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cheesesteak loaded hotdogs on a Cutting board

Cheesesteak Loaded Hotdogs

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Start off by preparing all of the ingredients for the cheesesteak and butterfly the hotdogs.
  2. Fire up the griddle and set it up for two cooking zones, hot and cold.
  3. 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.
  4. 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.
  5. Toast up the bread, butter the French sub rolls and place directly on the griddle. Toast each side until they are nice and golden.
  6. 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.
  7. Assemble the Cheesesteak Loaded Hotdogs in this order: the sandwich sauce, butterflied hotdog and then a heaping pile of the cheesesteak.
  8. Serve and enjoy!