Philly Cheesesteak Dog

This creative fusion marries the common hot dog with a Philly cheesesteak to create a cheese-soaked dog topped with ribeye and sautéed onions. Philly natives may insist that Cheez Whiz is the only appropriate cheese topping, but we love making our own cheese sauce.

Ingredients:

  • 1 Tbs. neutral oil
  • 1/2 sweet onion, thinly sliced
  • Kosher salt
  • 2/3 cup (5 fl. oz./160 ml) evaporated milk
  • 4 slices white American cheese
  • 4 thick slices white cheddar cheese
  • 1/4 tsp. sweet paprika
  • 1 lb. (500 g) ribeye or short rib, thinly sliced
  • 4 seeded hoagie rolls
  • 4 all-beef hot dogs, warmed
  • 1/3 cup (3 oz./80 g) relish (optional)

Directions:

Preheat an oven to 350°F (180°C).

In a large cast-iron fry pan or skillet over low heat, warm the oil. Add the onion and a large pinch of salt. Cook until the onions are translucent, 8 to 12 minutes.

While the onions cook, in a large nonstick pan over medium-low heat, combine the milk, cheeses and paprika. Cook, stirring constantly, until melted and completely smooth, 2 to 3 minutes. Keep warm over low heat.

Transfer the onions to a plate. In the same cast-iron fry pan, add the ribeye and another pinch of salt. Sauté until the meat has just cooked through but is still slightly pink, then add the onions back to the pan. Continue to cook until the steak has cooked through.

Add the steak and onions to the cheese mixture. Stir until the meat and onions are evenly coated with the cheese sauce.

Top each roll with a hot dog. (If using the relish, slice the hotdog about halfway through lengthwise.) Divide the relish and steak mixture evenly among the hot dogs. Wrap each hot dog tightly in aluminum foil and place on a baking tray. Bake until the roll has warmed through, about 5 minutes, and serve immediately. Serves 4.

Williams Sonoma Test Kitchen