Philly Cheesesteak-Inspired Wagyu Burgers
with Sautéed Veggies & Melty Provolone
Cooking time
25 minutes
Servings
2/4
Calories
1230 /serving
Soft, savoury, melty and meaty, Philly cheesesteak has deep roots in Philadelphia. As for this premium burger version, it has deep roots in our souls. It satisfies every urge with tender wagyu beef, provolone, sautéed poblano and onions—plus roasted garlic aioli for a cheffy touch.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 2 Poblano peppers (or green peppers)
- 1 Head of curly leaf lettuce
- 1 Onion (or shallot)
- 60ml Mayonnaise
- 15g Minced roasted garlic
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 2 Slices of provolone (contains lipase)
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Milk • Mustard • Wheat
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
92 g
Saturated Fat
22 g
Sodium
970 mg
Total Carb
70 g
Sugars
19 g
Protein
36 g
Fibre
11 g
Preparation
Mise en place
- Halve and core the poblanos lengthwise; thinly slice crosswise.
- Halve, peel and thinly slice the onion.
- Roughly chop the lettuce.
- In a small bowl, make the roasted garlic aioli by combining the mayo, garlic and S&P.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onion and poblanos. Sauté, 3 to 4 min., until beginning to soften; season with S&P.
- Reduce the heat to medium and add 2 tbsp water (double for 4 portions).
- Sauté, 3 to 4 min., until tender.
Cook the patties
- Meanwhile, season the patties with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 2 to 4 min. per side, until cooked through.
- Top with the cheese.
- Cover and cook, 1 to 2 min., until melted.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, vinaigrette and S&P.
Toast the buns
- Warm the buns in the toaster.
Plate your dish
- Spread the roasted garlic aioli on the tops and bottoms of the buns.
- Divide the bun bottoms between your plates.
- Top each bun bottom with a patty, the vegetables, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
