Steak Dogs Recipes

CHEESESTEAK HOT DOGS

Steps:

• Season the steak well, then fry it with the garlic in hot oil for 4-5 mins on each side for medium rare. Put the steak on a board to rest and discard the garlic.
• Add the peppers and a pinch of salt to the pan with extra oil if needed and cook for 3-4 mins.
• Heat grill to high. Thinly slice the steak. Fill each bun with a quarter of the steak, peppers and cheese slices. Grill for 2-3 mins, drizzle with mustard and top with onions.

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.

STEAK DOGS

Steps:

• This recipe works best on a grill with a side burner.
• Coat beef in oil and season to taste with the Emeril's Steak Rub.
• Grill over medium heat 6-7 minutes per side for medium doneness.
• Reduce heat on grill to low.
• In a cast iron skillet on the side burner, heat butter over medium heat until melted.
• Add onion slices, fajita marinade and the sugar.
• Saute until golden brown. Remove from heat.
• Transfer steak to cutting board and slice lengthwise into four one-inch strips.
• Put one strip in each bun, top with some of the boursin cheese spread and some of the sauteed onions, to taste.
• Serve immediately.