Ingredients (Serves 4)

For the Hot Dogs:

  • 4 all-beef hot dogs
  • 4 hot dog buns
  • 1 tablespoon vegetable oil (for grilling)

For the Philly Cheesesteak Topping:

  • 8 oz ribeye steak or sirloin, thinly sliced (partially freeze for easier slicing)
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 slices provolone cheese (or Cheez Whiz for a more authentic Philly experience)
  • Optional: 4 oz mushrooms, sliced

For Serving (Optional):

  • Ketchup, mustard, or mayo
  • Pickle slices
  • Hot sauce or banana peppers

Equipment

  • Large skillet or griddle
  • Grill pan or outdoor grill (for hot dogs)
  • Tongs
  • Spatula
  • Sharp knife and cutting board

Instructions

Step 1: Prepare the Philly Cheesesteak Topping

  1. Slice the Beef: Place the steak in the freezer for 20–30 minutes to firm up, then slice it as thinly as possible against the grain.
  2. Cook the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers (and mushrooms, if using). Sauté for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from skillet and set aside.
  3. Cook the Beef: In the same skillet, add the thinly sliced beef. Season with the remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic powder. Cook for 2–3 minutes, stirring frequently, until just cooked through and slightly browned. Avoid overcooking to keep the beef tender.
  4. Combine: Return the cooked vegetables to the skillet with the beef. Stir to combine and heat through for 1 minute. Reduce heat to low and lay the provolone cheese slices over the beef and vegetable mixture (or drizzle with Cheez Whiz). Cover the skillet and let the cheese melt for 1–2 minutes.

Step 2: Cook the Hot Dogs

  1. Preheat the Grill: Heat a grill pan or outdoor grill to medium-high heat. Lightly brush the hot dogs with 1 tablespoon of vegetable oil to prevent sticking.
  2. Grill the Hot Dogs: Place the hot dogs on the grill and cook for 4–5 minutes, turning occasionally, until they have nice grill marks and are heated through.
  3. Toast the Buns (Optional): Place the hot dog buns cut-side down on the grill for 1–2 minutes until lightly toasted.

Step 3: Assemble the Philly Cheesesteak Dogs

  1. Place a grilled hot dog in each bun.
  2. Spoon a generous portion of the cheesy beef and vegetable mixture over each hot dog, ensuring even distribution of beef, peppers, onions, and cheese.
  3. Add optional toppings like ketchup, mustard, mayo, pickle slices, hot sauce, or banana peppers, if desired.

Step 4: Serve

Serve immediately while hot, with sides like fries, coleslaw, or potato chips for a complete meal.

Tips

  • Make Ahead: The Philly cheesesteak topping can be prepared in advance and reheated before serving. Store in an airtight container in the refrigerator for up to 2 days.
  • Cheese Options: Provolone is traditional, but Cheez Whiz or American cheese can be used for a more authentic Philly flavor.
  • Vegetarian Option: Substitute the beef and hot dogs with plant-based alternatives like seitan strips and veggie dogs.
  • Spicy Kick: Add sliced jalapeños or a dash of hot sauce for extra heat.

Nutritional Information (Approximate, per serving)

  • Calories: 550 kcal
  • Protein: 25g
  • Fat: 35g
  • Carbohydrates: 30g
  • Sodium: 1100mg

Enjoy your Philly Cheesesteak Dogs!