Philly Dogs Recipes

PHILLY CHEESE DOGS

Steps:

• In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Add peppers, onion, and oregano; cook, stirring occasionally, until tender, 10-12 minutes.
• Meanwhile, combine garlic powder and and remaining 2 tablespoons butter; brush over split sides of rolls. If desired, heat grill pan over medium-high heat. Grill rolls, split side down or bake on oven until toasted; reserve.
• Remove pepper mixture from skillet; reserve. To same skillet add hot dogs; cook, turning, until heated through and lightly browned, about 7 minutes. Place hot dogs in rolls. Top with reserved pepper mixture and Cheez Whiz.

PHILLY CHEESESTEAK DOGS RECIPE

Steps:

• Add 1-2 tablespoons olive oil to a large sauté pan over medium-high heat.
• Place onion and two peppers in a sauté pan. Add 1-2 tablespoons olive oil and cook over medium heat for 10-15 minutes, then set aside.
• To make the cheese sauce, add the chicken stock and cream cheese to a small sauté pan, and stir or whisk until it becomes creamy. Stir in garlic powder and grated provolone until it's melted and smooth, then turn off the heat and set it aside.
• At this point you may want to start your grill so it can warm up to a medium-high temperature.
• Season the steak with salt and pepper, then heat a large sauté pan to very high heat, add a little olive oil then cook steak in batches for about 30 seconds per side. Use a spatula to keep the steak from sticking, and carefully flip with tongs. As each batch of steak cooks, transfer to a plate and tent it with aluminum foil to keep warm.
• By now your grill should be at temperature. Grill hot dogs to your liking.
• Return the cheese sauce to stovetop and heat up, adding 1 or 2 tablespoons of chicken stock if needed to loosen it up.
• If you prefer toasted hot dog buns, then place them on the grill for 20-30 seconds, cut side down.
• To assemble, first add hot dog to each bun, then layer on the steak, onions, and peppers. Top with cheese sauce.

CHILI DOGS

Steps:

• Preheat the broiler.
• Brown the franks in a small skillet over medium heat. Lightly toast the buns under the broiler. Put the franks on the buns and spoon on a bunch of chili. Add the cheese all over the top, then heat in the microwave to melt the cheese, 25 to 35 seconds. (Or if you're using an ovensafe plate, place it under a low broiler until the cheese melts, about 1 minute.) Sprinkle with the onion and dive in.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).