Gourmet Philly Cheesesteak Burger
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This Philly Cheesesteak Burger is the best of both delicious worlds! Topped with sautéed peppers and onions and smothered in smoked provolone cheese sauce, it’s a delicious way to turn an ordinary hamburger into a gourmet delight.
Table of Contents
Philly Cheesesteak Burger
I’m crazy about sandwiches and all the different flavor combinations they come in.
That’s one of the things that I loved so much about New Orleans. They could be in the running for the sandwich capital of America with all those fabulous Po’Boys and Muffalettas.
Another city that thrills me for its fabulous sandwich representation is Philly. I mean, can it really get any better than a Philly cheesesteak sandwich?
Well, once you try this Philly burger recipe, you might agree!
Loaded with steak flavor and topped with sautéed peppers, caramelized onions, and the most delicious smoked provolone cheese sauce you have ever eaten.
Chad and I went nuts over this Philly cheesesteak burger. And if you dare to make a double batch of the sauce, it’s amazing on fries too!
Ingredient Notes and Substitutions
- Ground Sirloin – Chuck works too. Both are leaner blends of ground beef that have a heartier flavor, much closer to a classic steak. Less fat means your cheese steak burger won’t be too greasy either!
- Montreal Grill Seasoning – Also known as Montreal Steak Seasoning, this is a yummy spice blend of garlic, onion, paprika, salt, and black and red peppers.
- Steak Sauce – Stick with a classic like A-1 for tangy, sweet flavor. In a pinch, combine Worcestershire sauce with a little ketchup and use that as a substitute.
- Onion & Bell Peppers – It wouldn’t be a Philly cheesesteak burger without these! A yellow onion is perfect for caramelizing, and you’ll need 2 peppers total — but how to achieve that is up to you!
I like to use half a pepper of each color, but one green and one red will give you the perfect balance of earthy and sweet. - Cheese Sauce – Packed with smoked provolone flavor and easy to make in 5 minutes. All you need is butter, flour, milk, and cheese.
- Hamburger Buns – Use your favorite as long as they’re thick and sturdy! Between the cheese sauce and all the toppings, you don’t want your Philly burger to fall apart.
Brioche is my top pick, and potato buns are a close second. You can even use a homemade recipe!
Tips and Tricks to Make a Perfect Philly Cheesesteak Hamburger
- Mix the burgers by hand.
You’ll have a better idea when everything is mixed together, and it’s far more gentle than mashing everything with a spoon.
Use a light touch and avoid overmixing or your Philly cheese steak burger will come out tough and dry, especially when made with leaner meat like sirloin or chuck.
- Keep them chilled until it’s time to grill.
Cold burger patties hold their shape better and won’t crumble or break apart. You’ll also get a better sear when they hit the hot grill.
Speaking of shape, go ahead and press your thumb into the center of each patty to make a shallow indent.
The center always puffs up a little, but this way they’ll stay level so your Philly cheese steak burger toppings don’t slide right off.
- Layer the toppings just right.
Place a burger patty right on top of a toasted bottom bun, then spoon some peppers and onions on top and smother with sauce.
This keeps the bottom bun from becoming soggy while still delivering cheesy goodness in every bite!
Prep Ahead
- Slice onion and bell peppers
- Make the cheese sauce
What You’ll Need For This Recipe
- Outdoor or Countertop Grill
- Skillets – One for the onions and another for the peppers. Make sure both are wide enough to cook the veggies in a single layer.
- Medium Saucepan – To make the Philly burger cheese sauce.
- Large Bowl – This one is my go-to!
Serving Suggestions
What would a Philly cheesesteak burger be without some crispy steak fries?! I’m partial to sweet potato fries myself, especially with extra provolone sauce.
Salads are a great way to balance the richness, whether it’s crunchy coleslaw or some greens and garden veggies with a simple balsamic vinaigrette.
And don’t forget Philly’s signature dessert… the cannoli! I have recipes for both the shells and creamy filling so you can create a true gourmet experience.
Storing and Reheating Leftovers
Grilled patties will keep for 3-4 days in the refrigerator, while the smoked provolone sauce and veggies can be stretched to 5 days. Store everything in separate airtight containers.
For the best texture, reheat cheese steak burger patties in the oven or on the stove — a lid over the skillet will help the patties heat evenly and keep them moist.
Warm the cheese sauce over low heat, stirring frequently to keep it smooth. Add splashes of milk as needed to loosen the consistency.
The peppers and onions, on the other hand, should be warmed over medium heat with a little oil to revive their texture.
Once everything is hot, assemble yourself another Philly cheesesteak hamburger and dig in!
Cheese Steak Burger FAQ
Portion out the ground beef and gently roll each portion into a ball. It doesn’t need to be perfect!
Then, flatten out the round until it’s just a bit wider than your hamburger buns. The patty will shrink as it cooks, making it just the right size.
It’s really important to be gentle so you don’t compact the meat. I’ll usually wet my hands with a little water first to keep the mixture from sticking.
Because sirloin burgers contain less fat, you definitely want to have some pink in the middle.
You’re welcome to grill your patties to well done, but they might come out dry.
It’s all about using higher-quality ingredients and more unique toppings. The presentation is also a bit elevated — in terms of flavor and overall height!
This may mean that the patty is made with a nicer cut such as sirloin or even Wagyu beef. And instead of the classic toppings of lettuce, tomato, and raw onion, the choices are endless.
In the case of this Philly cheesesteak hamburger, the onions are caramelized and paired with tender strips of bell pepper. Sliced Provolone is replaced with a creamy, smoked cheese sauce.
Enjoy!
With love, from our simple kitchen to yours.
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Gourmet Philly Cheesesteak Burger
Ingredients
Burgers
- 2 pounds ground sirloin or chuck
- 1 tablespoon Montreal grill seasoning
- 1 tablespoon A-1 Steak Sauce
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
Toppings
- 1 large yellow onion
- 2 bell peppers, I used 1/2 each: red, orange, yellow and green
- 2 tablespoons unsalted butter, divided
- kosher salt
- fresh ground black pepper
- 4 hamburger buns, I love these homemade buns
- 1 recipe Provolone cheese sauce
Instructions
- Combine burger ingredients in a large mixing bowl. Mix with hands to combine. Do not over mix.
- Form beef into 4 patties, slightly larger than your bun. Make a slight indentation in the center of the burger to prevent it from doming up in the center. (The indentation will rise as your burger cooks). Set aside while you prepare the toppings.
- Melt 1 tablespoon butter in a large skillet over medium high heat, add onions. Toss to coat, cover and cook for 20-25 minutes until onions are caramelized, stirring occasionally. Season with salt and pepper, to taste.
- Meanwhile in a large skillet over high heat, melt 1 tablespoon butter. Add sliced peppers, toss to coat. Cook until peppers are soft. Season with salt and pepper, to taste.
- Preheat grill to high.
- Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Close grill cover. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
- Toast buns on low or indirect heat.
- To dress burger: Place a burger on toasted bottom bun, top with 1/4 of the sautéed peppers and onions, and a heaping spoonful of smoked provolone cheese sauce. Then, top with a toasted top bun.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2013, updated and republished May 2025
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
WE love your burgers, just the other day we made your Cowboy Burger, It was a big hit.
This is such an awesome gourmet burger. My family all chose different toppings for their own and I definitely think mine came out on top!
Where is the provolone sauce?
https://www.theslowroasteditalian.com/smoked-provolone-cheese-sauce/