These Philly cheesesteak burgers are addictive! They’re loaded with griddled onions and peppers and melty cheddar cheese… add this Philly smashed burger recipe to your game day food lineup, family dinner, or griddle BBQ menu to feed a hungry crowd…
Special thanks to Traeger Grills for providing Sip Bite Go with the Flatrock grill for review. All opinions are my own.
New to flat top cooking? Scroll to the bottom of this post for step-by-step printable instructions.
Ingredients
Here’s what you need to make Philly cheesesteak smashed burgers.
For the griddled onions and peppers
- 2 medium red peppers, sliced in strips
- 1 large onion, sliced in strips
- 1 tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
The onions and peppers griddled on the flattop, along with melty cheddar cheese, are the important ingredients that make this not only a smash burger…
But a melt-in-your-mouth Philly cheesesteak smashed burger.
For the smashed burger meat
- 1.5 lbs ground beef, 85/15% or 90/10%
- 1 tbsp avocado oil
- ½ tsp salt
- ½ tsp pepper
To assemble the Philly cheesesteak burgers
- 4 hamburger buns
- 1 tsp avocado oil
- 4 slices cheddar cheese
Also see how to make Philly cheesesteak pizza with white sauce and sauteed onions and peppers…
How to make Philly cheesesteak burgers smashed on the griddle…
Now I’ll walk you through it…
See popular smoked food recipes on Sip Bite Go…
Detailed recipe steps…
- Prep all ingredients before cooking smashed Philly cheesesteak burgers on the griddle. You’ll want them ready to use. I like to use a tray.
- Preheat Traeger Flatrock, Blackstone Grill, or whatever indoor griddle or outdoor flattop you’re using to medium high heat.
- Add cooking oil to coat the griddle and place the peppers and onions onto the griddle..
- Griddle peppers and onions until they are soft and translucent, ~15 minutes. Season with salt and pepper. Turn burner heat down to low once done to keep the peppers and onions warm while you make the smash burgers.
- Griddle smash burgers on the hot side of the griddle by placing the ball of beef down the griddle then using the burger press, smash the beef patty down as thin as possible for an optimal sear. Season with salt and pepper.
- Flip smash burgers after 60 – 90 seconds on the griddle. Top the seared side with cheese and use your steam dome to cover the patty so the cheese melts quickly ~1 – 2 minutes.
- Remove smash burgers from the griddle. Once the cheese has melted, remove the burger patties from the griddle when it reaches at least 135 degrees F as measured with an internal read thermometer for a medium rare finish.
- Finish smash burger by topping the patty with griddled onions and peppers and enjoy.
What’s the smashed burger cooking tool used in the video?
In the video, you’ll see we used tools from the (gifted) Flatrock smash burger kit.
It’s not necessary to make them, but the tools in the kit include a large spatula, grill press to smash the burgers, and steam dome, as seen above.
We use the Traeger Flatrock Steam Dome in the final steps of making smashed burgers, to cover the burgers once the cheese is added.
This helps the cheese melt before it’s time to pile on onions and peppers.
You can also use the dome to cover the burger buns so they steam on the griddle.
Try these easy griddle recipes…
See all griddle recipes…
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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– Jenna
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Philly Cheesesteak Smash Burgers Griddle Recipe
Video
Equipment
Ingredients
For the griddled onions and peppers
- 2 medium red peppers sliced in strips
- 1 large onion sliced in strips
- 1 tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
For the griddled Philly cheesesteak smash burger
- 1.5 lbs ground beef 85/15% or 90/10%
- 1 tbsp avocado oil
- ½ tsp salt
- ½ tsp pepper
To assemble the Philly cheesesteak burgers
- 4 hamburger buns
- 1 tsp avocado oil
- 4 slices cheddar cheese
Instructions
- Prep all ingredients before cooking smashed Philly cheesesteak burgers on the griddle. You’ll want them ready to use. I like to use a tray.
- Preheat Traeger Flatrock, Blackstone Grill, or whatever indoor griddle or outdoor flattop you’re using to medium high heat.
- Add cooking oil to coat the griddle and place the peppers and onions onto the griddle..
- Griddle peppers and onions until they are soft and translucent, ~15 minutes. Season with salt and pepper. Turn burner heat down to low once done to keep the peppers and onions warm while you make the smash burgers.
- Griddle smash burgers on the hot side of the griddle by placing the ball of beef down the griddle then using the burger press, smash the beef patty down as thin as possible for an optimal sear. Season with salt and pepper.
- Flip smash burgers after 60 – 90 seconds on the griddle. Top the seared side with cheese and use your steam dome to cover the patty so the cheese melts quickly ~1 – 2 minutes.
- Remove smash burgers from the griddle. Once the cheese has melted, remove the burger patties from the griddle when it reaches at least 135 degrees F as measured with an internal read thermometer for a medium rare finish.
- Finish smash burger by topping the patty with griddled onions and peppers and enjoy.
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