Philly Cheesesteak Burger Recipes

PHILLY CHEESESTEAK BURGERS

Steps:

• Slice the green pepper thin.
• Cut the onion into rings, and then cut in half.
• Toss the oil, green bell pepper and onions into a large skillet. Click for a large non-stick skillet.
• Cook the vegetables on high heat until they're softened and begin to caramelize, about 7 to 8 minutes.
• Remove from the heat, cover and set aside to keep warm.
• Form the ground beef into two large round patties.
• Salt and pepper the hamburger patties to taste.
• On an outdoor grill or an indoor griddle, over high heat, cook the hamburger patties for about 4 minutes on each side, until done to your preference.
• If you like cheese melted, after you flip the burgers over, during the last 1 to 2 minutes, add the Provolone Cheese slices on top of the patties until melted. Remove the patties.
• Optional - Turn the heat to low and place the buns onto the grill or into the skillet to brown and toast them for a few minutes.
• Add mayonnaise to the bun halves, the beef patties with cheese on top, and the vegetables, followed by the second bun halves.

PHILLY BURGER

Steps:

• Bobby's Perfect Patty
• Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
• Provolone
• Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
• Hot Peppers
• Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
• Roasted Peppers
• In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
• Onions
• Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

PHILLY-STYLE CHEESESTEAK BURGER

Steps:

• Mix ground beef and Seasoning until well blended. Shape into 4 patties.
• Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Grill onions and bell peppers in grill basket or grill rack 3 to 4 minutes or until tender and lightly browned, stirring frequently. Add cheese slices to burgers 1 minute before cooking is completed.
• Serve burgers on rolls topped with grilled onion and bell pepper mixture.

PHILLY CHEESESTEAK BURGER

Steps:

• Heat grill to medium-high heat.
• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring occasionally. Remove from heat. Stir in 1 tsp. Worcestershire sauce.
• Mix meat and remaining Worcestershire just until blended; shape into 4 (1/4-inch-thick) rectangular patties (to fit shapes of rolls). Grill 3 to 4 min. on each side or until done. Remove from grill.
• Heat CHEEZ WHIZ as directed on label; spread onto cut sides of rolls. Fill with burgers and cooked vegetables.

PHILLY CHEESE STEAK BURGER

Steps:

• Turn grill or stove onto medium-high.
• Take ground hamburger and make into 6 patties.
• Mix all seasonings and season patties equally.
• Put patties on grill or stove. When about 70-80% toward your wanted doneness, add provolone and vegetables. Cook the rest of the way.
• Put patties in hamburger buns. Serves ~great~ with a cold drink, enjoy!