Philly Cheese Steak Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 1/2 lbs ground chuck
1/2 lbs ground round
1 1/2 tsp salt
1/2 tsp course ground black pepper
1 tbs butter
2 large onions, thinly sliced
2 large green bell peppers, julienned
1/2 lbs button mushrooms, sliced
4 tbs butter
1 tsp salt
1/2 tsp course ground black pepper
2 tbs canola oil
6 1/8″ sliced sharp provolone cheese
6 sourdough rolls



In large mixing bowl combine ground chuck, ground round, 1 1/2 tsp salt, and 1/2 tsp pepper. Cover with plastic wrap and chill for 1 hour. With 1 tbs butter, grease silpat and non-stick rolling pin. Roll ground beef out on greased silpat into a rectangular shape approximately 12X6″ about 3/4″ thickness. Cover with plastic wrap and chill again for 1 hour. Preheat grill to medium high heat. Slice onions, julienne green peppers and slice mushrooms. Heat 4 tbs butter in nonstick skillet on the grill. Once butter is melted add onions. Cook for 4 minutes. Add green peppers. Cook for 4 minutes. Add mushrooms. Cook for 4 minutes more. Remove from heat. Toss in 1 tsp salt and 1/2 tsp pepper. Set aside until vegetables reach room temperature. Remove ground beef from refrigerator. Place the 6″ side of the ground beef east to west on a flat surface with the 12″ side north, south. Stir vegetables so that the butter and seasoning evenly coats. Reserve 1/2 cup of vegetables for finishing. Spread the remaining vegetable mixture evenly over the ground beef. With help from silpat and spatula roll firmly south to north into jellyroll shape. Using a carving knife, cut roll into 6 1″ patties. Gently pat patties to ensure even thickness. Oil grill with canola oil. Place patties on grill directly over medium high heat. Cook for 4 minutes. Lower to medium heat, flip and cook for 3 1/2 minutes. Place 1 slice provolone cheese on each burger. Close cover on grill, cook 1 1/2 minutes more. Set burgers aside, tent with aluminum foil. Slice sourdough rolls. Return reserved vegetables to skillet. Place on grill to reheat. Place rolls cut side down on grill to toast until golden brown. Remove rolls and vegetables from grill. To assemble burgers, place toasted bun bottom on plate. Place one patty with cheese on bun bottom. Top with 1 tbls reheated vegetables then bun top and serve. Makes 6 burgers.