Philly Style Cheese Dogs Recipes

PHILLY CHEESESTEAK HOT DOG

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Melt butter in 12-inch skillet over medium heat until sizzling; add onions and peppers. Cook, stirring occasionally, 10-12 minutes or until softened and lightly browned. Add roast beef; cook 2-3 minutes or until heated through. Remove from heat; keep warm.
• Combine cheese and milk in bowl. Microwave, stirring every minute, 2-3 minutes or until smooth and heated through; keep warm.
• Place hot dogs onto grill. Grill, turning occasionally, 5-7 minutes or until heated through. Place buns, cut-side down, onto grill. Cook 1-2 minutes or until lightly toasted.
• Place hot dogs into buns; top each with pepper mixture and cheese sauce. Serve with any remaining sauce, if desired.

PHILLY DOGS

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.

PHILLY-STYLE CHEESE DOGS

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the chipolatas, peppers, onion and garlic in a large roasting tin and roast for 25-30 mins or until the sausages are cooked through and the vegetables are starting to caramelise. Gently shake the tin a few times during cooking to help everything to roast evenly.
• When the sausages are almost cooked, warm the cheese sauce following pack instructions and put the rolls in the oven for 4-5 mins to warm through.
• Take the sausages and vegetables out of the oven. Lightly crush the garlic cloves with the back of a spoon to release the cooked garlic, discard the skin and give everything a stir. Season and cut a slit in the rolls, then pile in the sausages, veg and garlic. Spoon in the cheese sauce and serve immediately.

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.

CHILI CHEESE DOGS

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.