Philly Cheesesteak Burger

Philly Cheesesteak Burger

Ingredients (makes 2 big burgers)

Burgers

• 1 lb ground beef (80/20 is perfect)

• Salt & black pepper

• 1 tsp Worcestershire sauce (optional but clutch)

• ½ tsp garlic powder

Cheesesteak Topping

• 1 tbsp olive oil or butter

• 1 small onion, thinly sliced

• 1 green bell pepper, thinly sliced
  (Optional: mushrooms if you’re into that)

• Salt & pepper

• 4 slices provolone or cheese whiz if you want full Philly chaos

To Assemble

• 2 brioche or hoagie-style burger buns

• Mayo or garlic aioli (optional, but recommended)

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Instructions

1. Cook the veggies

   • Heat oil/butter in a skillet over medium-high.

   • Add onions and peppers.

   • Season with salt & pepper and cook 8–10 minutes until soft, caramelized, and slightly jammy.

   • Set aside.

2. Make the patties

   • Gently mix beef with Worcestershire, garlic powder, salt & pepper.

   • Form into 2 patties, slightly wider than the buns.

   • Press a small dimple in the center (prevents burger puffiness).

3. Cook the burgers

   • Grill or pan-sear over medium-high heat.

   • Cook 3–4 minutes per side until nicely browned.

   • In the last minute, add cheese slices on top and let them melt.

4. Combine the magic

   • Pile the cheesesteak veggies directly onto the cheesy patties.

   • Cover the pan for 30–60 seconds so everything melts together like a beautiful mess.

5. Assemble

   • Toast buns.

   • Spread mayo/aioli if using.

   • Add burger + topping.

   • Close it up and accept that you’ll need napkins.

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Pro Moves

• Extra Philly vibe: Use shaved steak instead of ground beef and stack it onto a smash-style burger.

• Spicy: Add cherry peppers or a drizzle of hot sauce.

• Low-carb: Skip the bun and serve over fries. Or… on top of another burger 👀

If you want, I can give you a smashburger version, air fryer method, or a tailgate-sized batch.

Ingredients (makes 2 big burgers)

Burgers

• 1 lb ground beef (80/20 is perfect)

• Salt & black pepper

• 1 tsp Worcestershire sauce (optional but clutch)

• ½ tsp garlic powder

Cheesesteak Topping

• 1 tbsp olive oil or butter

• 1 small onion, thinly sliced

• 1 green bell pepper, thinly sliced
  (Optional: mushrooms if you’re into that)

• Salt & pepper

• 4 slices provolone or cheese whiz if you want full Philly chaos

To Assemble

• 2 brioche or hoagie-style burger buns

• Mayo or garlic aioli (optional, but recommended)

---

Instructions

1. Cook the veggies

   • Heat oil/butter in a skillet over medium-high.

   • Add onions and peppers.

   • Season with salt & pepper and cook 8–10 minutes until soft, caramelized, and slightly jammy.

   • Set aside.

2. Make the patties

   • Gently mix beef with Worcestershire, garlic powder, salt & pepper.

   • Form into 2 patties, slightly wider than the buns.

   • Press a small dimple in the center (prevents burger puffiness).

3. Cook the burgers

   • Grill or pan-sear over medium-high heat.

   • Cook 3–4 minutes per side until nicely browned.

   • In the last minute, add cheese slices on top and let them melt.

4. Combine the magic

   • Pile the cheesesteak veggies directly onto the cheesy patties.

   • Cover the pan for 30–60 seconds so everything melts together like a beautiful mess.

5. Assemble

   • Toast buns.

   • Spread mayo/aioli if using.

   • Add burger + topping.

   • Close it up and accept that you’ll need napkins.

---

Pro Moves

• Extra Philly vibe: Use shaved steak instead of ground beef and stack it onto a smash-style burger.

• Spicy: Add cherry peppers or a drizzle of hot sauce.

• Low-carb: Skip the bun and serve over fries. Or… on top of another burger 👀

If you want, I can give you a smashburger version, air fryer method, or a tailgate-sized batch.