Philly Cheesesteak Smashburger
Crispy-edged smashed patties piled with grilled onions, peppers, and melted provolone.
Dietary
Nut free
Allergens
Dairy, Wheat
This burger takes the smashburger technique — a hard sear that creates a deeply caramelized crust — and layers on classic Philly cheesesteak toppings like sweet peppers, onions, and provolone. It's a fast weeknight dinner that delivers a lacy, crispy edge on every patty. Serve on toasted rolls for a handheld dinner that borrows the best of two sandwich traditions.
Ingredients
- 1 1/2 pounds ground beef, 80/20
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil, divided
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 slices provolone cheese
- 4 hoagie rolls, split and toasted
- 2 tablespoons mayonnaise
Method
-
Divide the ground beef into 8 equal portions (about 3 ounces each) and loosely shape into balls; do not pack tightly.
-
In a 9-inch skillet over medium heat, melt the butter with 1/2 tablespoon vegetable oil. Add the sliced onion and bell pepper, and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes.
-
Transfer the peppers and onions to a plate and cover to keep warm. Wipe out the skillet.
-
Heat the remaining 1/2 tablespoon vegetable oil in the skillet over high heat until shimmering.
-
Place two beef balls in the skillet, leaving space between them, and immediately smash each flat with a sturdy spatula to about 1/4-inch thickness. Season with a pinch of the salt and pepper.
-
Sear undisturbed until a deep brown crust forms on the bottom and the edges look crispy and lacy, about 2 minutes.
-
Flip each patty, immediately top with a slice of provolone, and cook until the cheese melts and the second side is browned, about 1 minute.
-
Transfer the cheesy patties to a plate and repeat the smashing, seasoning, and searing process with the remaining beef portions and cheese.
-
Spread mayonnaise on the toasted hoagie rolls. Stack two cheese-topped patties on each roll and top with the warm peppers and onions.
-
Serve the sandwiches immediately while the cheese is melted and the patties are hot.
Related recipes
Rate this recipe
Philly Cheesesteak Smashburger
This burger takes the smashburger technique — a hard sear that creates a deeply caramelized crust — and layers on classic Philly cheesesteak toppings like sweet peppers, onions, and provolone. It's a fast weeknight dinner that delivers a lacy, crispy edge on every patty. Serve on toasted rolls for a handheld dinner that borrows the best of two sandwich traditions.
35 min 4 servings 690 cal
Ingredients
- 1 1/2 pounds ground beef, 80/20
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil, divided
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 slices provolone cheese
- 4 hoagie rolls, split and toasted
- 2 tablespoons mayonnaise
Method
- 1
Divide the ground beef into 8 equal portions (about 3 ounces each) and loosely shape into balls; do not pack tightly.
- 2
In a 9-inch skillet over medium heat, melt the butter with 1/2 tablespoon vegetable oil. Add the sliced onion and bell pepper, and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes.
- 3
Transfer the peppers and onions to a plate and cover to keep warm. Wipe out the skillet.
- 4
Heat the remaining 1/2 tablespoon vegetable oil in the skillet over high heat until shimmering.
- 5
Place two beef balls in the skillet, leaving space between them, and immediately smash each flat with a sturdy spatula to about 1/4-inch thickness. Season with a pinch of the salt and pepper.
- 6
Sear undisturbed until a deep brown crust forms on the bottom and the edges look crispy and lacy, about 2 minutes.
- 7
Flip each patty, immediately top with a slice of provolone, and cook until the cheese melts and the second side is browned, about 1 minute.
- 8
Transfer the cheesy patties to a plate and repeat the smashing, seasoning, and searing process with the remaining beef portions and cheese.
- 9
Spread mayonnaise on the toasted hoagie rolls. Stack two cheese-topped patties on each roll and top with the warm peppers and onions.
- 10
Serve the sandwiches immediately while the cheese is melted and the patties are hot.