How To Make Philly Cheese Steak Burgers
Crave for these Philly cheese steak burgers with layers of lettuce, loaded beef patty, and provolone in between toasted brioche buns.
Serves:
Ingredients
- 2tbspcanola oil
- 1green bell pepper,sliced thinly
- ½yellow onion,sliced thinly
- 1lbribeye steak,sliced as thinly as possible
- 1tbspWorcestershire sauce
- kosher salt and fresh cracked black pepper,to taste
- 1lbground beef,85/15 or 80/20
- 4brioche hamburger buns
- 4slicesprovolone cheese
- ½cupmayonnaise
- lettuce,optional
- tomato slices,optional
Instructions
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In a bowl, toss the green bell pepper and onions with the canola oil.
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In a large cast-iron grill or griddle pan cook the vegetables on high heat until they’re slightly crispy but also browned.
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Remove the vegetables and add the thinly sliced ribeye meat, until just seared on both sides.
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Form the ground beef into four patties. Press thumb into the center of the patty to make an indent and prevent the patty from becoming misshapen.
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Season patties with kosher salt and pepper, to taste.
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On high heat, cook the beef patties for 3 minutes on each side.
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After flipping the burger patty add the provolone cheese on top and cook for the remaining 3 minutes.
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Remove the patties and turn the heat to low.
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Press the buns into the pan lightly and let brown and toast for a few minutes.
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To assemble, add mayonnaise to the bun halves, lettuce, the beef patty (cheese side up), some of the ribeye, and the vegetables.
Nutrition
- Calories: 1074.98kcal
- Fat: 83.73g
- Saturated Fat: 27.55g
- Trans Fat: 2.78g
- Monounsaturated Fat: 33.08g
- Polyunsaturated Fat: 17.90g
- Carbohydrates: 27.13g
- Fiber: 2.28g
- Sugar: 5.34g
- Protein: 52.42g
- Cholesterol: 188.20mg
- Sodium: 953.08mg
- Calcium: 333.10mg
- Potassium: 840.17mg
- Iron: 6.39mg
- Vitamin A: 93.40µg
- Vitamin C: 29.33mg
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