Tuesday, 17 July 2018

Philly Cheesesteak Burgers

I've never really been the biggest fan of cheesesteak sandwiches (please don't stone me in the street next time you see me!).

Truthfully, I don't think I've ever had a proper one.  The meat is always tough and stringy.  The sauce is just weird.

So when these Philly Cheesesteak burgers popped up in my "Ideas Box", I hesitated.

But with the knowledge that my basic burger recipe is amazing - I just had to worry about the toppings.

So I scoured the internet for ideas.

The first was to cook down peppers and onions until they were fork-tender.  (Check)

Next was to find a perfect provolone sauce - since that's typically the sauce that goes on Philly Cheesesteaks.  I toyed with the idea of a Philly cream cheese based sauce, but felt like Bobby Flay's Philly Cheesesteak Sauce would be the right choice.

OH.  MY.   GOD.  

Hang on for food porn.  (I can almost guarantee that you will be weeping with food porn joy by the end of this)


I'm sorry I didn't take "how to" pictures when creating this most glorious cheese sauce.  But it's really very easy.  Just like if you were making a cheese sauce for a mac and cheese.

Then assemble.  Start with a little cheese sauce.

Top with peppers and onions.

Then slather more of that glorious cheese sauce on top.

And eat.

Fair warning.  You're going to need some seriously strong paper towels on hand to wipe your hands and mouth.  This burger is messy and decadent and worth every calorie!

The only thing I might do differently next time is cut those peppers thinner and in half.

Now, I'm not sure how close this is to a really amazing Philly Cheesesteak sandwich, but if they taste like this burger or better - then I'll be a total convert.

Oh.  Fries are also elevated to globally epic proportions when smothered in this cheese sauce.  Just a friendly PSA from me to you.

Let's just have a gander at that glorious cheese sauce again.

*sigh*  This actually takes my breath away.


Philly Cheesesteak Burgers
1 Tablespoon flour
1 Tablespoon butter
2 cups whole milk
1 cup grated provolone cheese
1/4 cup grated Parmigiano Reggiano
1 teaspoon salt
1/4 teaspoon black pepper
Green, red, yellow peppers - cooked until tender
Onions - cooked until tender
  1. In a medium saucepan over medium heat, melt the butter.
  2. Add the flour and whisk to combine.  Cook for 1 minute.
  3. Gradually whisk in the milk in 1/4 cup batches, whisking until the mixture is thickened.
  4. Remove from the heat and stir in the cheese one handful at a time, stirring until the cheese is melted.
  5. Stir in the salt and pepper.
  6. Serve immediately.

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