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Easy Philly Cheese Steak Burgers are amazing homemade gourmet burgers topped with steak, provolone, peppers and onions like the sandwich!
Philly Cheesesteak fans and Cheeseburger lovers will unite over this amazing, juicy, beefy cheesy Burger Recipe! It’s truly the best of two worlds in one delicious All-American Dinner!
When it comes to what’s better, shaved beef smothered in grill-top veggies or a charred ground beef patty with endless toppings, there are always gonna be lots of strong opinions. This amazing, mouthwatering truckstop-meets-gourmet burger might not solve world peace, but it will definitely bridge the gap between the great Cheesesteak vs Cheeseburger divide. It’s beefy, it’s cheesy, and it’s got everything you love from two iconic (sometimes divisive) All-American favorites.
You’ll start by preparing a classic cheesesteak filling of green bell peppers, onions, and shaved steak seared on a grill top until just seared and veggies are still crisp tender. Don’t worry, the cheese is coming at the end, but first you need to make savory burger patties using a simple seasoning blend of salt, pepper, and Worcestershire sauce. The burgers are grilled and then comes the melty provolone cheese. It’s all packed into a tender, buttery brioche bun with a little mayo and some toppings like lettuce and tomato, but only if you feel like it.
That’s the thing people love, and love to debate, about Philly Cheesesteaks – the ability to choose what toppings makes them best, whether that’s Cheez-Wiz, mushrooms, blue cheese, veggies, hot peppers, or any number of possibilities. Just like the OG sammie, these burgers are full of possibilities and you can load them up or just make them “wit or wit-out” onions – it’s up to you!
- Ingredients
- 2 tablespoons canola oil
- ▢1 green bell pepper , sliced thinly
- ▢1/2 yellow onion , sliced thinly
- ▢1 pound ribeye steak , sliced as thinly as possible
- ▢1 tablespoon Worcestershire Sauce
- ▢Kosher salt and fresh cracked black pepper , to taste
- ▢1 pound ground beef , 85/15
- ▢4 brioche hamburger buns
- ▢4 slices Provolone Cheese
- ▢1/2 cup mayonnaise
- ▢lettuce , optional
- ▢tomato slices , optional
Instructions
- In a bowl, toss the green bell pepper and onions with the canola oil.
- In a large cast iron grill or griddle pan cook the vegetables on high heat until they’re slightly crispy but also browned.
- Remove the vegetables and add the thinly sliced ribeye meat, until just seared on both sides.
- Mix the Worcestershire sauce into the ground beef, careful not to handle too much.
- Form the ground beef into four patties, press your thumb into the center of the patty to make an indent (this prevents the patty from becoming misshapen).
- Season patties with kosher salt and pepper, to taste.
- On high heat cook the beef patties for 3 minutes on each side.
- When you flip the burger patty add the Provolone Cheese on top of the patties and cook for the remaining 3 minutes.
- Remove the patties and turn the heat to low.
- Press the buns into the pan lightly and let brown and toast for a few minutes.
- To assemble add mayonnaise to the bun halves, lettuce, the beef patty (cheese side up), some of the ribeye and the vegetables.
