Best Cheesesteak Hot Dogs Recipes

PHILLY CHEESESTEAK DOGS RECIPE

Philly Cheesesteak Dogs Recipe image

With sautéed onions & peppers, thinly shaved steak, an all-beef hot dog, and a creamy provolone garlic cheese sauce! The perfect summertime grilling sensation!

Provided by Holly Sander

Time 25m

Number Of Ingredients 12

Ingredients

2-4 tablespoons olive oil
1 large white onion, sliced
2 red, green, or yellow peppers sliced
1/3 cup chicken stock
4 ounces cream cheese, cut into 8 cubes
2½ ounces grated provolone cheese, (or substitute grated parmesan)
1/2 teaspoon garlic powder
1 pound New York Strip steak, thinly shaved
1 teaspoon salt
1 teaspoon pepper
6 all beef hot dogs
6 Martin's Long Potato Rolls, (hot dog buns)

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.

Nutrition Facts : Calories 575 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 36 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 dog w/bun & toppings, Sodium 1192 grams sodium, Sugar 8 grams sugar, UnsaturatedFat 0 grams unsaturated fat

CROSS-COUNTRY HOT DOGS

Cross-Country Hot Dogs image

This tasty trio of hot dogs riffs on iconic regional sandwiches from Philadelphia, New Orleans, and Miami, each has all the key fixings. Grill a batch until charred, finish them off with your pick of Philly cheesesteak, muffaletta, or Cubano toppings, and send your ketchup on vacation.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 20m

Yield Makes 4

Number Of Ingredients 14

Ingredients

4 split hot-dog buns
4 hot dogs
1 cup sliced bell peppers
1 cup sliced sweet onion
2 teaspoons olive oil
Kosher salt and freshly ground pepper
3 ounces American cheese
2 tablespoons milk
1/4 cup olive tapenade
1/4 cup chopped marinated artichoke hearts
3 ounces fresh mozzarella, thinly sliced
4 thin slices country ham
4 thin slices Gruyere cheese
Yellow mustard and dill pickle spears, for serving

Steps:

Preheat broiler with a rack in upper third. Split hot dog buns. Grill hot dogs over medium-high heat until charred in places, 3 to 4 minutes; tent with foil to keep warm.
Philly Cheesesteak: On a rimmed baking sheet, toss peppers and onion with oil and season with salt and pepper. Broil until tender, 6 to 7 minutes. Broil hot dog buns until toasted, 1 minute. In a saucepan over medium heat, cook cheese, milk, and a pinch of salt, stirring, until cheese melts, about 2 minutes. Top buns with grilled hot dogs, peppers, onion, and sauce; serve.
Muffuletta: In a small bowl, combine tapenade and artichoke hearts. Layer mozzarella into cut sides of buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with hot dogs and olive-artichoke mixture; serve.
Cubano: Layer ham and cheese into cut sides of buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with hot dogs, mustard, and pickles; serve.