This Philly Cheesesteak Burger is a satisfying, cheesy, hot sandwich made with thinly sliced steak, peppers, and onions – yum! The family will rave over this hearty, easy dinner.
An Easy, Cheesy, Steak Sandwich Dinner
If you’re tired of hot dogs and hamburgers, but you still want a crave-worthy, indulgent American classic, you can’t do better than a classic Philly Cheesesteak. Made with thin-sliced, tender steak, and plenty of hearty onions and peppers, this sandwich is usually served on a long hoagie roll. I like to make it a little more kid-friendly by serving it on soft, toasted hamburger buns. The melted Provolone and Cheez Whiz (hey, it’s a tradition!) put this cheesy delight over the top. 🍔
A great thing about this recipe is that it’s very quick and easy to make. The most time-consuming part is totally hands-off (and totally optional, too): freezing the steak. That’s a little trick to make slicing steak easier, but you don’t have to do it if you don’t have time! A good sharp knife will do the job, whether the steak is frozen or not. Once you’ve got your steak sliced, it only takes a few minutes in a hot pan, and dinner is done.
Keyword: easy dinner ideas, family dinner ideas, how to make a philly cheesesteak
Servings: 4 Calories: 741kcal
Ingredients
1 pound beef tenderloin, (you can also use ribeye, sirloin, or Porterhouse)
4 hamburger buns
3 tablespoons unsalted butter, room temperature, divided
2 ½ tablespoons olive oil, divided
1 yellow onion thinly sliced
1 green bell pepper thinly sliced
salt and fresh ground black pepper, to taste
4 ounces Provolone cheese, grated or sliced
¼ cup cheez Whiz warmed
pickles, optional
aioli sauce
Instructions
Place the tenderloin in the freezer for 20 to 30 minutes (to make slicing easier).
Meanwhile, melt 2 tablespoons butter in a large nonstick skillet; add the buns to the melted butter and toast them on all sides.
Transfer buns to a plate and keep covered.
Heat 1-½ tablespoons olive oil in the same skillet; add the sliced onions and bell peppers and cook until softened, about 4 minutes. Stir frequently.
Remove onions and peppers from skillet and transfer to a plate; keep covered.
Take the meat out of the freezer, and cut into very thin slices.
Preheat the same skillet to high heat. Add the remaining butter and olive oil to the skillet. Cook the sliced steak for 1 minute on each side.
Return the cooked peppers and onions to the skillet, season with salt and pepper, and cook for 2 more minutes.
Lower the heat to medium. Place the Provolone cheese on top of the meat and vegetables to melt.
Once the cheese has melted, take the skillet off the heat and evenly divide the cheesesteak mixture among the toasted buns.
Spoon 1 to 2 tablespoons of Cheez Whiz over each cheesesteak sandwich, and add pickles, if desired.
Spread a small amount of aioli on the top bun before placing it on top of the burger.
Serve.
