An over-the-moon, Oklahoma-style, double cheeseburger with peppers, mushrooms and onions smashed into the patties, a pile of thinly sliced roast beef, topped with lots of gooey-gooey mozzarella and provolone cheese, and a creamy secret sauce to dress the bun that’s DIP-worthy! Who can resist?
You can’t get a burger like THIS anywhere in town! I made this amazing monster for my hubby, and he about freaked out! He’s a philly cheeseteak-anything lover, and this masterpiece was right up his alley!
I opted for a single, and STILL only managed to inhale half of it! But it was sure worth it! It’s easy to make, uses minimal ingredients, and I’ve even included not one, but two sauces for you to choose from to dress the bun with for even more flavor!
So, enough drooling, let’s make this!
First, whip up either sauce and get that chilling. (I forgot to get a shot of them, sorry about that!) But they’re SUPER simple and just use items you probably already have right on hand.
Then thinly slice your onions and peppers. I bought pre-sliced mushrooms, and they were the perfect thickness.
This is the amount that I used, more or less, for my hubby’s burger. You can add less if you want, but too much and you’ll have a lot of trouble flipping the burger patties.
You’re also going to need some shredded or sliced cheese. Some philly cheesesteak lovers swear by good old fashioned Cheez Whiz, which you can certainly warm and ladle over the top when your burger is done.
But we also prefer the other popular cheesesteak cheese option, mozzarella and provolone! I always use this brand when I need it to melt properly and have great flavor! It never lets me down! But you can use whatever you like best.
If you’ve never heard of Oklahoma Onion Burgers, (<– check mine out!), they’re a very popular burger that have been around since the early 1900’s that you simply make by smashing onions into the patty while it’s on the grill! These patties were VERY thin, paper thin, really, and the onions made up about 50% of the patty to help stretch the burger when times were tough.
But I made these a little bit beefier! I also did them in reverse. I flattened the patties to give them a headstart for ease, topped them with the veggies, then cooked them meat side down first, creating a smashburger. Best of BOTH worlds!
I fried these on my cast iron griddle meat side down to get a good smash, and create that crispy outer crust and edge that makes smashburgers, well, a smashburger!
You need a thin, sharp, metal spatula to scrape underneath the burger in order for these to turn out right, so do keep that in mind.
You want to get all of that “skin” that will be on the bottom of the burger!
Flipping these isn’t the easiest, but it really doesn’t matter if stuff goes flying out. Just lift the burger a little and tuck it all right back under there.
Then give it a LIGHT press to secure everything, and let it cook again.
While it’s finishing cooking on the other side, top your burger patties with piles of very thinly sliced deli roast beef…
…and a nice big ole handful of cheese!
Then squirt or pour just a little bit of water onto the griddle next to each burger to create some steam, and quickly cover them with a dome lid (or several) to melt the cheese and warm the roast beef.
I forgot to get a picture of that step, but here’s an older photo for you to see what I mean. These dome lids really come in handy. So, if you don’t have one, you might want to consider picking up a few!
And just look at all that wonderful cheeeeeeese!!!
Don’t you just want to grab a little pinch and pull off a nice, loooong, stringy-stretchy bite?!
Or just stick your whole face in that? Ha!
I know. It’s IRRESISTIBLE. But before we get to take a bite, make sure you spread the top with a nice amount of sauce, too!!
Then place on the top bun, give it a little smashdown….
…and find the perfect angle to get right in there!!
THIS. Looks like the perfect spot!!
A juicy, tender, crispy-edged burger, loaded to the gills with goodies!!!
Needless to even mention, you’re going to LOVE these Oklahoma-Style Double Philly Cheesesteak Smashburgers as much as we did!
So, if the weather isn’t cooperating, or you don’t have a grill, you can still enjoy a fantastic burger that’s delicious all year round! Make some this weekend! Hope you all enjoy!
- 1 small green bell pepper, deseeded and julienned
- 1 cup sliced mushrooms, or as desired
- 1 medium onion, halved and thinly sliced
- 1 lb. hamburger seasoned with salt and pepper to taste
- very thin slices deli roast beef, 1 - 3 slices per burger depending on size
- 3 handfuls shredded mozzarella and provolone blend cheese
- 3 Tbl. Minerva Dairy Amish Butter
- 3 buns
Kelly's Secret Steakhouse Cheese Spread:
- 4 oz. cream cheese, softened
- 1 tsp. Better Than Bouillon Beef Base dissolved in 1 Tbl. boiling water
- 1 tsp. mayo
- 1/2 tsp. A1 Steak Sauce
- 1/2 tsp. extra hot horseradish
Or Optional Steakhouse-Style Secret Sauce:
- 1/4 cup mayo
- 3 Tbl. A1 Steak Sauce
- 1 tsp. extra-hot prepared jarred horseradish
To Make Cheese Spread: In small to medium bowl, warm water and bouillon in microwave just until hot. Stir until bouillon is completely dissolved. Add rest of ingredients, and stir and whisk until very creamy. Cover until needed. Chill if not using until later.
To Make Optional Secret Sauce: Add all ingredients into a small bowl and whisk to completely mix. Store the same way.
To Make Burgers: Divide hamburger into thirds and make 3 thin patties. Top with veggies, pressing into the meat, and season with salt and pepper.
Heat griddle over medium heat and place patties meat side down. Press tops well to smash burger, especially edges, and smash the veggies into the meat better. Fry burgers until meat is nicely browned on the bottom. Turn, use two spatulas if needed, scraping underneath WELL to get the "skin" of the meat from the grill.
Top with thinly sliced roast beef and shredded cheese. Add a little water next to each burger and cover with dome lids to melt cheese and cook the veggies.
If room on the griddle, or in separate pan or under the broiler, spread insides of buns with butter and toast buttered sides.
When burgers are done, remove from the griddle getting the goodies underneath, and place onto bun bottoms. Spread top buns with cheese sauce or optional mayo sauce, place on tops and dig in! Enjoy!