Philly Cheesesteak Burger With Peppers and Provolone

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Quick Ingredients

Burgers: 1 1/2 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 4 slices provolone cheese
Peppers and onions: 1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Seasoning finish: 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika
To assemble: 4 brioche burger buns, 2 tablespoons mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon softened butter for buns

Do This

1. Slice the onion and bell peppers into thin strips.
2. Cook peppers and onions in olive oil and butter over medium heat for 10 to 12 minutes, then season with Worcestershire, garlic powder, onion powder, and smoked paprika.
3. Mix ground beef gently with salt, pepper, Worcestershire sauce, garlic powder, and onion powder; form 4 patties.
4. Toast buttered buns cut-side down for 1 to 2 minutes.
5. Cook patties in a hot skillet or on a grill at medium-high heat for 3 to 4 minutes per side, to 160 degrees F.
6. Top each patty with provolone and cover for 30 to 60 seconds to melt.
7. Spread buns with mustard-mayo, then stack burgers with melted provolone and the warm peppers and onions.

Why You’ll Love This Recipe

Two classics in one: It has the juicy bite of a burger with the savory peppers, onions, provolone, and steakhouse seasoning flavors of a Philly cheesesteak.
Weeknight-friendly: Everything cooks in about 25 minutes, especially if you slice the vegetables ahead.
Big flavor, simple ingredients: Worcestershire sauce, garlic powder, onion powder, and smoked paprika give the burgers that craveable shaved-steak-style flavor.
Easy to customize: Keep it classic with provolone, make it spicy with hot cherry peppers, or add mushrooms for a steakhouse twist.

Grocery List

Produce: 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, optional fresh parsley for garnish
Meat: 1 1/2 pounds 80/20 ground beef
Dairy: 4 slices provolone cheese, unsalted butter
Bakery: 4 brioche burger buns
Pantry: Olive oil, mayonnaise, yellow mustard, Worcestershire sauce, kosher salt, black pepper, garlic powder, onion powder, smoked paprika

Full Ingredients

For the Juicy Beef Patties

1 1/2 pounds 80/20 ground beef, cold
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon neutral oil, such as canola or avocado oil, if cooking in a skillet
4 slices provolone cheese

For the Sautéed Peppers and Onions

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large yellow onion, thinly sliced
1 large green bell pepper, seeded and thinly sliced
1 large red bell pepper, seeded and thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika

For the Shaved Steak-Style Burger Sauce

2 tablespoons mayonnaise
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon black pepper

For Assembly

4 brioche burger buns, split
1 tablespoon unsalted butter, softened, for toasting buns
Optional: 1 tablespoon finely chopped parsley, for garnish
Optional: 1/4 cup sliced pickled hot cherry peppers, for serving

Philly Cheesesteak Burger With Peppers and Provolone – Closeup

Step-by-Step Instructions

Step 1: Slice the vegetables and make the sauce

Thinly slice the onion, green bell pepper, and red bell pepper into strips about 1/4 inch thick. Set them near the stove so they are ready to cook. In a small bowl, stir together the mayonnaise, yellow mustard, 1 teaspoon Worcestershire sauce, 1/8 teaspoon garlic powder, and 1/8 teaspoon black pepper. Cover and refrigerate the sauce until you are ready to assemble the burgers.

Step 2: Sauté the peppers and onions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced onion, green bell pepper, and red bell pepper. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are soft, lightly browned at the edges, and sweet-smelling.

Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon smoked paprika. Cook for 1 more minute, stirring well so the seasoning coats the peppers and onions. Reduce the heat to low to keep warm, or transfer the mixture to a bowl and tent loosely with foil.

Step 3: Form the burger patties

Place the cold ground beef in a large bowl. Sprinkle evenly with 1 teaspoon kosher salt, 1 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Using clean hands or a fork, gently mix just until the seasonings are distributed. Do not overwork the meat, or the burgers can become dense.

Divide the beef into 4 equal portions, about 6 ounces each. Shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly without puffing up too much.

Step 4: Toast the buns

Spread the cut sides of the brioche buns with 1 tablespoon softened butter total. Heat a large skillet, griddle, or grill pan over medium heat. Place the buns cut-side down and toast for 1 to 2 minutes, until golden and lightly crisp. Transfer to a plate. Toasting the buns gives the burger structure and helps prevent the sauce and juices from soaking in too quickly.

Step 5: Cook the burger patties

For a skillet method, wipe out the skillet if needed, then heat it over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering. Add the patties and cook for 3 to 4 minutes on the first side without pressing down. Flip and cook for another 3 to 4 minutes, or until the center reaches 160 degrees F on an instant-read thermometer.

For a grill method, preheat the grill to medium-high heat, about 400 degrees F. Oil the grates well. Grill the patties for 3 to 4 minutes per side, or until they reach 160 degrees F in the center.

Step 6: Melt the provolone

During the final 30 to 60 seconds of cooking, place 1 slice of provolone cheese on each burger patty. Cover the skillet with a lid, or close the grill, until the cheese is melted and drapes over the edges. If the peppers and onions have cooled, return them to the pan for 1 to 2 minutes to warm through.

Step 7: Build the Philly cheesesteak burgers

Spread the shaved steak-style burger sauce on the cut sides of each toasted bun. Place a provolone-topped patty on each bottom bun. Pile a generous scoop of warm sautéed peppers and onions over the cheese. Add optional parsley or pickled hot cherry peppers if you like a little brightness and heat. Cap with the top buns and serve immediately while the cheese is melty and the burgers are juicy.

Pro Tips

Use 80/20 beef for the best texture: The fat keeps the patties juicy and gives the burger that classic diner-style richness.
Do not press the patties while cooking: Pressing squeezes out flavorful juices and can make the burgers dry.
Slice the vegetables thinly: Thin strips cook quickly and mimic the soft, tender texture of classic cheesesteak onions and peppers.
Melt the cheese with a lid: A covered skillet traps steam, helping provolone melt smoothly without overcooking the beef.
Rest briefly, but not too long: Let the cooked patties sit for 2 minutes before assembling if needed, but build the burgers while everything is still hot.

Variations

Mushroom Philly Cheesesteak Burger: Add 8 ounces thinly sliced cremini mushrooms to the skillet with the peppers and onions. Cook until browned and tender.
Spicy Philly Burger: Add 1/4 teaspoon crushed red pepper flakes to the vegetables and top each burger with sliced pickled hot cherry peppers.
Cheese Sauce Version: Replace the provolone slices with 1/2 cup warm white American cheese sauce or mild provolone cheese sauce for a messier, extra-creamy cheesesteak-style burger.

Storage & Make-Ahead

Store cooked burger patties and sautéed peppers and onions in separate airtight containers in the refrigerator for up to 3 days. Reheat patties in a covered skillet over medium-low heat with 1 tablespoon water for 3 to 5 minutes, or until warmed through. Reheat the peppers and onions in a skillet over medium heat for 3 to 4 minutes. For best texture, toast the buns and assemble the burgers right before serving. You can slice the peppers and onions up to 2 days ahead and refrigerate them in an airtight container. The sauce can be made up to 4 days ahead.

Nutrition (per serving)