A burger infused with big beefy flavor, inspired by time in Philly, and smothered in provolone, peppers, and onions. With a homemade roasted garlic aioli to really set it over the top, this Philly Cheesesteak Burger is my favorite indulgence when I can’t get my hands on a real cheesesteak.
Welcome the Philly Cheesesteak Burger with a kicking Roasted Garlic Aioli. Not just a burger, but a burger infused with big beefy flavor, inspired by my local city, and smothered in provolone, peppers, and onions. The closest thing you are going to get to a real steak outside of the City of Brotherly Love. And my latest contribution to the burger mayhem I have created here.
Want more burger inspiration? Try some of my favorite recipes!
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Philly Cheesesteak Burger Recipe with Roasted Garlic Aioli
Ingredients
For the Roasted Garlic Aioli
- 1 head garlic
- 1 tbs olive oil
- 1/2 cup real mayo
For the Philly Cheesesteak Burgers
- 1 lbs ground beef ground sirloin and well marbled rib eye if possible
- 1 tsp Worcestershire sauce
- 1 tbs Montreal Steak Seasoning low-sodium if you can find it
- salt and pepper
- 1/2 onion sliced into rings
- 1 green pepper seeded and sliced into rings
- 4 provolone slices
- red leaf lettuce
- soft burger buns
Instructions
Make the rosted garlic aioli
- Preheat the oven to 400 degrees F. Chip the top bit off of the head of garlic, exposing the cloves. Don’t worry about the skin. Place in an aluminum foil packet and drizzle with olive oil. Sprinkle with salt and bake for 40 minutes.
- When cool enough to handle, squeeze the garlic from the skin and pulse in a food processor. Add the mayo, and pulse until combined. Season with salt and pepper if needed. Store in an airtight container in the fridge for up to 3 days.
Make the burgers
- Meanwhile, preheat your grill for medium-high. Clean and grease the grates.
- Mix the ground beef, Worcestershire sauce, Montreal Steak seasoning, and salt and pepper in a bowl. Form into even patties with an indent from your thumb in the center.
- Drizzle a little more olive oil in a large skillet over medium heat and cook the peppers and onions until soft and starting to brown, 8 to 10 minutes. Set aside.
Cook the burgers
- Place the burgers on the preheated grill and cook until done, 5 to 7 minutes, flipping once halfway through. Cover with cheese, close lid and let the cheese melt, a minute longer.
Serve
- Arrange the burgers on toasted buns with the garlic mayo, lettuce, peppers and onions. Serve warm and with napkins.
Nutrition
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Absolutely phenomenal work, as always Kita. You’ve really outdone yourself with this one.
My epic burger is one stuffed with pepper jack and jalapenos!
Do you think roasted garlic aioli would be good for my skin? Because I want to shove my face in this burger.
I’ve never had a burger for breakfast…but it is early and this is salivating!
Green chile cheeseburgers…hands down, my favorite thang!
It involves a burger, guacamole, jalapenos and salsa. Spicy!
This burger looks AMAZING!! I haven’t made too many burgers, but I guess my epic burger so far would be one I added some amaretto to the meat and then stuffed it with havarti cheese. I can’t wait to make this one as well!
cheeseburger smothered in queso. perfection.
I’m making this burger tonight. I’m from philly and I love those flavors to.