Round Up test
Customized Blocks
These use Kadence blocks, which go with your Kadence theme.
James’ Grill Master Pro Tips
Don’t Use Lean Beef: 80/20 chuck gives you the fat needed to stay juicy during the smoke.
Freshly Shred Your Cheese: Pre-shredded cheese contains anti-caking agents that don’t melt nearly as well.
Use Only Half the Ranch Packet: Too much ranch completely masks the beef flavor. Half a packet gives big savory flavor without overpowering the burger.
Seal the Edges Well: Any openings will allow all that melted cheese to leak out.
Smoke First, Sear Last: Smoking develops deep wood-fired flavor while the final sear creates the crust everyone loves.
Rest the Burgers: Five minutes lets the cheese settle and keeps every bite juicy.
If you’re craving more burger action, also check out a few more favorites: Bacon Jalapeno Smash Burger, All American Burger, The Boss Burger, and Bacon Wrapped Burger Stuffed Onion Rings.
Step-by-Step Instructions
- Bake and Crater the Texas Toast. Bake the garlic Texas toast according to package directions until crispy and golden brown. If you’re using the garlic Parmesan butter, brush it over the toast while it’s still hot. Then press the center of each slice in with the back of a spoon to create a shallow crater for the queso.
- Caramelize the Vegetables, Then Remove Them. Heat a large griddle or skillet over medium-high heat and add the avocado oil. Cook the onions and peppers for 8 to 10 minutes until soft and caramelized, adding the mushrooms if using. During the final minute, stir in the garlic. Remove the vegetables from the cooking surface and set aside.
- Sear, Flip, Chop, Season. Increase the heat and lay the shaved steak down in one layer. Let it sit untouched for 3 to 4 minutes on the first side to build a crust. Flip and chop the meat into bite-sized pieces, and after another 2 to 3 minutes, season with the salt, pepper, garlic powder, and onion powder. Return the vegetables, pour in a tablespoon of Worcestershire, and mix everything for a minute or two. The flip-and-chop technique is the same one behind our classic homemade cheesesteaks.
- Mix In the Cheese. Add the provolone and white American directly to the hot cheesesteak mixture and keep mixing until the cheese fully melts through the steak and vegetables.
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