PHILLY DOGS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the dogs: Preheat the grill to a medium heat.
- Lightly butter the outsides of the buns and toast on the grill for 1 minute per side. Remove to a platter.
- Grill the sausages, turning occasionally, for 10 to 15 minutes or according to the package instructions.
- For the cheese sauce: Combine the processed cheese, milk, salt, pepper and 1 teaspoon Montreal seasoning in a pan and stir. Leave on a gentle heat so that the cheese melts and a thickened sauce develops, about 8 minutes.
- For the dogs: Heat a cast-iron skillet over a high heat and add the olive oil. When the oil is hot, add the bell peppers, onions and mushrooms. Add the remaining teaspoon Montreal seasoning. Cook, stirring occasionally, until the vegetables blacken, about 6 minutes.
- Open the buns and put the sausages inside, then top with the veggies. Spoon over the cheese sauce and dig in.
CHEESESTEAK HOT DOGS
Take the humble hot dog to another level by using steak, complemented by melted cheese, fried green peppers and crispy onions. Easy to make and so good
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Treat
Time 20m
Number Of Ingredients 7
Steps:
- Season the steak well, then fry it with the garlic in hot oil for 4-5 mins on each side for medium rare. Put the steak on a board to rest and discard the garlic.
- Add the peppers and a pinch of salt to the pan with extra oil if needed and cook for 3-4 mins.
- Heat grill to high. Thinly slice the steak. Fill each bun with a quarter of the steak, peppers and cheese slices. Grill for 2-3 mins, drizzle with mustard and top with onions.
Nutrition Facts : Calories 481 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
CROSS-COUNTRY HOT DOGS
This tasty trio of hot dogs riffs on iconic regional sandwiches from Philadelphia, New Orleans, and Miami, each has all the key fixings. Grill a batch until charred, finish them off with your pick of Philly cheesesteak, muffaletta, or Cubano toppings, and send your ketchup on vacation.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Yield Makes 4
Number Of Ingredients 14
Steps:
- Preheat broiler with a rack in upper third. Split hot dog buns. Grill hot dogs over medium-high heat until charred in places, 3 to 4 minutes; tent with foil to keep warm.
- Philly Cheesesteak: On a rimmed baking sheet, toss peppers and onion with oil and season with salt and pepper. Broil until tender, 6 to 7 minutes. Broil hot dog buns until toasted, 1 minute. In a saucepan over medium heat, cook cheese, milk, and a pinch of salt, stirring, until cheese melts, about 2 minutes. Top buns with grilled hot dogs, peppers, onion, and sauce; serve.
- Muffuletta: In a small bowl, combine tapenade and artichoke hearts. Layer mozzarella into cut sides of buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with hot dogs and olive-artichoke mixture; serve.
- Cubano: Layer ham and cheese into cut sides of buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with hot dogs, mustard, and pickles; serve.
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