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.
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