Philly Cheeseburger Recipe

Form and season

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a loose patty about 3–4 inches wide and roughly 1/2 inch thick. Do not overwork the meat. Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or rub 1 teaspoon vegetable oil on the cooking surface before heating.

Cook

Heat a large cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Place patties on the hot surface, leaving space between them. Cook undisturbed for 2–3 minutes until a brown crust forms on the bottom. Flip once and cook 1.5–2 minutes for medium-rare to medium. If you prefer well-done, cook an additional 1–2 minutes. During the last minute of cooking, brush each patty with 1/4 teaspoon Worcestershire sauce (divide the 1 tablespoon across patties) and place one slice of provolone on two patties and a slice of provolone plus American cheese on the other two if using. Reduce heat to low, cover the skillet with a lid or a large bowl to help cheese melt for about 30–60 seconds, until cheese is fully melted.

Slice vegetables

While the patties heat, peel and thinly slice the yellow onion into half-moon strips. If using bell pepper, core and thinly slice into strips about 1/4-inch thick.

Caramelize/saute

In a separate skillet over medium heat, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil. Add the sliced onions and bell pepper. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring frequently, for 8–12 minutes until the onions are soft and golden-brown and the peppers are tender and slightly caramelized. If onions stick or dry out, add a splash (1–2 teaspoons) of water to deglaze.

Toast buns

Split the hoagie rolls or buns and lightly butter the cut sides if desired (use a little of the melted butter from the skillet or additional butter). Place them cut-side down on the hot griddle or skillet for 30–45 seconds until lightly toasted and golden. Remove and keep warm.

Sauce and build

Mix mayonnaise and yellow mustard together and spread about 1/2 tablespoon of the mixture on each bottom bun. Place a cheese-topped patty on each bun bottom. Spoon a generous portion (about 2–3 tablespoons) of the sautéed onions and peppers over each patty. Add pickles or hot sauce if using. Top with bun lids and serve immediately.

Serve the Philly Cheeseburgers hot with fries or chips. Leftover patties can be refrigerated for up to 3 days. For a more authentic Philly flavor, use thinly sliced rib-eye instead of ground beef and assemble using the same cheese and onions method.