Philly Cheesesteak Burger
A fusion burger combining a beef patty with thinly sliced ribeye, caramelized peppers and onions, and melted provolone.
- Prep
- 15min
- Cook
- 25min
- Total
- 40min
- Serves
- 4
- Calories
- 950per serving, est.
By Time for Burgers, updated
One skillet handles everything, in a set order. Peppers and onions go first and get 10 to 12 minutes to soften and brown; the ribeye goes next, seared hard for 2 to 3 minutes; then the patties cook in the same pan and pick up what the steak left behind.
It can look like too much beef, but the two do different jobs: the Worcestershire-seasoned patty stays juicy, and the shaved steak brings browned, crisp edges. Provolone melts over the patty under a lid, and a quick raw-garlic mayo on both bun halves ties it together.
Philly Cheesesteak Burger
Prep 15 min, cook 25 min, total 40 min. About 950 calories per serving.
timeforburgers.com/recipes/philly-cheesesteak-burger
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Make garlic aioli by mixing mayonnaise with 2 cloves minced garlic and a pinch of salt. Set aside in refrigerator.
Season ground beef with salt, pepper, and 1 tbsp Worcestershire sauce. Form into 4 equal patties with a slight indentation in the center.
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add sliced onions and peppers with a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until deeply caramelized and softened. Transfer to a bowl and keep warm.
Increase heat to medium-high and add 1 tbsp vegetable oil to the same skillet. Season ribeye slices with salt and pepper, then cook for 2-3 minutes until browned and slightly crispy at the edges. Transfer to the bowl with peppers and onions.
In the same skillet with 1 tbsp vegetable oil over medium-high heat, cook burger patties for 4-5 minutes per side until an instant-read thermometer in the center of a patty reads 160°F (71°C). During the last minute, top each patty with a slice of provolone cheese and cover the pan to melt the cheese.
Toast the buns cut-side down in the skillet until golden.
Assemble burgers: spread garlic aioli on both bun halves, place cheesy patty on bottom bun, top generously with the ribeye-pepper-onion mixture, then crown with top bun.
Tips
- Freeze the ribeye for 20-30 minutes before slicing. Firm steak slices paper-thin with an ordinary sharp knife.
- Spread the steak in a single layer and leave it alone for a minute before stirring. Crowded, it steams gray instead of browning.
- Worcestershire makes the beef mix wetter. Shape the patties gently and press a shallow dimple into each so they don't puff up.
- Hoagie rolls suit the long pile of steak; shape the patties as ovals to fit them.
Substitutions
- Shaved steak or thin-sliced sirloin from the meat counter instead of ribeye: leaner, and it saves the slicing.
- White American cheese for provolone: a softer, gooier melt.
- Add sliced mushrooms with the peppers and onions; give them about 5 extra minutes to cook down.
- Gluten-free: a gluten-free bun and a Worcestershire labeled gluten-free.
Make ahead & storage
Cook the peppers and onions up to 3 days ahead and keep them in the fridge. Cooked patties and steak keep 3 to 4 days; reheat both in a skillet to 165°F (74°C), then melt fresh provolone on top.
