Philly Cheesesteak Onion Burger

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

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

Quick Ingredients

4 Amoroso-style sandwich rolls or soft burger buns, split
1 1/4 pounds 80/20 ground chuck, divided into 4 patties
6 ounces shaved ribeye or shaved steak
2 medium yellow onions, thinly sliced
1 large green bell pepper, thinly sliced
2 cloves garlic, minced
8 slices provolone cheese, about 6 ounces total
2 tablespoons neutral oil, divided
2 tablespoons unsalted butter, divided
1 tablespoon Worcestershire sauce, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Do This

1. Slice the onions and pepper; mince the garlic; split the rolls.
2. Sauté onions and pepper in 1 tablespoon oil and 1 tablespoon butter for 12 to 14 minutes, then add garlic and 1 teaspoon Worcestershire sauce.
3. Sear the shaved beef for 2 to 3 minutes with 1/4 teaspoon salt and 1/4 teaspoon pepper, then combine it with the onion-pepper mixture.
4. Shape 1 1/4 pounds ground chuck into four 5-ounce patties; season with salt, pepper, garlic powder, and onion powder.
5. Cook patties in a hot cast-iron skillet over medium-high heat for 3 1/2 to 4 minutes per side.
6. Top each patty with shaved beef, onions, peppers, and 2 slices provolone; cover until cheese melts and patties reach 160°F.
7. Toast buttered rolls at 350°F for 4 to 5 minutes, then assemble and serve hot.

Why You’ll Love This Recipe

It tastes like a cheesesteak met a juicy burger. You get savory shaved beef, sweet sautéed onions, peppers, and a beefy burger patty in every bite.
The provolone melts right into the toppings. Covering the skillet briefly creates that soft, melty cheesesteak-style top layer.
It is built for real home kitchens. A cast-iron skillet or griddle gives you great browning without any special equipment.
The rolls matter in the best way. A soft Amoroso-style roll or squishy burger bun soaks up the juices without fighting the fillings.

Grocery List

Produce: 2 medium yellow onions, 1 large green bell pepper, 2 cloves garlic
Meat: 1 1/4 pounds 80/20 ground chuck, 6 ounces shaved ribeye or shaved steak
Dairy: 8 slices provolone cheese, unsalted butter
Bakery: 4 Amoroso-style sandwich rolls or soft burger buns
Pantry: Neutral oil, Worcestershire sauce, kosher salt, black pepper, garlic powder, onion powder

Full Ingredients

For the Sautéed Onions and Peppers

1 tablespoon neutral oil, such as canola, avocado, or vegetable oil
1 tablespoon unsalted butter
2 medium yellow onions, about 14 ounces total, thinly sliced into half-moons
1 large green bell pepper, seeded and thinly sliced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce

For the Shaved Beef Cheesesteak Topping

6 ounces shaved ribeye, shaved steak, or very thinly sliced beef, roughly chopped if the pieces are long
1 teaspoon neutral oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce

For the Burger Patties

1 1/4 pounds 80/20 ground chuck, cold
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons Worcestershire sauce
2 teaspoons neutral oil, for the skillet

For the Rolls and Cheese

4 Amoroso-style sandwich rolls, steak rolls, or soft burger buns, split but not fully separated if using hoagie-style rolls
1 tablespoon unsalted butter, softened, for the rolls
8 slices provolone cheese, about 6 ounces total

Philly Cheesesteak Onion Burger – Closeup

Step-by-Step Instructions

Step 1: Prep the vegetables, rolls, and beef

Thinly slice the onions into half-moons and slice the green bell pepper into thin strips. Mince the garlic. Split the rolls, keeping them hinged if you are using Amoroso-style sandwich rolls. If the shaved beef comes in long ribbons, roughly chop it into 2- to 3-inch pieces so it is easier to pile onto the burgers.

Keep the ground chuck cold while you prep. Cold beef is easier to shape and holds onto its fat better, which helps the patties stay juicy.

Step 2: Sauté the onions and peppers

Heat a large cast-iron skillet or heavy stainless-steel skillet over medium heat for 2 minutes. Add 1 tablespoon neutral oil and 1 tablespoon butter. When the butter has melted, add the sliced onions, sliced green pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Cook for 12 to 14 minutes, stirring every 1 to 2 minutes, until the onions are soft and lightly golden around the edges and the peppers are tender. If the pan gets too dark, lower the heat slightly and add 1 tablespoon water to loosen the browned bits. Stir in the minced garlic and cook for 30 seconds. Add 1 teaspoon Worcestershire sauce, stir well, then transfer the mixture to a bowl.

Step 3: Sear the shaved beef

Return the skillet to medium-high heat. Add 1 teaspoon neutral oil. When the oil shimmers, scatter the shaved beef in an even layer. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Cook for 2 to 3 minutes total, tossing and chopping lightly with a spatula, until the beef is browned in spots and no longer pink. Stir in 1 teaspoon Worcestershire sauce. Add the cooked onions and peppers back to the skillet, toss everything together for 30 seconds, then transfer the cheesesteak topping to a bowl. Cover loosely with foil to keep warm.

Step 4: Shape and season the burger patties

Divide the cold ground chuck into 4 equal portions, about 5 ounces each. Gently shape each portion into a patty about 3/4 inch thick. If using long sandwich rolls, shape the patties slightly oval so they fit the bread. If using round buns, shape them round and about 1/2 inch wider than the bun because they will shrink as they cook.

Press a shallow dimple into the center of each patty with your thumb. Sprinkle both sides of the patties with 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Drizzle the patties with 2 teaspoons Worcestershire sauce total, using about 1/2 teaspoon per patty.

Step 5: Cook the burger patties

Wipe out the skillet if needed, leaving behind a thin layer of flavorful browned bits. Heat the skillet over medium-high heat until very hot, about 2 minutes. If using a griddle with a temperature setting, heat it to 375°F. Add 2 teaspoons neutral oil and swirl to coat.

Place the patties in the skillet with space between them. Cook without pressing for 3 1/2 to 4 minutes, until deeply browned on the first side. Flip and cook for another 3 minutes. The patties should be close to 150°F in the center before you add the topping and cheese.

Step 6: Add the cheesesteak topping and melt the provolone

Divide the warm shaved beef, onions, and peppers evenly over the 4 patties. Place 2 slices of provolone over each topped patty. Cover the skillet with a lid or a large sheet pan and cook for 1 to 2 minutes, until the provolone softens and melts over the beef and vegetables.

Check the center of the patties with an instant-read thermometer. For food safety, the ground beef should reach 160°F. If the cheese melts before the patties are done, keep the skillet covered over medium heat for another 30 to 60 seconds.

Step 7: Toast the rolls

While the cheese melts, heat the oven to 350°F. Spread the split sides of the rolls with 1 tablespoon softened butter total. Place the rolls cut-side up on a baking sheet and toast for 4 to 5 minutes, just until the edges are lightly crisp but the bread is still soft in the middle.

If you prefer, toast the rolls directly in a skillet over medium heat for 1 to 2 minutes, cut-side down. The goal is a little structure, not a crunchy roll.

Step 8: Assemble the Cheesesteak Onion Burgers

Place one cheesy topped patty onto each warm roll or bun. Spoon any extra onions, peppers, shaved beef, and pan juices over the top. Close the rolls gently and let the burgers rest for 2 minutes before serving so the juices settle into the bread without making it fall apart immediately.

Serve hot, ideally right away, while the provolone is soft and the onion-pepper topping is still warm.

Pro Tips

Use 80/20 ground chuck. Leaner beef can work, but 80/20 gives the burger the juicy, diner-style texture that fits this sandwich.
Do not press the patties while they cook. Pressing squeezes out the juices and can make the burger dry.
Cook the vegetables until soft, not just warmed. Cheesesteak-style onions should be sweet, tender, and lightly browned around the edges.
Keep the shaved beef quick. Thin beef cooks fast; 2 to 3 minutes is usually enough. Overcooking can make it chewy.
Melt the cheese with a lid. Trapping steam helps the provolone relax into the shaved beef and vegetables instead of sitting stiffly on top.

Variations

Mushroom Cheesesteak Burger: Add 8 ounces sliced cremini mushrooms to the skillet with the onions and peppers. Cook until their moisture evaporates and they brown lightly.
Spicy Philly-Style Burger: Add 1 sliced jalapeño with the bell pepper and finish each burger with 1 tablespoon chopped pickled cherry peppers.
White American Melt: Swap the provolone for 8 slices white American cheese for an extra-creamy, deli-style melt.

Storage & Make-Ahead

These burgers are best assembled right before serving, but you can prep several parts ahead. Slice the onions and peppers up to 2 days in advance and refrigerate them in an airtight container. The sautéed onion-pepper-shaved beef topping can be cooked up to 2 days ahead; reheat it in a skillet over medium heat for 4 to 5 minutes before topping the patties. Raw patties can be shaped up to 24 hours ahead and refrigerated, covered, with parchment between them. Store leftover cooked patties and topping separately from the rolls in airtight containers for up to 3 days. Reheat patties in a covered skillet over medium-low heat until they reach 165°F. Toast fresh rolls for the best texture.

Nutrition (per serving)