Name: Philly Cheesesteak Hot Dogs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 all beef hot dogs; 4 brioche hot dog buns; ½ white onion; ¼ cup butter; 1-2 tbsp all-purpose flour; ½ cup 2% milk (up to 1 cup, depending how a thin you want it); 4 slices American/processed cheese; ¼ cup shredded marble cheddar cheese; Salt; 1 lb thinly sliced boneless short rib; 1 tbsp Kozlick’s horseradish mustard (or yellow mustard); 1 tsp garlic powder; Salt; 1 tbsp brine from pepperoncini peppers; 4-5 pepperoncini peppers

Philly Cheesesteak Hot Dogs

Rated 5.0 stars by 1 users

Food:

Beef

Serves:

Prep Time:

5 min

Cook Time:

20 min

What better way to celebrate the week of Canada Day and the fourth of July than with an epic hot dog recipe?! This Philly Cheesesteak hot dog is made with delicious all-beef hot dogs, scored and smoked in the Alchemy Pro smoke chamber then finished off on the Alchemy flattop with lightly grilled and caramelized onions, flattop grilled short rib steaks and a homemade cheese sauce. A couple of pepperoncini peppers on top for some zing and crunch and you have yourself one helluva hot dog recipe!

By:

Chef Matt Basile

Ingredients

4 all beef hot dogs
4 brioche hot dog buns
½ white onion
¼ cup butter
1-2 tbsp all-purpose flour
½ cup 2% milk (up to 1 cup, depending how a thin you want it)
4 slices American/processed cheese
¼ cup shredded marble cheddar cheese
Salt
1 lb thinly sliced boneless short rib
1 tbsp Kozlick’s horseradish mustard (or yellow mustard)
1 tsp garlic powder
Salt
1 tbsp brine from pepperoncini peppers
4-5 pepperoncini peppers

Instructions

Set smoker to 325F.
Score the hot dogs with a diamond pattern. Place in the smoker for 20 minutes.
While the hot dogs are in the smoker, finely chop the onion and place on the flattop grill with some oil to char, mixing occasionally.
Place a pan on the grill and add butter, let it melt. Sprinkle in the flour and mix. Slowly pour in the milk while stirring. Add in the American or processed cheese and mix until melted.
Add the shredded cheese and season with salt and mix until all the cheese is melted, adding more milk if you need to thin it out. Remove from heat and set aside.
In a bowl, season the beef with mustard, garlic powder, salt and pepperoncini brine. Mix to coat then add to the flattop grill. Drizzle with oil and let cook and sear 1-2 minutes, flipping midway. Using metal spatulas, chop up the meat. Remove from heat.
Remove the hot dogs from the smoker and place on the flattop to sear, turning occasionally. Place the buns on the flattop to toast. Put the cheese sauce back on the heat and mix if you need to bring it back to life before plating.
On a platter, place the buns and put a hot dog in each. Top with the grilled beef short rib, cheese sauce, grilled onions and a pepperoncini pepper.

Philly Cheesesteak Hot Dogs