Philly Cheese Steak Burgers

Philly Cheese Steak Burgers are the perfect summer burger that will stand out from the crowd. An easy cheese steak topping you can make on the grill or on your stove top.

Philly Cheese Steak Burgers are easy to make and the best of both worlds, sub and burger!Philly Cheese Steak Burgers are one of just a few burgers we make around here. You’d think being in California will all the sunny weather we’d be outside grilling all the time (and we are!) but when it comes to burgers we have just a few favorites.

One of my husband’s favorite things is when we grill up some burgers because he grew up eating meatloaf burgers with cut up vegetables inside them so getting great homemade burgers are still a treat to him.

Philly Cheese Steak Burgers made with thinly sliced ribeye and veggies.

Some tips for making the perfect burger patty:

  • Handle the meat as little as possible
  • Keep the meat as cold as possible, the more the fat stays solid and doesn’t melt in your handling the better for the cooking process (think of this the same way you think of butter in biscuits, you want to keep it as cold as possible to give the butter the little pockets to steam and create a more tender texture.)
  • When you form the patty make a dent in the middle of the patty with your thumb. This prevents your patty from getting a hump in the middle.
  • Don’t move the patty around once you put it on the grill or in your grill pan. Place it, let it cook until the meat releases naturally from the pan then flip. Once it gets a crust on the second side you’re done.
  • Don’t use a cold pan or grill to cook the patties. Make sure you’ve heated them to the right temperature or the meat will stick to the pan/grill.
  • Get creative with your toppings, a normal burger is fine, but a burger with fun toppings will instantly make your get together a hit. We love coming up with fun toppings for party foods.

Philly Cheese Steak Burgers in hand, a perfect party burger!

Looking for more burgers?

Looking for more Cheese Steak recipes? Look no further!

Normally I would say since you are making a Philly Cheese Steak you would want to use Cheez Whiz. I actually did for one of them in testing, but found that since it melts so easily it actually made the burger a bit of a mess. So, for this recipe, we stuck with Provolone cheese.

If you’re grilling outside and still want to use Cheez Whiz I would recommend skipping the mayo and putting the Cheez Whiz directly on the bun halves to try to keep it from getting all over your hands. Either way, still completely delicious!

Tools Used in the making of these Philly Cheese Steak Burgers:
Grill Pan: I love using this grill pan when making just a couple of burgers or grilling inside when the weather isn’t the best. When I need to cook in higher quantities I use a larger grill/griddle pan.
Grill/Griddle Pan: This has a much larger surface area so you can cook up 6 patties at once. You would just lay the pan over two burners at once.
Brioche Buns: I love serving burgers on buttery brioche buns. Mine are locally sourced from Whole Foods but if you wanted to order them to your home I have used this brand previously too. They just add a really delicious and rich flavor to the burgers.
Worcestershire Sauce: I have been using this brand most of my life and when my husband came home with the store brand one day and I figured “eh no biggie” I could immediately taste the difference. Stick with the original.
Cheez Whiz: I know what you are thinking, Cheez Whiz? YES, but I really only use Cheez Whiz when it comes to cheese steaks. Sometimes you have to go with the authentic ingredient and push the thought of “processed cheese product” out of your mind. Alternately feel free to use provolone which is also delicious.


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Philly Cheese Steak Burgers

Philly Cheese Steak Burgers are the perfect summer burger that will stand out from the crowd. An easy cheese steak topping you can make on the grill or on your stove top.
Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Burger, Main
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons canola oil
  • 1 green bell pepper , sliced thinly
  • 1/2 yellow onion , sliced thinly
  • 1 pound ribeye steak , sliced as thinly as possible
  • 1 tablespoon Worcestershire Sauce
  • Kosher salt and fresh cracked black pepper , to taste
  • 1 pound ground beef (I used 85/15, 80/20 works too)
  • 4 brioche hamburger buns
  • 4 slices Provolone Cheese
  • 1/2 cup mayonnaise
  • lettuce , optional
  • tomato slices , optional


  • In a bowl, toss the green bell pepper and onions with the canola oil.
  • In a large cast iron grill or griddle pan cook the vegetables on high heat until they're slightly crispy but also browned.
  • Remove the vegetables and add the thinly sliced ribeye meat, until just seared on both sides.
  • Form the ground beef into four patties, press your thumb into the center of the patty to make an indent (this prevents the patty from becoming misshapen).
  • Season patties with kosher salt and pepper, to taste.
  • On high heat cook the beef patties for 3 minutes on each side.
  • When you flip the burger patty add the Provolone Cheese on top of the patties and cook for the remaining 3 minutes.
  • Remove the patties and turn the heat to low.
  • Press the buns into the pan lightly and let brown and toast for a few minutes.
  • To assemble add mayonnaise to the bun halves, lettuce, the beef patty (cheese side up), some of the ribeye and the vegetables.


Calories: 920kcal | Carbohydrates: 26g | Protein: 58g | Fat: 64g | Saturated Fat: 21g | Cholesterol: 174mg | Sodium: 815mg | Potassium: 867mg | Fiber: 2g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 26.1mg | Calcium: 318mg | Iron: 6.5mg
Keyword: Philly Cheese Steak Burgers
Philly Cheese Steak Burgers are the perfect cookout burger that friends and family will love!
Philly Cheese Steak Burgers made with thinly sliced ribeye, provolone, bell peppers and onions.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Cheese Wiz or no Cheese Wiz, these burgers look fabulous! I love how creative these are! Yum!

  2. You can’t beat a great burger and this one looks like a real winner! Fantastic recipe!