Bring the Philly to you, with these Philly Cheesesteak Hot Dogs!! Grilling season is in full swing, so make one of these right now, goomba!
Dish Count:: 1 Skillet, Knife, Aluminum Foil
There is such a thing as too much fun. Huck found that out the hard way this weekend. And I had vacation brain so bad last week, I couldn’t even make it through the whole of Hot Dog Week without getting distracted by the idea of fireworks, sleeping in and s’mores all weekend. So obviously, I’m here to pick up where I left off. Happy Hot Dog Week Part Deux? Yeah, we’ll go with it.
Huck celebrated with too much swimming, too much running, too much playing and a sad, limp, non-wagging tail to go with it. A labrador is only a labrador with his waggy tail!! It’s been three days and he’s still not back to his tail-wagging self. You know he played to hard. And that hip displaysia is a bitch. Yes, I said it.
But we can’t help but have too much fun when we head out to my parent’s place. It’s our western Washington equivalent of going back to the Palouse. It’s hard not to love a place with utter calm, salty sea air, ospreys and eagles flying over the water, chirpy birds buzzing in an out of the cedar trees and the sound of splashing puppies playing in the surf. The neighborhood roaming bartender mixing up totally too-sippable drinks didn’t hurt one bit either.
Spending time with the folks is so easy, and relaxing. There is never a moment short on conversation, laughs and fun. Hours are spent kicking back and being a family, with no stress or no worries to be had.
I figure that’s just what a holiday is supposed to be. Don’t you agree?
Never having been to Philly, I’m hoping I don’t completely trash the authenticity of the real Philly cheesesteak, but I did my best with this hot dog version and I’m hoping that it will pass the test of a tried and true Philly connoisseur. We went all the way with the wrapped and steamed bun, the provolone cheese – no, I didn’t have any whiz, sorry – and some caramelized onion and green pepper.
Ben even said last night as we polished off the last remaining hot dog from this week’s adventures that I have ruined plain hot dogs for him, because this last week’s Hot Dog Week has been such a home run. So if these dogs can budge that man out of his routine hot dog ways – you know they’re something special!
Catch up on all this last weeks’ goods here::
Don’t forget 2013’s Hot Dog Week
Philly Cheesesteak Hot Dog
4 Hot All Beef Dogs
4 Hot Dog Buns
1/2 Pound Roast Beef Sliced Lunch Meat, chopped
1 Green Bell Pepper, chopped
1 Onion, sliced and Caramelized
3 Tbsp Butter
4 Sliced Provolone Cheese
Preheat the oven to 300 degrees.
In a large skillet or a griddle over medium heat, add melt butter and add chopped bell pepper and onion. Allow to caramelize and soften until the onion is golden brown and the green bell pepper is tender. Remove from the skillet. To the skillet add in the roast beef stir together with the cooked onion and bell pepper and cook until heated through and steaming.
In the other half of the skillet or griddle add in the hot dogs and cook until heated through and blistered on the outside.
Top the roast beef and veggie mixture with provolone cheese slices until melted.
To assemble, add one hot dog to each hot dog bun and top with cheese steak mix. Wrap each dog individually with aluminum foil and place in the oven. Let steam for 15 minutes until the bun is heated through and the cheese has melted completely. Remove from the oven carefully, unwrap and devour.