Cheesesteak Burger

Table of Contents

The Ultimate Cheesesteak Burger Recipe | A Match Made in Comfort Food Heaven

A Love Story on a Kaiser Roll

It all started with a late-night craving and a fridge full of leftovers. I had some ground beef, a few peppers and onions, and a lingering desire for a classic Philly cheesesteak. But I also wanted the hearty, hands-on satisfaction of a great burger. The solution? Smash them together. The result was this glorious Cheesesteak Burger, a masterpiece that’s now my go-to for impressing friends at cookouts. It’s the best of both worlds: the crispy, savory edge of a smashed beef patty meets the tender, buttery peppers, onions, and mushrooms of a cheesesteak, all brought together with a river of warm, creamy cheese sauce. The first bite is a symphony of textures and flavors that will have everyone asking for the recipe.

Why You’ll Love This Cheesesteak Burger

It Solves the “What to Crave” Dilemma: Can’t decide between a burger and a cheesesteak? Now you don’t have to. This recipe delivers the iconic flavors of both in one unforgettable package.
Surprisingly Simple to Master: While it tastes like it came from a gourmet pub, the cooking process is straightforward and uses a single griddle or skillet, making cleanup a breeze.
The Ultimate Crowd-Pleaser: This burger is built to impress. It’s the star of the show at any barbecue, game day gathering, or family dinner.
A Textural Dream: From the crispy, seared beef to the tender-crisp vegetables and the soft, toasted roll, every single bite is an exciting experience.

An Unlikely Fan

I’ll never forget serving this to my nephew, a notoriously picky eater whose diet largely consisted of plain pasta and chicken nuggets. He eyed the burger piled high with peppers and mushrooms with deep suspicion. With a little encouragement, he took a small bite. Then a bigger one. Silence fell over the table as he proceeded to devour the entire thing, finally looking up with a cheese-smeared grin to ask, “Is there more?” It was a quiet victory, proof that this burger has a magical, unifying power.

What Makes It Special

This isn’t just a burger with some peppers on it. The magic is in the details:

The Smashed Patty: Smashing the seasoned beef balls onto a hot griddle creates an incredible, crispy, caramelized crust that locks in juices and provides a perfect textural contrast.
The “Whiz” Factor: Using a warm, processed cheese sauce like Cheez Whiz is a authentic nod to the classic Philly cheesesteak, creating an irresistibly creamy and nostalgic cheese experience.
Double Cheese Delight: The combination of the melty, sharp provolone directly on the patty and the liquid gold cheese sauce on top creates a double layer of cheesy goodness.
The Flavorful Trinity: Sliced onion, red bell pepper, and mushrooms cooked in butter and steak seasoning become sweet, tender, and deeply savory, forming the true heart of the cheesesteak element.

Making It Happen: Your Culinary Blueprint

The key to this recipe is organization. Have all your ingredients prepped and ready to go before you heat the griddle, as things move quickly.

First, get your cheese sauce warming gently in a small pan over low heat. You want it warm and pourable, not scorched. Next, preheat your griddle or a large, heavy-bottomed skillet over medium-high heat. You want it nice and hot to get a good sear.

Once the surface is hot, add the butter to one half. As it melts and sizzles, toss in your sliced onions, peppers, and mushrooms. Season them with half of your steak seasoning. Let them cook, stirring occasionally, until they soften and develop those beautiful, dark, caramelized edges. This should take about 8 to 10 minutes.

While the vegetables are working, it’s patty time. Divide your ground beef into two equal balls—don’t form patties yet. Season the outside of the balls with the remaining steak seasoning, plus a pinch of salt and pepper. Place the balls on the empty side of the hot griddle and immediately use the back of your spatula to firmly smash them down into thin, even patties. Let them cook undisturbed for 2-3 minutes to form that perfect crust.

Flip the patties and cook for another 2-3 minutes. As soon as you flip them, place a slice of provolone cheese on each one. By the time the beef is cooked through, the cheese will be beautifully melted. Now for the grand finale: carefully stack one cheesy patty on top of the other and remove this beef tower to a plate.

To assemble, spread spicy mustard on the bottom half of your toasted kaiser roll. Place the double-patty stack on the roll, then crown it with a generous heap of the buttery vegetables. Drizzle (or pour liberally!) the warm cheese sauce over everything. Cap it with the top of the roll, press down gently, and serve immediately.

You Must Know: Tips for Success

Get Smashing: Don’t be shy when smashing the beef balls. The better the contact with the hot surface, the crispier and more flavorful the crust.
Patty Stacking: Stacking the two patties creates the ideal meat-to-topping ratio and ensures every bite is packed with flavor.
Toast Your Roll: A toasted kaiser roll is essential. It provides the structural integrity needed to hold all the juicy, saucy ingredients without getting soggy.
Low and Slow for the Whiz: Gently warming the cheese sauce is crucial. High heat can cause it to separate or become oily.

Serving Ideas

This burger is a hearty meal all on its own, but it pairs wonderfully with a side of crispy waffle fries or onion rings. For a lighter contrast, a simple side salad with a tangy vinaigrette works perfectly. For drinks, a cold lager or pilsner cuts through the richness beautifully, while an iced tea or cherry cola offers a classic, non-alcoholic pairing.

Make It Different: Customize Your Burger

Spice It Up: Add sliced jalapeños to the vegetables or use a pepper jack cheese instead of provolone.
Mushroom Lover’s Dream: Swap the bell peppers for an extra helping of savory mushrooms.
Leaner Option: Use ground turkey or chicken in place of beef, and opt for a light cheese sauce.
The Purist: For a more traditional cheesesteak vibe, skip the provolone and double down on the cheese sauce.

Storage and Reheating

Store any leftover cooked patties and vegetables separately from the buns in airtight containers in the refrigerator for up to 2 days. The best way to reheat is in a skillet over medium heat until warmed through. The microwave will make the patty and vegetables soft, so the skillet is preferred. Assemble with fresh toppings and a new, toasted bun.

Success Tips

Don’t Overwork the Beef: Handle the meat as little as possible when forming the balls to ensure a tender, not tough, patty.
High Heat is Key: Make sure your griddle is properly preheated before adding the beef to achieve that signature sear.
Prep is Power: Having your vegetables sliced and your ingredients measured before you start cooking will make the process smooth and enjoyable.

Frequently Asked Questions (FAQ)

1. Can I use a different cheese?
Absolutely! While Cheez Whiz is classic, a homemade cheese sauce or even a melted American cheese works well. For the sliced cheese, sharp white cheddar or American are great substitutes for provolone.

2. I don’t have a griddle. Can I still make this?
Yes! A large cast-iron or stainless-steel skillet will work perfectly. You may just need to cook the vegetables first, set them aside, and then cook the patties in the same pan.

3. How can I make sure the beef patties are cooked through?
Since the patties are smashed thin, they cook very quickly. A visual cue is that there should be no pink in the center, and the juices should run clear. For precision, an instant-read thermometer should read 160°F (71°C).

4. Can I prepare any part of this in advance?
You can slice all the vegetables ahead of time and store them in the fridge. I recommend forming the beef patties just before cooking for the best texture.

5. What’s the best way to toast the kaiser roll?
Split the roll and place it cut-side down on the hot griddle for the last minute of cooking. It will toast up golden brown and delicious.

Cheesesteak Burger Recipe Card

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Category: Dinner, Lunch
Difficulty: Easy
Cuisine: American
Yield: 1 very substantial burger

Ingredients

1/4 cup processed cheese sauce, such as Cheez Whiz
2 tablespoons salted butter
1/2 small yellow onion, sliced
1/2 small red bell pepper, sliced
3 white mushrooms, sliced
2 teaspoons steak seasoning, divided
8 ounces ground beef (80/20 blend is ideal)
Kosher salt and freshly ground black pepper
2 slices provolone cheese
1 tablespoon spicy mustard (or Dijon)
1 kaiser roll, toasted

Instructions

Place cheese sauce in a small saucepan over low heat to warm through.
Preheat a griddle or large skillet over medium-high heat.
Melt butter on one half of the griddle. Add onion, bell pepper, and mushrooms. Season with 1 tsp steak seasoning. Cook for 8-10 minutes, until softened and caramelized.
Meanwhile, divide beef into two balls. Season outsides with remaining 1 tsp steak seasoning, salt, and pepper.
Place beef balls on the empty side of the griddle. Smash firmly with a spatula into thin patties. Cook for 2-3 minutes without moving.
Flip patties. Immediately place one slice of provolone on each. Cook for another 2-3 minutes, then stack one patty on top of the other. Remove from heat.
Spread mustard on the bottom toasted roll. Place the double patty stack on the roll.
Top with the cooked vegetables, then drizzle with the warm cheese sauce. Add the top bun and serve immediately.