Philly Steakburger (Air Fryer)

This is a really good burger with Philly cheesesteak flavors.

I use an older model of this air fryer, but this is the newer version I recommend — it cooks faster, crisps better, and has the same reliability I love. You can check it out here.

Step by step

All nutrition facts are AI generated and approximate.

Ingredients

• 1 lb hamburger meat
• 1 Tbs cooking oil
• ½ white onion (sliced)
• 1 red bell pepper (sliced)
• 4 oz fresh mushrooms (sliced)
• 1 Tbs Worcestershire sauce
• 4 hamburger buns
• 2 Tbs mayo
• 1 tsp rosemary
• 1 tsp garlic salt
• Salt and black pepper (for seasoning patties)
• 4 slices provolone cheese

Directions

Tip: I set my air fryer for about 20 minutes and stop after the right time for each step—you can use a timer the same way.

1. Preheat air fryer to 390°F.
2. In a medium bowl, toss onion, pepper, and mushrooms in the 1 Tbs oil.
3. Spread mayo on the inside of each hamburger bun and sprinkle with rosemary and garlic salt (about ½ Tbs mayo per bun uses the 2 Tbs total).
4. Form 4 hamburgers from the meat; salt and pepper both sides as you like.
5. Cook the vegetables in the air fryer 6 minutes (shake the basket after about 3 minutes for even cooking). Move back to the bowl and toss with Worcestershire sauce.
6. Cook hamburger buns open-face up, 2 at a time, 2 minutes per batch; move to a serving platter. Repeat for the remaining buns.
7. Cook the hamburgers in the air fryer for 10 minutes, flipping halfway through.
8. Leave the hamburgers in the air fryer and portion the vegetables among the four burgers; top each with 1 slice provolone. Close the air fryer so the cheese melts (residual heat is usually enough—turn it back on briefly only if needed).
9. Move each burger to its bun.

Serve with a Rocky movie for National Treasure.

Notes

• Shake the basket: Tossing the vegetables halfway through keeps them cooking evenly instead of steaming in one spot.
• Watch your timing: Air fryers vary—check the burgers near the end and pull them when they reach your preferred doneness.
• Cheese swap: Provolone melts smooth and mild, but American or a cheese sauce gives an even more classic cheesesteak feel.
• Toast the buns: The mayo-and-seasoning spread crisps the buns and adds flavor—don’t skip the quick open-face toast.
• Scale it down: Cook in batches if your basket is small so nothing crowds and everything crisps.

Why This Works

• Air-fryer convection: Circulating hot air crisps the vegetables and browns the patties quickly without a greasy skillet.
• Worcestershire finish: Tossing the cooked peppers, onion, and mushrooms in Worcestershire adds a savory, umami-rich hit that echoes a real cheesesteak.
• Residual heat melts the cheese: Closing the basket with the burgers inside melts the provolone gently without overcooking the meat.
• Toasting the mayo buns: The fat in the mayo browns and flavors the bun, giving a crisp base that stands up to the juicy fillings.