Philly Cheese Steak Burgers



2 tablespoons canola oil

1 green bell pepper , sliced thinly

1/2 yellow onion , sliced thinly

1 pound ribeye steak , sliced as thinly as possible

1 tablespoon Worcestershire Sauce

Kosher salt and fresh cracked black pepper , to taste

1 pound ground beef , 85/15

4 brioche hamburger buns

4 slices Provolone Cheese

1/2 cup mayonnaise

lettuce , optional

tomato slices , optional



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.

Mix the Worcestershire sauce into the ground beef, careful not to handle too much.

Form the ground beef into four patties, press your thumb into the center of the patty to make an indent (this prevents 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.

When you flip the burger patty add the Provolone Cheese on top of the patties 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.


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