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.
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.
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.
Season patties with kosher salt and pepper, to taste.
On high heat, cook the beef patties for 3 minutes on each side.
After flipping the burger patty add the provolone cheese on top 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.
- 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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