Philly Cheese Brats Recipes

PHILLY CHEESESTEAK BRATS

Steps:

• Cook brats according to package directions (we used the Sizzling Sausage Grill to get the perfect brats in under 15 minutes)
• While brats cook, sauté the onions and bell pepper in the butter over medium heat. Cook until the onions start to brown and caramelize.
• Once brats and vegetables are cooked through, place two slices of provolone cheese in each roll/bun. Heat in oven or microwave if desired to melt cheese.
• Top with brat and the onion/pepper mixture.
• Serve warm and enjoy!

PHILLY CHEESE BRATS

Steps:

• Instructions Place bratwursts in a 9×9 baking dish and pour ginger beer over top. Wrap in plastic wrap and let them chill in the fridge for about 2 hours. After 2 hours, preheat the grill to 375˚F. Spray grilling surface with olive oil spray so the brats don't stick. Place brats and Italian sausage on the grill, close the lid and let cook for 4-5 minutes per side. When they are done cooking and have nice grill marks, turn off the grill and let them hang out in there to keep warm. To a skillet, add 3 Tbsp. of butter over medium heat. Once the butter has melted, whisk in the flour. Once the flour has fully dissolved, add the remaining ginger beer with the butter and flour mixture. Turn the heat up and bring the mixture to a simmer. Add the cheeses, milk, Dijon mustard, paprika and salt. Bring the heat back down to low and mix until the cheese is melted and everything becomes silky and smooth. If the sauce is too thick, add another ¼ cup of milk. For the peppers and onions, heat 1 Tbsp. of butter in a skillet over medium heat. Add sliced onion and peppers to the butter and sprinkle with salt and pepper. Sauté the peppers and onions for about 5 minutes while tossing them in the butter throughout the cook time. Cover and turn the heat down to low and let cook for a few more minutes until soft, but not mushy. Place brioche buns on the grill which you turned off once your brats were done cooking. Close the lid and let sit for a few minutes to warm. Take one of the toasted buns off of the grill and drizzle a couple Tbsp. of the beer cheese over the inside of the bun. Place a bratwurst or Italian sausage on top of the cheese, then add more cheese on top. Finish with peppers and onions. Note: These Philly Cheese Brats pair perfectly with Heinen's Potato & Cheese Pierogies and Cleveland Kraut.

THE ULTIMATE CHEESY AND SPICY REUBEN BRATS

Steps:

• Prepare a grill for medium-high heat on one side and low heat on the other side.
• Prepare the brat hot tub: In a 12-by-10-inch aluminum roasting pan, combine the hard cider, butter and onions. Place on the hot side of the grill.
• Grill the brats on the cool side of the grill with the lid closed until the internal temperature of the brats reaches 160 degrees F, 12 to 15 minutes per side. Transfer the brats to the brat hot tub, close the grill and simmer for 10 to 15 more minutes.
• Put the sauerkraut and caraway seeds in a small flameproof skillet and place directly on the grill until just warmed through, about 5 minutes. Remove from the heat, add 1 cup of the 18,000 Island Dressing and toss to combine.
• For assembly: Nestle a bratwurst and a couple slices of the braised onions into each bun. Smother in warm Swiss Cheese Sauce, then top with some of the kraut mixture. Garnish with sliced chives and thin slices of Fresno pepper if using.
• In a food processor, add the mayonnaise, ketchup, jalapenos, Dijon, garlic and some salt. Puree, taste and adjust the seasoning if necessary.
• Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper.

PHILLY CHEESESTEAK SLIDERS

Steps:

• In a large skillet, cook green peppers and onion in oil over medium-high heat until tender, 8-10 minutes. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef, pepper mixture and cheese; replace top halves of rolls. , In a small saucepan, melt butter, dried onion, Worcestershire sauce and garlic powder. Drizzle over rolls. Cover and refrigerate 8 hours or overnight., Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 15 minutes. Cover with foil; bake 10 minutes longer until cheese is melted.