Summer is getting into full swing and the 4th of July holiday is almost here, so I decided to build a Philly burger with some classic American roots. The Philly burger carries on the great sandwich tradition from Philadelphia known as the cheesesteak.
The cheesesteak started out at a hot dog stand in Philly and became a national hit. Initially starting out with shaved beef and onions on a roll; cheese, peppers, mushrooms, and other toppings have been added to the cheesesteak.
For the Philly burger, I’ve added Provolone cheese because it’s the traditional cheese used on a cheesesteak, but if you’d like to get crazy you can go with Cheez Whiz, which is actually the most popular cheese option at the original cheesesteak restaurant.
I’ve caramelized the onions and stuck with the more traditional green peppers, but you could also optionally add in some mushrooms, red peppers, or hot sauce. Go wild, go Philly!
- 2 Lbs Ground Chuck Beef 80% lean / 20% fat
- 4 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Oregano
- 1 Tsp Garlic Powder
- 1 Green Pepper
- 1 Yellow Onion
- 2 Tbsp Butter
- 1 Tsp Red Pepper
- 8 Slices Provolone Cheese
- 4 Hoagie Buns
- Mix salt, pepper, oregano, and garlic pepper into the ground beef and form into patties that fit the shape of the buns. Store in the fridge until they're ready to be cooked.
- Slice up the onion & green pepper.
- Heat 1 Tbsp of butter in a pan on medium heat and then add onion. Cook at this for about 10-15 min until they start to caramelize. Pay close attention and stir occasionally to prevent them from burning.
- Heat grill or pan for burgers.
- Add green pepper to onions and cook for about 5 more minutes (adding additional butter if needed). Salt, pepper, and add red pepper for flavor. Cover or set aside in tinfoil to keep warm.
- Add burgers to the grill and cook about 4 min on the first side.
- Flip burgers and add cheese. Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes
- Add burgers to buns and cover with delicious pepper & onion topping. Enjoy!