This Philly Cheesesteak Burger is a hot, cheesy sandwich loaded with thinly sliced steak, sautéed peppers and onions — a hearty family favorite that’s easy to prepare.
An Easy, Cheesy Steak Sandwich Dinner
If you’re looking to switch things up from burgers and hot dogs, a Philly cheesesteak is an indulgent American classic that hits the spot. Traditionally served on a hoagie roll, this version is adapted for buns to make it more family- and kid-friendly. Tender, thinly sliced steak combined with sautéed onions and green peppers, finished with melted Provolone and a touch of Cheez Whiz, creates a rich, satisfying sandwich everyone will enjoy.
This recipe is quick and straightforward. The only optional extra step is briefly freezing the steak to make slicing easier; a sharp knife works fine if you skip that. Once the steak is thinly sliced, the actual cooking takes just minutes in a hot skillet, so dinner comes together fast.
What Is a Philly Cheesesteak Made Of?
This Philly cheesesteak burger includes all the familiar components: tender steak, sautéed onions and green peppers, melted cheese, and toasted buns. Key ingredients at a glance:
- Steak: Use a tender grilling cut like tenderloin, ribeye, sirloin, strip steak, or top sirloin. Avoid tough, slow-cook cuts.
- Onions and Peppers: Thinly sliced yellow onion and green bell pepper.
- Butter and Olive Oil: For sautéing and for toasting the buns.
- Provolone Cheese: Sliced or grated to melt over the filling.
- Sandwich Buns: Soft hamburger buns or similar rolls.
- Cheez Whiz: Optional tradition—warm gently before serving.
- Salt and Pepper: To taste.
- Aioli: Adds richness; substitute mayonnaise mixed with a little garlic powder and lemon if desired.
- Pickles: Optional, for a tangy contrast.
- Fresh Thyme: Optional garnish.
What Kind of Meat Is Used for Philly Cheesesteak?
Choose a steakhouse cut that stays tender with quick cooking. Ribeye, sirloin, tenderloin, strip steak, or a well-marbled top sirloin are all good choices. If using a thicker steak, briefly firming it in the freezer before slicing makes it easier to cut thin strips.
How to Make It
The method is simple: slice, sauté, melt, and assemble.
- Freeze and slice: Optional — place the steak in the freezer for 20–45 minutes to firm up, then slice very thinly across the grain. While the meat chills, toast the buns and spread them with a little butter.
- Sauté vegetables: Heat 1½ tablespoons olive oil in a large nonstick skillet over medium heat. Add sliced onions and bell peppers and cook until softened (about 4 minutes). Remove and keep warm.
- Cook the steak: Increase heat to high and add remaining butter and olive oil. Sear the thin steak slices about 1 minute per side. Return onions and peppers to the skillet, season with salt and pepper, and cook together for 2 more minutes.
- Melt the cheese: Lower heat to medium and lay Provolone slices over the meat and vegetables until melted.
- Assemble: Remove the skillet from heat and divide the cheesy mixture among the toasted buns. Spoon 1–2 tablespoons of warmed Cheez Whiz over each sandwich if using, add pickles if desired, and spread a little aioli on the top bun before closing.
- Serve: Garnish with fresh thyme if you like and enjoy immediately.
Tips for Success
Small details make a big difference:
- Cheez Whiz: Optional — many purists skip it, but it’s a nostalgic addition for some. Omit if you prefer.
- Chicken option: Thinly sliced chicken breast works well as a lighter alternative.
- Add-ins: Mushrooms, leeks, or other sliced vegetables can boost flavor and volume.
What to Serve with a Philly Cheesesteak Burger
These sides complement the rich sandwich:
- Coleslaw: A crisp, creamy slaw brightens the plate.
- Fries: Classic shoestring fries, sweet potato wedges, or air-fryer zucchini fries are all great choices.
- Light salad: A simple green salad or a Caprese-style side adds freshness.
Storing and Reheating the Leftovers
Leftovers store and reheat well when handled properly:
- To store: Remove the filling from the bun and keep it in an airtight container in the refrigerator for up to two days. Store buns separately; discard soggy buns and use fresh ones if needed.
- To reheat: Warm the filling gently in a covered skillet over low heat until heated through and the cheese is melted. Avoid high heat to prevent the steak from becoming tough.
Can I Freeze This?
- Yes. Cool the meat-and-veggie filling, place it in a freezer bag or airtight container, remove as much air as possible, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Philly Cheesesteak Burger — Recipe Summary
Servings: 4 | Prep time: 5 minutes (plus optional chilling) | Cook time: 10 minutes | Total time: ~45 minutes including optional freezing. This recipe yields rich, cheesy sandwiches with about 741 kcal per serving (estimated).
Ingredients
- 1 pound beef tenderloin (or ribeye, sirloin, Porterhouse)
- 4 hamburger buns
- 3 tablespoons unsalted butter, room temperature, divided
- 2½ tablespoons olive oil, divided
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- Salt and freshly ground black pepper, to taste
- 4 ounces Provolone cheese, grated or sliced
- ¼ cup Cheez Whiz, warmed (optional)
- Pickles, optional
- Aioli sauce
Instructions
- Place the tenderloin in the freezer for 20–30 minutes to firm up for easier slicing.
- Melt 2 tablespoons butter in a large nonstick skillet and toast the buns in the butter on all sides. Transfer and keep covered.
- Heat 1½ tablespoons olive oil in the same skillet and cook the sliced onions and bell peppers until softened, about 4 minutes. Remove and keep covered.
- Remove the steak from the freezer and cut into very thin slices.
- Preheat the skillet to high. Add the remaining butter and olive oil and cook steak slices about 1 minute per side.
- Return the peppers and onions to the skillet, season with salt and pepper, and cook 2 more minutes.
- Lower heat to medium and place Provolone over the meat and vegetables to melt.
- Remove from heat and divide the mixture among the toasted buns.
- Spoon 1–2 tablespoons of warmed Cheez Whiz over each sandwich, add pickles if desired, and spread a little aioli on the top bun.
- Serve immediately.
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