PHILLY CHEESESTEAK BURGERS

PHILLY CHEESESTEAK BURGERS
When I first saw this recipe I thought it looked heavenly.  It features smoked provolone cheese sauce.  Being a person who enjoys just about every kind of cheese ever made, I found this to be very appealing.  The sauce is creamy and flavorful and just the perfect complement to the burger and vegetables.  You can use whatever type of bun you enjoy most, but the results will be the same--a savory, creamy and delicious sandwich.

I have not made these myself, but I think if I had cheese sauce left over, I might be tempted to use it as dipping sauce or a sauce for grilled or steamed vegetables.  Olivia found this recipe at the Slow Roasted Italian web site and it is definitely one to try and probably make many times over in the future.  We hope you enjoy the burgers!
-Nanette

Cheesy Philly Cheesesteak Burgers
serves 4

Burger
2 pounds ground sirloin or chuck
1 tablespoon Montreal grill seasoning
1 tablespoon A-1 Steak Sauce
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Toppings
1 large yellow onion
2 bell peppers (I used ½ each: red, orange, yellow and green)
2 tablespoons unsalted butter, divided
Kosher salt
Fresh ground black pepper
4 hamburger buns
1 recipe Smoked Provolone Sauce (recipe below)

Combine burger ingredients in a large mixing bowl.  Mix with hands to combine.  Do not over mix.

Form beef into 4 patties, slightly larger than your bun.  Make a slight indentation in the center of the burger to prevent it from doming up in the center. (The indentation will rise as your burger cooks).  Set aside while you prepare the toppings.

Melt 1 tablespoon butter in a large skillet over medium high heat, add onions.  Toss to coat, cover and cook for 20-25 minutes until onions are caramelized, stirring occasionally. Season with salt and pepper, to taste.

Meanwhile in a large skillet over high heat, melt 1 tablespoon butter.  Add sliced peppers, toss to coat.  Cook until peppers are soft.  Season with salt and pepper, to taste. 

Preheat grill to high.

Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Close grill cover.  Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Toast buns on low or indirect heat.

To dress burger:  Place burger on toasted bottom bun, top with ¼ of the sautéed peppers, ¼ of the caramelized onions and a heaping spoon of smoked provolone cheese sauce, top with toasted top bun.  Serve and enjoy!


Smoked Provolone Cheese Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
8 ounces smoked provolone cheese, shredded or torn
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper

In a medium saucepan over medium-low heat, melt butter.  Add flour and whisk; allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste.  Add milk, salt and pepper.  Stir to combine.    Add cheese and stir constantly until you have a smooth mixture.

Reduce heat to low, until ready to serve, stirring occasionally.