Philly Cheesesteak Beef Burgers with Sautéed Peppers

Name: Philly Cheesesteak Beef Burgers with Sautéed Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground beef, 80/20, cold; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) freshly cracked black pepper; ¼ tsp (½ g) garlic powder; 4 slices (100 g) provolone cheese slices; 1 tbsp (14 g) unsalted butter; 2 whole (400 g) bell peppers (red and/or yellow), medium, thinly sliced; 1 whole (150 g) yellow onion, medium, thinly sliced; 1½ tbsp (22 ml) olive oil; 4 whole (120 g) burger buns or hoagie rolls

From the MyKitchenBank Kitchen

Juicy beef burgers loaded with melted provolone and topped with caramelized bell peppers and onions that taste like a classic Philly cheesesteak. These stovetop burgers come together quickly and deliver all the flavor of the iconic sandwich in burger form, with crispy edges and a tender, flavorful interior.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 burgers with toppings

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Steps

Before you start

Remove ground beef from the refrigerator 10 minutes before cooking so it's cold but pliable
Have all ingredients prepped and within reach—the burgers and peppers cook quickly
Preheat your skillet over medium-high heat for 2 minutes before cooking
Toast your burger buns lightly if desired

1
Sauté peppers and onions
- In a small skillet, heat 1 tbsp (15 ml) of olive oil over medium heat.
- Add the sliced bell peppers and onion, stirring occasionally.
- Cook for 10–12 minutes, until the vegetables are soft and lightly caramelized, with golden-brown edges.
- Season lightly with salt and pepper.
- Transfer to a plate and keep warm.
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Ready when: Vegetables are soft with light golden-brown edges
Tip: Don't stir too often—let them sit for 1–2 minutes between stirs so they brown properly.
2
Form burger patties
- Divide the cold ground beef into 4 equal portions (about 6 oz / 170 g each).
- Gently form each into a flat patty about ¾ inch (2 cm) thick, making a small thumbprint indent in the center to prevent puffing.
- Don't overwork the meat.
- Season both sides evenly with kosher salt, black pepper, and garlic powder.
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Ready when: Patties are formed with a slight indent in the center
Tip: Handle the meat as little as possible—overworking it makes tough, dense burgers. The thumbprint keeps the burgers from puffing up as they cook.
3
Heat skillet and cook burgers
- In a large skillet, heat 1 tbsp (14 g) of butter mixed with ½ tbsp (7 ml) of olive oil over medium-high heat until the butter is foaming (about 1 minute).
- Carefully place all 4 patties in the hot skillet in a single layer without moving them.
- Let them cook undisturbed for 3–4 minutes, until the bottoms are deeply browned.
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Ready when: Bottom of patties are deeply browned and release easily from the pan
Tip: Resist the urge to press down on the burgers with your spatula—this squeezes out precious juices.
4
Flip and cook burgersOven 160°F / 70°C
- Flip each patty and cook for 2–3 minutes more for medium doneness (160°F / 71°C internal temperature).
- If using a meat thermometer, check the center of each patty.
- Cook another 30–60 seconds if you prefer medium-well (165°F / 74°C).
- Do not flip again.
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Ready when: Internal temperature reaches 160°F (71°C) for medium; meat is no longer pink inside
Tip: Use a meat thermometer for accuracy. If you don't have one, look for clear juices when pierced and no pink in the center.
5
Top with cheese and rest
- Place one slice of provolone cheese on top of each burger while it's still in the hot skillet.
- Remove the skillet from heat and cover with a lid or foil for 1–2 minutes, allowing the cheese to soften and begin melting from the residual heat.
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Ready when: Cheese is soft and partially melted on top of the burgers
Tip: Removing the skillet from heat prevents the bottoms from burning while the cheese melts.
6
Assemble burgers
- Place each burger (with melted cheese) on a burger bun or hoagie roll.
- Top generously with the warm sautéed peppers and onions, letting some of the flavorful juices drip onto the burger.
- Serve immediately while hot.
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Ready when: Burgers are assembled and ready to eat
Tip: Use a slotted spoon to drain excess oil from the peppers and onions before topping, so the bun doesn't get soggy.

Good to know

Tips

For extra flavor, add a pinch of smoked paprika to the beef seasoning before forming patties.
If your peppers and onions finish cooking before the burgers, keep the skillet on low heat to maintain warmth.
A meat thermometer takes the guesswork out of doneness and ensures food safety. Insert it horizontally into the thickest part without touching the bun.
Toasting the burger buns lightly in a dry skillet adds texture and prevents them from absorbing too much moisture from the toppings.

Storage & reheating

Cooked burgers (without buns) can be refrigerated for up to 3 days in an airtight container. Reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through. The sautéed peppers and onions keep for up to 4 days refrigerated; reheat in a skillet over medium heat. Burgers are best eaten fresh but are not suitable for freezing due to the high moisture content of ground beef patties.

Substitutions

provolone cheese slices → mozzarella, cheddar, or Cheez Whiz (the classic Philly choice). Any melting cheese works; Cheez Whiz will give you the most authentic Philly cheesesteak flavor.
bell peppers (red and/or yellow), medium → poblano peppers or anaheim peppers. These offer a milder, slightly smoky flavor and are authentic to some regional variations.
ground beef, 80/20 → ground chuck (85/15) or a mix of ground beef and ground pork (70/30). 80/20 is ideal for flavor and moisture; leaner beef will be drier. Pork adds richness.
burger buns or hoagie rolls → ciabatta rolls, challah, or soft hoagie rolls. Choose sturdy rolls that won't fall apart under the weight and juices of the toppings.