There are burgers, and then there are burgers that borrow all the best parts of another favorite dish. These Philly Cheesesteak Burgers fall firmly into the second category. I wanted the burger to actually taste like a cheesesteak, not simply a regular cheeseburger with some peppers and onions thrown on top.

Instead of one thick patty, each burger gets two thin smash patties with deeply browned, crispy edges. They’re layered with a creamy provolone and American cheese sauce, then finished with thinly sliced green peppers and onions cooked until tender and caramelized. Everything gets tucked inside a buttery toasted bun for a burger that’s juicy, savory, creamy, and just messy enough to be worth it.

The cheese sauce was especially important here. Rather than using sliced cheese and a cheese sauce, which felt redundant, I turned the provolone into the sauce itself. A little white American cheese helps it melt beautifully without needing flour, giving you a smooth, thick sauce that actually stays on the burger.

Why You’ll Love This Recipe

This is the kind of burger you make when you can’t decide between a cheesesteak and a really good smash burger. You get the deeply browned, crispy edges of thin beef patties with the familiar combination of provolone, peppers, and onions you’d expect from a cheesesteak.

The cheese sauce might be my favorite part. It’s creamy and gooey without being so thin that the entire burger falls apart when you pick it up. Layering a little sauce between each patty also means there’s beef and cheese in every bite instead of one heavy layer sitting on top.

And while this burger is definitely indulgent, it isn’t overloaded with unnecessary toppings. No mushrooms, burger sauce, lettuce, or tomatoes here. Keeping the toppings focused lets the cheesesteak flavors be the star.

Ingredients

For the Smash Patties

You’ll need 80/20 ground beef for these burgers. The higher fat content helps those thin patties stay juicy while developing their crispy, browned edges. The seasoning is intentionally savory and simple: kosher salt, black pepper, garlic powder, and onion powder. A small splash of Worcestershire toward the end of cooking gives the beef a deeper, steak-like savoriness without making it taste like a traditionally seasoned hamburger.

For the Peppers and Onions

A classic combination of green bell pepper and yellow onion gives these burgers their cheesesteak-inspired flavor. Instead of chopping them into chunks, slice the peppers into thin strips and the onions into thin half-moons. Once cooked, they’ll become soft, browned, and almost tangled together, making them much easier to pile onto a burger.

For the Cheese Sauce

The sauce uses provolone and white American cheese. Provolone provides the sharper, recognizable cheesesteak flavor, while American cheese helps everything melt into a silky, cohesive sauce. Whole milk loosens the cheeses just enough to create a sauce without making it runny. Garlic powder, onion powder, and black pepper round out the flavor.

For the Buns

Use a soft brioche or potato bun. I like something soft enough to compress around the fillings but sturdy enough to hold two patties, cheese sauce, peppers, and onions. Buttering and toasting the cut sides adds flavor, texture, and a little protection against all those juicy fillings.

How To Make Philly Cheesesteak Burgers

Prepare the Beef

Start by dividing 1½ pounds of ground beef into eight 3-ounce portions. Loosely form each portion into a ball, being careful not to squeeze or compact the meat. We’re going for thin smash patties rather than dense, perfectly formed burgers.

Mix the salt, black pepper, garlic powder, and onion powder together separately. We’ll season the beef once it hits the griddle rather than mixing the seasoning into the meat.

Make the Provolone-American Cheese Sauce

Warm the whole milk gently in a small saucepan over low heat. You don’t want it to boil.

Add the white American cheese first and stir until completely melted. Once it’s smooth, gradually add the torn provolone slices and continue stirring until the sauce is creamy and glossy. Finish with garlic powder, onion powder, salt, and black pepper.

The finished sauce should be thick enough to slowly drape from a spoon rather than pour like queso. If it’s too thick, add another tablespoon of warm milk. Keep the sauce warm while you finish the burgers.

Cook the Peppers and Onions

Thinly slice the green bell pepper into strips and the onion into half-moons. Heat a little neutral oil on your griddle or in a cast-iron skillet, then add the vegetables with a light seasoning of salt and pepper.

Give them time to cook. We aren’t looking for crisp peppers and barely softened onions. Let everything become very tender and deeply browned, allowing the onions to pick up some caramelized edges. That little bit of sweetness works beautifully against the savory beef and cheese.

Transfer the vegetables to a plate and keep them warm while you make the burgers.

Toast the Buns

Lightly butter the cut sides of your brioche or potato buns and place them cut-side down on the hot griddle until golden and crisp.

This isn’t just about flavor. That toasted surface creates a little barrier between the soft bread and the juicy burger fillings, helping everything hold together.

Smash the Patties

Get your griddle or cast-iron skillet very hot. Place the loosely formed beef balls onto the hot surface and immediately press them into thin patties with a burger press or sturdy spatula.

Season the exposed side with your seasoning mixture and leave the patties alone until the bottoms develop a dark brown crust with crispy, lacy edges, about 1½ to 2 minutes.

Use a metal spatula to firmly scrape underneath each patty so you don’t leave that beautiful crust stuck to the pan. Flip and cook for another 30 to 60 seconds, or until cooked through. Toward the end, add just a small splash of Worcestershire to each patty.

Build the Burgers

Now comes the good part.

Start with your toasted bottom bun, followed by one smash patty and about a tablespoon of cheese sauce. Add the second patty, another tablespoon of cheese sauce, and then a generous pile of peppers and onions.

Finish with the toasted top bun.

Layering them patty → cheese → patty → cheese → peppers and onions distributes that creamy cheese throughout the burger instead of concentrating everything on top.

Ingredient Notes

Ground Beef: I recommend 80/20 beef here. Since we’re smashing the patties thin and cooking them quickly over high heat, that extra fat helps keep the centers juicy while the outside gets beautifully browned.

Provolone: Regular deli-style provolone slices work perfectly. There’s no need to hunt down a block of provolone. Tear the slices into smaller pieces before adding them to the warm milk so they melt more evenly. I prefer regular provolone rather than smoked for this recipe.

White American Cheese: This isn’t here to make the burger taste like an American cheeseburger. A smaller amount of American cheese helps the provolone melt into a smooth, creamy sauce without needing a flour-based roux.

Green Bell Pepper: Green peppers bring that slightly grassy, savory flavor that works so well with beef and onions. Slice them thinly rather than dicing them so they soften and drape over the patties.

Onion: Yellow onions are my choice because they become sweet and deeply savory as they brown.

Worcestershire Sauce: A little goes a long way. We’re using it to deepen the beef flavor rather than saturating the patties.

Buns: Brioche makes the burger a little richer, while a potato bun gives you that soft, squishy burger-shop texture. Either works beautifully.

Tips for The Best Philly Cheesesteak Burgers

Don’t overwork the beef. Loosely portion it into balls and leave it alone. The more you compress the ground beef, the denser your patties become.

Smash once and smash immediately. Put the beef onto a very hot cooking surface and press it thin right away. Don’t repeatedly press the patties while they cook or you’ll push out their juices.

Give the vegetables time to brown. Soft peppers and caramelized onions give this burger much more flavor than vegetables that have simply been warmed through.

Keep the cheese sauce thick. Start with the small amount of milk called for in the recipe. You can always thin the sauce with another tablespoon of warm milk, but fixing an overly thin sauce is harder.

Drain excess moisture from the vegetables. You want the onions and peppers tender and juicy, but you don’t want their cooking liquid going onto the bun.

Toast those buns. With two patties and two layers of cheese sauce, the crisp toasted interior helps keep the burger from becoming soggy.

What To Serve with Philly Cheesesteak Burgers

These burgers are rich and filling, so you don’t need an elaborate side. Crispy French fries or seasoned potato wedges are an obvious choice and perfect for catching any cheese sauce that escapes from the burger.

For something a little lighter, potato chips are perfect with these burgers. Their salty, crispy crunch gives you a nice contrast to the juicy beef, creamy cheese sauce, and tender peppers and onions without adding another heavy side. And if you’re cooking for a crowd, onion rings make this feel like a full-on burger-night meal.

Kitchen Tools

Cast-iron skillet or flat-top griddle
Burger press or sturdy metal spatula
Metal spatula with a thin edge
Small saucepan
Whisk or silicone spatula
Sharp chef’s knife
Cutting board
Kitchen scale for portioning the patties

Frequently Asked Questions

Can I use regular provolone slices for the cheese sauce?

Absolutely. Deli-style provolone slices work very well. Tear them into smaller pieces before melting them into the sauce.

Why are you adding American cheese to the provolone?

American cheese contains emulsifying salts that help create an exceptionally smooth sauce. We’re using enough to improve the texture without overpowering the provolone flavor.

Can I make the cheese sauce without flour?

Yes. This sauce intentionally doesn’t use flour. The American cheese helps the milk and cheeses come together into a creamy, cohesive sauce without making a roux.

Will the cheese sauce make the burgers too messy?

The sauce is deliberately quite thick, and we’re limiting it to approximately 2 tablespoons per burger. Letting it cool slightly before assembling will make it even thicker.

Do Philly cheesesteaks have mushrooms?

Mushrooms are an optional cheesesteak addition, but I leave them off these burgers. With two patties, cheese sauce, peppers, and onions, the burgers already have plenty going on.

Can I make one larger patty instead of two?

Yes. You can make a single 6-ounce patty, but I prefer two 3-ounce smash patties because you get twice the deeply browned surface area and crispy edges.

Can I prepare the peppers and onions ahead of time?

Yes. Cook them ahead, refrigerate them, and reheat them on the griddle before assembling your burgers.

Recipe