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Philly Cheesesteak Burger Recipe with Roasted Garlic Aioli | Kita Roberts GirlCarnivore.com

Philly Cheesesteak Burger Recipe with Roasted Garlic Aioli

This is my version of a cheesesteak wit - 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.


  • 1 head garlic
  • 1 tbs olive oil
  • ½ cup real mayo
  • 1 lbs ground beef ground sirloin and well marbled rib eye if possible
  • 1 teas Worcestershire sauce
  • 1 tbs Montreal Steak Seasoning low-sodium if you can find it
  • salt and pepper
  • ½ onion sliced into rings
  • 1 green pepper seeded and sliced into rings
  • provolone slices
  • red leaf lettuce
  • soft burger buns


  • 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.
  • 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.
  • 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.
  • Arrange the burgers on toasted buns with the garlic mayo, lettuce, peppers and onions. Serve warm and with napkins.