This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own. I received product from sponsors to help in developing my burger recipe.
All the flavors of the classic Philly Cheesesteak are in this Philly Burger: fried onions and peppers, homemade cheese sauce, and lots of beef.
Not only is the Burger Month group of bloggers sharing HUNDREDS (not exaggerating!) of burger recipes, but you can win prizes from our great sponsors: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ. The giveaway entry form is at the bottom of this post.
So, this Philly burger. I’m a lifelong Philadelphian, born and raised. I was raised on the Phillies, the Flyers, hoagies and cheesesteaks. The iconic “whiz wit” cheesesteak (translation: cheesesteak with Cheez Whiz and fried onions) is the inspiration for this burger.
Now, purists will complain that peppers are not included in the traditional cheesesteak, and they are correct. However, I love them, and they add color and flavor to the burger. So, shaddup about it.
It starts with one quarter-pounder all-beef patty. I sprinkle both sides with a little kosher salt, then cook to medium-rare. I top the patty with peppers and onion, sauteed in a little vegetable oil and seasoned with salt and pepper.
I think my favorite part of this burger is the cheese sauce. Now, no true Philadelphian actually gets Cheez Whiz on their steak. Provolone is the top choice, followed by American cheese. But I made my own homemade cheese sauce with Cabot’s Seriously Sharp Vermont Cheddar, and it is delicious.
It’s preferable to shred your own cheese, rather than using the pre-shredded kind. The pre-shredded cheese has additives to prevent it from sticking together, which can adversely affect your sauce.
Also, if you increase the sauce ingredients a big (maybe multiply the ingredients by 1.5 times), you’ll have enough that you can pour some on your fries, too. Just sayin’.
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup reduced fat milk
- 2 tbsp vegetable oil
- 1 1/2 cups (6 oz) shredded Cabot sharp cheddar cheese
- 1/2 tsp Dijon mustard
- Salt and pepper
- 1 medium yellow onion, sliced into thin half-circles
- 1/2 red bell pepper, seeded and sliced into thin 2-inch-long strips
- 1/2 green bell pepper, seeded and sliced into 2-inch-long strips
- 1 lb ground sirloin
- 4 hamburger buns, split and toasted
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Continue whisking for one minute.
- While continuing to whisk, gradually drizzle in the milk. Once fully added, switch to a wooden spoon and cook over medium heat until the mixture has thickened. Never let it come to a boil.
- Remove from the heat and add the shredded cheese. Stir to combine and melt the cheese. Stir i the Dijon mustard. Taste, then season as needed with salt and pepper. Cover to keep warm and set aside.
- Heat a large skillet over medium heat. Add the vegetable oil, then the onions and peppers. Toss to coat with the oil and season with salt and pepper.
- Cook for 5 to 8 minutes, until the onions are translucent and the peppers are softened. Remove with a slotted spoon to a bowl, reserving the oil in the skillet. Cover to keep warm.
- Form the ground beef into four patties. Sprinkle broth sides with kosher salt. Cook in the skillet over medium-high heat, 3 to 5 minutes on each side, until they reach desired doneness.
- Place one burger bun half on each of four plates. Top each with a burger patty, then some of the onion/pepper mixture, then a dollop of cheese sauce, and the top of the burger bun. Serve with fries.
Calphalon 1948233 Signature Stainless Steel Omelet Pan, 12", Silver
Calphalon Classic Stainless Steel Cookware, Sauce Pan, 1 1/2-quart
OXO Good Grips Utensil Set, 3-Piece
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Nutrition Information:Yield: 4 burgers Serving Size: 1 burger
Amount Per Serving: Calories: 798 Total Fat: 49g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 177mg Sodium: 813mg Carbohydrates: 35g Fiber: 2g Sugar: 9g Protein: 54g
Want more delicious burger recipes? You can follow along on social media with the hashtag #BurgerMonth or head over to BurgerMonth.com for a roundup of all the amazing burgers shared during Burger Month 2019 and years past!a Rafflecopter giveaway
A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ