Philly Cheesesteak Burger with Garlic Parmesan Aioli … a gourmet burger that’s easy enough to make for a weeknight dinner! With sautéed peppers, onions and mushrooms, melted provolone cheese and a tasty smear of garlic Parmesan aioli that takes this burger to a whole ‘natha level!
The burger itself and the mushroom+pepper+cheesy toppings are all low-carb, keto-friendly and of course gluten-free. The B man enjoyed his with a lettuce wrap, but you do you… lettuce wrap, over a salad, or keep it traditional with a brioche bun! See recipe card below for low-carb nutrition details.
I’m not sure you know this but I’m kind of into Philly Cheesesteak. I mean what’s not to love about steak and cheese and a fluffy bun!!??
It all started with my Philly Cheesesteak Hotdogs with a creamy Provolone Cheese Sauce!! In a word: “freaking amazing” (well, that’s two words).
Then I decided to turn this amazing sandwich into a pasta dish… wait for it… in the Instant Pot. Yep, Instant Pot Philly Cheesesteak Pasta – hello one pot of wonderful wonder!
And here we are today talking about a Philly Cheesesteak Burger!! I can’t believe I didn’t think of this sooner.
Imagine: ground sirloin steak, with herbs and seasonings, some garlic and onion massaged into the perfect patty and grilled to perfection.
Then on the stove top some sliced onions, peppers, and mushrooms, with minced garlic sautéed in olive oil and some steak seasonings stirred in… all topped off with melted provolone cheese. Ahhhhh!
Yes – you are in food heaven right now. But come back to me – I have many more words to share with you. I know you’re surprised. Lol Sorry/not sorry.
I’m all about a good burger. And for me that means a tender flavorful patty that is grilled and delicious. I like using different ground meats not just ground beef. Like when I made the cra-mazing Greek Chicken Burger – mmm, so good.
Then more recently I whipped up a Buffalo Chicken Burger with a buffalo sauce, blue cheese sauce and blue cheese spread – talk about OOTW!!!
And you might not know this about my recipes but my burgers (and meatballs for that matter) are always low-carb and gluten-free.
Here’s the thing, the reason we use breadcrumbs (and in my house it’s always almond meal) in recipes with ground meat is to keep it moist. The breadcrumbs/almond meal soak up liquid and trap it in so the meat doesn’t lose too much moisture.
This is especially important when you’re using lean meat like ground sirloin, ground chicken and ground turkey.
Trust me – I’ve performed many experiments. No thank you to the hockey puck burger that sucks all the moisture out of my mouth and is so dense I have to eat it with a knife and fork. Just saying.
When I’m using lean meat, almond meal/breadcrumbs and usually an egg or two are always in the mix.
How about we talk more about this burger recipe, shall we?
How to make a Philly Cheesesteak Burger
First, mix together all the ingredients for the aioli, heat for 30 seconds in the microwave, stir again, and place it in the refrigerator.
Next, gather all the ingredients for the burgers… ground sirloin, egg, almond meal (or breadcrumbs if you prefer), onion, garlic, parsley, salt and pepper, Italian seasoning, Worcestershire sauce.
Mix it all together and form 4 patties, then set them aside on a plate on the counter.
Now, add some olive oil to a medium sized saute pan on high heat, add your sliced mushrooms, saute and stir for about 8 minutes – until the mushrooms have some golden color to them. Remove the mushrooms from the pan and set them aside.
Turn the heat down to medium and add another tablespoon of olive oil, then the onions and peppers, and saute for 8-10 minutes. Add the garlic, salt and pepper, and saute one more minute.
Then return the cooked mushrooms to the pan and add the salt, pepper, and Worcestershire sauce
Finally, place 6-8 slices of provolone cheese on top of the veggies and let them melt. Turn the burner off and cover the pan.
Heat the grill to 400-450 degrees. Spray some grill spray on the grates and on each burger. Grill the burgers on one side for 3 minutes, then flip the burgers and grill the other side for another 2 minutes.
If you want to heat your buns, spray them with a little canola spray on the cut side and place them cut side down on the coolest part of the grill for about 30 seconds – 1 minute. Be careful, they can burn quickly. Remove the burgers from the grill and let them rest for a few minutes.
Meanwhile turn the burner on under the onions and peppers. Heat for a few minutes until the cheese softens and melts.
Now it’s time to assemble all this yumminess.
Smear some of that Aioli on the buns, add your burger, layer on the onion, peppers and mushrooms – then devour!
This might literally be the best burger I’ve ever tasted!
The combination of the veggies with the cheese, creamy aioli sauce and the tender burger patty – truly a mouthwatering experience.
This Philly Cheesesteak Burger is definitely worthy of showing off to your friends at your next neighborhood cookout. Or just keep them all to yourself and grill up a batch when you’re craving something decadent and delicious!
For The Garlic Parmesan Aioli:
- 1/3 cup mayonnaise
- 2 garlic cloves, minced
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon of water
For The Burgers:
- 1 pound ground sirloin (90% lean)
- 1 egg
- ¼ cup almond meal (or breadcrumbs if you prefer)
- 1/3 cup yellow onion finely chopped
- 4 cloves minced garlic
- 3 tablespoons parsley finely chopped
- 1 tablespoon Italian seasoning
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt and pepper
- 4 Burger buns
For The Veggies:
- 8 ounces cremini mushrooms, washed and thinly sliced
- 1 large yellow onion thinly sliced
- 1 small green pepper thinly sliced
- 1 small red pepper thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons parsley finely chopped
- 1/2 teaspoon salt and pepper
- 6-8 slices of provolone cheese
- Mix together all the ingredients for the aioli then heat in microwave for 30 seconds, stir again, and refrigerate.
- Next, mix up all the burger ingredients and form patties, then set them aside on a plate on the counter.
- Now, add some olive oil to a medium sized saute pan over high heat, add your sliced mushrooms and saute and stir for about 8 minutes – until the mushrooms have some golden color to them. Remove the mushrooms from the pan and set them aside.
- Turn the heat down to medium-high and add another tablespoon of olive oil to the saute pan, add the onions and peppers, and saute for 8-10 minutes covered. Add the garlic and saute one more minute.
Then mix in the Worcestershire sauce, salt, pepper, and the cooked mushrooms to the pan.
- Finally, place 6-8 slices of provolone cheese on top of the veggies and let them melt. Turn the burner off and cover the pan.
- Heat the grill to 400-450 degrees. Spray some grill spray on the grates and on each burger. Grill the burgers on one side for 3 minutes, then flip the burgers and grill the other side for another 2 minutes. Remove the burgers from the grill and let them rest for a few minutes.
- If you want to heat your buns, spray them with a little grill spray on the cut side and place them cut side down on the coolest part of the grill for about 30 seconds - 1 minute. Be careful they can burn quickly.
- Meanwhile turn the burner on under the onions and peppers. Reheat for a few minutes until the cheese softens and melts.
- To assemble, smear some Aioli on the buns, add a burger, layer on the onion/peppers/mushrooms mixture and enjoy!
For Low Carb Option, simply omit the brioche bun. This reduces carbs from 36g, to approximately 14g... after factoring in 5g of fiber, this results in net carbs of about 9g-10g.
Amount Per Serving Calories 674Total Fat 37gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 21gCholesterol 154mgSodium 1442mgCarbohydrates 36gNet Carbohydrates 31gFiber 5gSugar 13gProtein 46g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!