Dumas Cheese Steak Burger with Cheddar Sauce and Provolone
This cheese steak burger combines thinly sliced ribeye, golden onions, warm cheddar sauce and melted provolone in a butter-toasted brioche bun. The filling is cooked in a skillet, then divided between three buns. Prepare everything before heating the pan so the steak stays tender and the cheese sauce reaches the table warm.
Ingrédients
- 1 pound boneless ribeye steak thinly sliced
- 2 medium yellow onions diced, about 2 cups
- 3 large brioche burger buns
- 4 ounces sharp cheddar freshly grated, about 1 cup
- 1/2 cup heavy cream 35% to 36% milk fat, plus a little extra if needed
- 3 slices provolone about 2 1/2 ounces total
- 2 tablespoons unsalted butter softened
- 1 tablespoon neutral oil divided
- 1 teaspoon Montreal steak seasoning plus more to taste
Instructions
- Dice the onions and finely grate the cheddar. Keep the provolone separate.
- Trim and thinly slice the cold ribeye across the grain. Pat dry and keep refrigerated. Clean the knife and board.
- Split the buns and spread the softened butter thinly over all cut faces.
- Heat 1 teaspoon oil over medium heat and cook the onions 12 to 18 minutes until soft and golden. Reserve.
- Warm the cream over low heat until steaming, remove from heat and stir in the cheddar in several additions. Do not boil. Loosen with warm cream if needed.
- Heat the remaining 2 teaspoons oil over medium-high heat. Season and sear the steak in two batches. Return the beef and onions briefly to the pan. Cook beef to at least 145°F and allow a 3-minute rest before eating.
- Divide the filling into three mounds, cover each with provolone and cover over low heat 30 to 60 seconds. Turn off the heat and finish the resting time.
- Toast the buttered bun faces over medium heat 1 to 2 minutes until golden.
- Spread warm cheddar sauce on the toasted bread, add the steak filling and close the buns. Serve immediately, with extra sauce separately.
Vidéo
Notes
Makes 3 generous burgers. Cooking time includes the onions and batch searing; some tasks overlap. Use a wide skillet and avoid crowding. Keep the cheddar sauce below a boil. Montreal seasoning and cheese already contain salt. Calories are approximate and vary with steak marbling, bun size and the amount of sauce served. Refrigerate cooked filling promptly, keep separate from bread, use within 3 to 4 days and reheat to 165°F.