Philly Cheese Steak Burgers (Print Version)
Homemade gourmet burgers topped with ribeye steak, provolone, peppers and onions - the best of two classic favorites combined!
# Ingredients:
→ For the vegetables and steak
01 -
2 tablespoons canola oil
02 -
1 green bell pepper, thinly sliced
03 -
1/2 yellow onion, thinly sliced
04 -
1 pound ribeye steak, sliced as thinly as possible
05 -
1 tablespoon Worcestershire Sauce
06 -
Kosher salt and fresh cracked black pepper, to taste
→ For the burgers
07 -
1 pound ground beef (85/15)
08 -
4 brioche hamburger buns
09 -
4 slices Provolone Cheese
10 -
1/2 cup mayonnaise
11 -
Lettuce leaves (optional)
12 -
Tomato slices (optional)
# Steps:
01 -
In a bowl, toss the green bell pepper and onions with the canola oil.
02 -
In a large cast iron grill or griddle pan, cook the vegetables on high heat until they're slightly crispy and well-browned.
03 -
Remove the vegetables from the pan. Add the thinly sliced ribeye meat and sear quickly on both sides until just cooked through.
04 -
Mix the Worcestershire sauce into the ground beef, handling minimally to maintain tenderness. Form into four equal patties, then press your thumb into the center of each patty to create an indent (this prevents the patty from bulging during cooking).
05 -
Season patties with kosher salt and pepper to taste. Cook on high heat for 3 minutes on the first side.
06 -
Flip the patties, immediately place a slice of Provolone cheese on top of each, and cook for an additional 3 minutes for medium doneness.
07 -
Remove the patties from the pan and reduce heat to low. Press the bun halves cut-side down into the pan and toast until lightly browned, about 1-2 minutes.
08 -
Spread mayonnaise on both bun halves. On the bottom bun, layer lettuce (if using), the beef patty with cheese facing up, a portion of the ribeye steak, cooked peppers and onions, and tomato slices (if using). Top with the upper bun half and serve immediately.
# Notes:
01 -
This burger combines the flavors of a classic Philly Cheese Steak with a juicy beef patty for the best of both worlds.
02 -
For the most tender result, freeze the ribeye for about 30 minutes before slicing to make it easier to cut ultra-thin.