Everyone loves cheesesteaks and hotdogs, so why not do a wild clash where these two iconic indulgents can be enjoyed at once! I am always looking to do something different on the grill, or in cooking. This is how I stay excited and keep it fun!

My wife and I just came from a restaurant that specialized in cheesesteaks so it was fresh in our memory the next day when we fired up the grill for some hotdogs with the kids. As the evening went on we started talking about the restaurant experience and how great it was. We both looked at our hotdogs and then at one another, without any hesitation the idea was born. Cheesesteak loaded hotdogs!

WHAT IS A CHEESESTEAK

A cheesesteak is absolutely delicious, this is what comes to mind at first but I wanted to dive into a little bit more detail. It’s a sandwich made with thinly sliced beef, I like to use ribeye in a long hoagie roll. A lot of different variations have been made but for me, I love to add sautéed onions, green peppers and some melted cheddar cheese. Traditionally, it comes with cheese wiz. Also, a very common approach is to use provolone cheese.

HOW TO MAKE A CHEESESTEAK LOADED HOTDOG

There are a few key elements to having a successful and delicious cheese steak loaded hotdog. The most important is the type of beef used for the cheesesteak, I use thinly sliced ribeye steaks (it can be any quality). The balance of beef with fat that renders down is excellent for a juicy and tender bite. 

Secondly, is the quality of hotdog that is selected. I personally love Nathan’s jumbo all natural beef dogs. These are big and durable to handle all of the goodness that will be piled on top of it. They have great flavor as well.

Lastly, it comes down to the bread. I love some French bread rolls that are slathered in butter and then toasted. The outside has a nice crunch to it and the inside is soft and fluffy. Overall, my favorite bread to use for any kind of steak sandwich.

Now it is time to make the perfect Cheesesteak Loaded Hotdog. Fire up the griddle and set up two zone cooking, a hot direct zone and a low cool zone. Add some olive oil right before placing  the diced onions and green peppers down. Salt them and then begin to cook them right before turning translucent. Place them on the low cool zone.

Place the thinly sliced beef on the hot griddle and chop it up a bit before letting it sit for a few minutes to build a crust. Season with your seasoning (seasoned salt, garlic powder, onion powder, pepper, smoked paprika and chili powder) and toss it for a few minutes while you continuously chop it into thinner pieces. Add the cooked onions and peppers and mix for a few more minutes. Add the sharp cheddar cheese and melt it together. Slide it over to the cool zone.

Before grilling the hotdogs, toast the buns with some melted butter. Place them directly on the griddle to toast for a few minutes per side. Remove them and place them on the preparation station. Split the giant beef franks in half so they are butterflied. Place the split open side down on the griddle first with a grill weight on top. Let them cook for 2-3 minutes and then flip, repeat and remove. 

It is now time to assemble the Cheesesteak Loaded Hotdog. Open up the toasted buns and slather the sandwich spread and then the butterflied hotdog, now load a hefty amount of the cheesesteak on top.

It is now complete, and I enjoy with friends and family.

Cheesesteak Loaded Hotdogs

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 3

Ingredients

  

• 1 pound of shaved beef
• 1 pack of jumbo beef franks
• 1 package of French sub rolls
• 8-10 ounces of sharp cheddar cheese shredded
• 1 stick of butter unsalted
• 1 white onion diced
• 1 green bell pepper diced
• Seasoning
• 1 tablespoon seasoned salt
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• Sandwich Sauce Spread
• 1/2 cup mayo
• 2 tablespoons ketchup
• 2 tablespoons apple cider vinegar
• Tablespoons honey
• 1 tablespoon mustard
• 1 tablespoon sriracha

Instructions

 

• Start off by preparing all of the ingredients for the cheesesteak and butterfly the hotdogs.
• Fire up the griddle and set it up for two cooking zones, hot and cold.
• Add olive oil to the surface, place the diced onion and green bell peppers on the hot zone and cook till they are translucent, add salt. Move to the cool zone.
• Place the shaved steak on the hot zone, quickly season it and then chop it. Do this for 4-5 minutes and then add some more seasoning with the diced onions and peppers. Mix it up for a few more minutes. Add the shredded cheese and toss until it is a cheesy mixture, remove to the cool zone.
• Toast up the bread, butter the French sub rolls and place directly on the griddle. Toast each side until they are nice and golden.
• Place the butterflied hotdogs on the hot zone, exposed side down first (I add a grill press to hold them down, keeping it even). Cook for 3-4 minutes and then flip. Another 3 minutes later remove and place on the cool zone.
• Assemble the Cheesesteak Loaded Hotdogs in this order: the sandwich sauce, butterflied hotdog and then a heaping pile of the cheesesteak.
• Serve and enjoy!

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