Philly Cheesesteak Hot Dog Recipes

PHILLY CHEESESTEAK HOT DOG

Steps:

• Grill sausages on 350 degree BBQ until hot & cooked through (approx 10 min) - remove & set aside but keep warm
• Butter the inside of the hoagie rolls & place buttered side down in a hot skillet
• Allow bun to toast & become golden brown
• Remove & continue with remaining rolls & set aside
• In a small saucepan, heat nacho cheese over very low heat
• In a large skillet, saute the peppers & onions until they start to sweat & become soft
• In another large cast iron skillet combine olive oil & steak, season with salt & pepper to taste
• Cook until all the meat has browned
• Add in onion & pepper mixture along with provolone cheese
• Toss & continue to cook until cheese is melted & the veggies are soft
• Assemble your sandwich by spreading nacho cheese on each side of the bun
• Add cooked sausage, followed by a large spoonful of cheesesteak
• Enjoy!

PHILLY CHEESESTEAK DOGS RECIPE

Steps:

• Add 1-2 tablespoons olive oil to a large sauté pan over medium-high heat.
• Place onion and two peppers in a sauté pan. Add 1-2 tablespoons olive oil and cook over medium heat for 10-15 minutes, then set aside.
• To make the cheese sauce, add the chicken stock and cream cheese to a small sauté pan, and stir or whisk until it becomes creamy. Stir in garlic powder and grated provolone until it's melted and smooth, then turn off the heat and set it aside.
• At this point you may want to start your grill so it can warm up to a medium-high temperature.
• Season the steak with salt and pepper, then heat a large sauté pan to very high heat, add a little olive oil then cook steak in batches for about 30 seconds per side. Use a spatula to keep the steak from sticking, and carefully flip with tongs. As each batch of steak cooks, transfer to a plate and tent it with aluminum foil to keep warm.
• By now your grill should be at temperature. Grill hot dogs to your liking.
• Return the cheese sauce to stovetop and heat up, adding 1 or 2 tablespoons of chicken stock if needed to loosen it up.
• If you prefer toasted hot dog buns, then place them on the grill for 20-30 seconds, cut side down.
• To assemble, first add hot dog to each bun, then layer on the steak, onions, and peppers. Top with cheese sauce.

PHILLY CHEESESTEAK HOT DOG

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Melt butter in 12-inch skillet over medium heat until sizzling; add onions and peppers. Cook, stirring occasionally, 10-12 minutes or until softened and lightly browned. Add roast beef; cook 2-3 minutes or until heated through. Remove from heat; keep warm.
• Combine cheese and milk in bowl. Microwave, stirring every minute, 2-3 minutes or until smooth and heated through; keep warm.
• Place hot dogs onto grill. Grill, turning occasionally, 5-7 minutes or until heated through. Place buns, cut-side down, onto grill. Cook 1-2 minutes or until lightly toasted.
• Place hot dogs into buns; top each with pepper mixture and cheese sauce. Serve with any remaining sauce, if desired.

PHILLY CHEESESTEAK HOT DOG

Steps:

• Slice the onions and cook them on medium heat with a little oil and salt until very brown, about 25 minutes.
• Meanwhile, in a very hot cast iron pan, sear the shaved steak. Once cooked, add in the jalapenos and mix well. Add the cooked onions. Remove from heat and add the cheese. Stir well.
• Cook the hot dogs and put them into some oversized hot dog buns. Top with your cheesesteak mixture. Add a few jalapenos on top and a nice helping of sriracha before serving!

PHILLY DOGS

Steps:

• For the dogs: Preheat the grill to a medium heat.
• Lightly butter the outsides of the buns and toast on the grill for 1 minute per side. Remove to a platter.
• Grill the sausages, turning occasionally, for 10 to 15 minutes or according to the package instructions.
• For the cheese sauce: Combine the processed cheese, milk, salt, pepper and 1 teaspoon Montreal seasoning in a pan and stir. Leave on a gentle heat so that the cheese melts and a thickened sauce develops, about 8 minutes.
• For the dogs: Heat a cast-iron skillet over a high heat and add the olive oil. When the oil is hot, add the bell peppers, onions and mushrooms. Add the remaining teaspoon Montreal seasoning. Cook, stirring occasionally, until the vegetables blacken, about 6 minutes.
• Open the buns and put the sausages inside, then top with the veggies. Spoon over the cheese sauce and dig in.