Philly Dogs
Heirloom Spice Co.
4
5 minutes
10 minutes
American
Lunch/Dinner
A cheesesteak-meets-hot-dog situation we can definitely get behind. Shaved hot dogs are cooked up with sautéed peppers, onions, and mushrooms, then piled into toasted buns and finished with a creamy cheddar cheese sauce. Messy, cheesy, and absolutely worth it.
Ingredients
- 8 hot dogs
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 8 ounces mushrooms, sliced
- 4 tablespoons butter
- ½ cup heavy cream
- ½ cup Classic Cheddar Cheese Blend
Directions
- Use a vegetable peeler or knife to cut hot dogs into thin strips.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat. Add bell pepper, onion, and mushrooms. Season with ¼ teaspoon Cowboy Rub. Cook for 7-10 minutes or until veggies are tender. Transfer to a bowl.
- Add remaining 1 tablespoon oil to the empty skillet and increase heat to medium-high. Add the shaved hot dogs. Cook, un touched for about 2-3 minutes or until starting to char, then toss and cook for another 2-3 minutes.
- Return veggies to skillet and toss to combine with the cooked hot dogs. Remove pan from heat.
- Meanwhile, warm butter and heavy cream in a small skillet over medium heat until butter is melted and mixture is just starting to simmer. Add Classic Cheddar Cheese Blend whisk until mixture is smooth and thickened.
- Fill rolls with hot dog/veggies. Top with cheese sauce.
0 comments