger. Top with a piece of American cheese, then the second piece of the patty. Transfer to a plate and top the burger with plain toasted bread with a generous amount of Frisco sauce. Finally, top with the sauced bread.

Step 7: Slice the stack at an angle before serving. Enjoy!

Nutrition Facts:

Calories per Serving: 286, Total Fat 16.0 g, Saturated Fat 4.8 g, Trans Fat 0.6 g, Cholesterol 30.4 mg, Total Carbohydrates 23.7 g, Dietary Fiber 1.0 g, Total Sugars 4.2 g, Sodium 453.3 mg, Protein 11.8 g