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Top-down look at a bratwurst on a bun with green bell pepper, onion, mushroom, provolone, white American cheese, and cream cheese.

Philly Cheese Brats

Bratwurst with grilled peppers, onions, and mushrooms topped with a creamy smoked provolone and white American cheese sauce.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 790 kcal

Ingredients
  

For the grill

  • 2 tbsp olive oil
  • 1 green bell pepper, thinly sliced
  • 1 large or 2 small yellow onions, thinly sliced
  • 8 oz sliced mushrooms
  • Salt and black pepper to taste
  • 5 bratwurst links
  • 5 brat buns

For the cheese sauce

  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 2 oz cream cheese cut into small cubes
  • 1 cup shredded smoked provolone
  • 1 cup shredded white American cheese
  • Salt and freshly ground black pepper to taste

Instructions
 

For the grill

  • Prepare grill:

    Heat the grill to medium-high. If no vegetable basket is available, lay a sheet of heavy-duty foil over half the grill surface.

  • Grill brats and vegetables:

    Combine the green pepper, onions, and mushrooms with olive oil, then season with salt and pepper. Transfer the vegetables to a grill basket or arrange them on the foil. Place the bratwursts directly on the grill grates. Close the lid and cook for about 6-7 minutes. Check the vegetables; if they are browning, flip them. If the brats have browned on the bottom, turn them as well. Cover again and continue grilling, checking every few minutes, until the vegetables are tender and slightly charred and the brats reach an internal temperature of 160°F (70°C).

For the cheese sauce

  • Warm milk:

    Microwave the milk for 30-40 seconds until warm but not boiling.

  • Make cheese sauce base:

    In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until it thickens and becomes fragrant, roughly 1 minute. Take the pan off the heat and slowly whisk in the milk. Add the cream cheese cubes. Return to heat and bring to a gentle boil while whisking continuously. Cook until the mixture thickens enough to coat the back of a spoon.

  • Melt cheeses into sauce:

    Reduce the heat to low, then stir in the provolone and American cheeses until fully melted and the cream cheese is completely smooth. Remove from heat and season with salt and pepper to your liking. (Usually, very little salt is needed, but plenty of freshly cracked pepper is recommended.)

  • Assemble bratwurst sandwiches:

    To assemble, place each brat in a bun, then top with the grilled vegetables and cheese sauce.
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