Philly Cheesesteak Burger

I love a burger that has ingredients mixed in with the beef. A secret cheese explosion is always fun, but here I added in scallions and roasted red peppers, topped the burgers with fontina cheese and called it my take on a Philly Cheesesteak burger. I have been known to top this with sautéed mushrooms and peppers, but serving as is alongside homemade fries is perfect for a weeknight meal. Enjoy!

Ingredients:

2 russet potatoes

1 bunch scallions

2 ounces of roasted red peppers

2 potato buns

10 ounces ground beef

2 ounces shredded fontina

Olive oil

Salt and pepper

Method:

Preheat oven to 450 degrees F with a rack in the lower third. Scrub potatoes, then cut lengthwise into matchstick fries.

On a rimmed baking sheet, toss fries with 1 tablespoon oil; season with salt and pepper. Bake on lower oven rack until crisp and golden brown, flipping halfway through cooking time. It will take about 20 minutes.

Meanwhile, trim scallions and thinly slice. Heat 2 teaspoons oil in a medium skillet over medium-high. Add scallions and cook, stirring, until browned and crisp-tender. Remove to a bowl and set aside.

Finely chop roasted red peppers. Split and toast buns directly below a broiler. Watch carefully or they may burn!

Add chopped roasted red peppers and ground beef to bowl with cooled scallions; season with salt and pepper. Gently knead mixture and form into two patties.

Heat 2 teaspoons oil in a skillet over medium-high. Add burgers and cook until browned on the bottom, about 4 minutes. Flip and top with cheese. Cover skillet and cook until cheese is melted and burgers are cooked through, about 2 minutes.

Transfer Philly cheesesteak burgers to toasted buns and serve oven fries alongside. Enjoy!

Comments

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog