I like to make up different and (hopefully) interesting burgers, and this one is a riff on a Philly Cheesesteak sandwich. It turned out quite tasty, so let me know what you think if you try it!
1 lb. ground sirloin
1 tbs grill seasoning
1 tbs Worcestershire sauce
1 tsp hot sauce (I like TX Pete)
1 green bell pepper, thinly sliced
1 large onion, thinly sliced
A few white button mushrooms, chopped
Kosher salt and fresh cracked black pepper
2 cups Provolone cheese, grated
2 cloves garlic, minced
4 Hoagie rolls
5 tbs butter, divided
3 tbs flour
1 1/2 cups of milk or half-n-half
Place the beef in a large mixing bowl. Add in the grill seasoning, and two different sauces, along with a pinch of salt and pepper. Mix well with your hands and form into 8 small slider patties. Set aside.
In a large skillet, preheat over medium-high heat, add some oil, and sauté the pepper and onion slices until tender and cooked through. Season to taste with salt and pepper.
In a medium-sized pot, heat 2 tbs butter over medium to medium-high heat. When melted, add the mushrooms and garlic. Sauté until softened. Add the remaining butter and flour and stir for about one minute, to cook out the flour taste. Add the milk and whisk out the lumps. Keep whisking until thickened. Don’t let it boil too much, just keep it at a simmer. Melt in the cheese at this point. Season to taste with salt and lots of black pepper. Remove to low heat and set aside.
Preheat your grill to medium-high heat. Oil the grate and grill the sliders for about 3 minutes per side, or more if you desire more doneness. Toast the hoagie rolls, if desired.
To assemble the burger, you have 2 options. One is to smear both sides of the roll with cheese sauce, then top with 2 sliders and some peppers and onions. This is Matt’s way. My way is to put 2 sliders on the roll, then top with peppers and onions, then top the whole thing with cheese sauce. Enjoy!