RECIPES: Recipe Details

Rate This Burger 
No votes yet

9th Street Philly Cheeseburger

On a summer day in South Philadelphia, throngs of hungry patrons line 9th street in front of Geno’s Steaks and Pat’s King of Steaks to get their fill of their legendary, greasy masterpiece sandwiches. The following is a homage to these culinary landmarks. Who’s better? The debate rages on.

Ingredients 

4 Tbsp Olive Oil 1 Large Spanish Onion - sliced 1 Red Pepper - sliced 1 Green Pepper - sliced 2 Cups of Button Mushrooms – sliced 4 Cloves of Garlic – Crushed ¼ Cup White Wine (preferably Sutter Home Pinot Grigio) 2 Tbsp Fresh Oregano Leaves – Chopped 2 Tbsp Butter 2lb beef sirloin (cut into ½â€Â cubes) Salt Pepper Vegetable oil for grilling 6 Crusty Italian Hoagie Rolls 12 Tbsp Cheese Whiz

Instructions 

Directions: Preheat a charcoal or gas grill to medium-high heat. Pepper & Onions: Heat a large flameproof sauté pan on the grill and add the 2 Tbsp of olive oil. When the oil begins to shimmer, add the sliced onions and sauté until the onions begin to brown (5 minutes). Add the sliced red and green peppers to the onions and sauté an additional 15 minutes until all the vegetables are caramelized. Remove the pan and put the pepper and onion mixture in a bowl and set aside. Sautéed Mushrooms: Put the pan back on the grill and add the remaining 2 Tbsp of olive oil, crushed garlic, and mushrooms and sauté until the mushrooms have given off most of their moisture (7-8 minutes.) Add the wine to and deglaze by scrapping the bottom of the pan with a wooden spoon. Add the oregano and continue cooking until most of the liquid has evaporated (5 minutes). Stir in the butter to the mushroom mixture and cook until the butter has completely melted (3 minutes). Remove the pan and put the sautéed mushrooms in a bowl and set aside. For Burger: Add ½ of the sirloin cubes to a food processor and pulse just until ground (about 8-10 times) and remove ground sirloin from processor and put in a large bowl. Repeat with the remaining sirloin and add to the bowl. Form 12 equal patties and season both sides with salt and pepper. When ready to cook, brush the grill rack with vegetable oil and place the patties on the grill. Cook 5 minutes and flip burgers. Add 1 Tbsp of Cheese Whiz to the top of each burger and cover the grill. Continue to cook for an additional 5 minutes and remove the burgers. To Assemble: Make a lengthwise incision in each hoagie roll about ¾ of the way through, but do not cut all the way through the roll (you want to leave the bread in one piece) and spread the rolls apart. Place two burgers on one side of the roll. Top the burgers with the sautéed mushrooms and the pepper and the onion mixture. Fold the hoagie roll over the ingredients and serve.

Comments 

That's right...Cheez Whiz. Having no particular affinity for processed cheese products or affiliation with the good folks at Kraft, I hesitated adding this to the mix. However, as any cheesesteak aficionado will tell you…it’s not authentic without the whiz.