Dub Shack BBQ Makes Cheesesteaks

In Part 5 of the Tailgating for Everyone series, I’ll share my way for making cheesesteaks. Hint:  You don’t need to book a flight to Philadelphia for these delectable guys. Just do it in the backyard but due to the rain, I kept this one inside and worked it in a cast-iron skillet.

INGREDIENTS

1 lb. shaved steak (or one ribeye steak, thinly sliced)

Bell peppers and onions

Hoagie buns

4 tbsp melted butter

Grapeseed oil

Kinder’s The Blend barbecue rub

Provolone cheese

Shredded mozzarella cheese (I used fiesta cheese because I left the store without mozzarella)*

*In lieu of shredded cheese, a cheesesteak more often than not uses Cheez-Whiz

STEP ONE. Normally I would have found a way outside to make this cook happen except for the forecast forced me inside – and proof that tailgating food can be prepared in the kitchen.

But seriously, here is Step One.

Heat up a cast-iron skillet with grapeseed oil and saute the vegetables for 3-4 minutes and put them to the side for a little later. Next, add the shaved steak to the same skillet and cook it until it is no longer pink on any side breaking it up into smaller pieces and place. Don’t forget to season the meat with a salt, pepper, and garlic blend such as Kinder’s The Blend barbecue rub, and do the same to the veggies.

STEP TWO. This is a next-level move and it is completely optional:  Toast the hoagie buns and slather them with melted butter. Throughout the course of this year, I have taken a liking for toasting bread on the grill; it is indeed really simple and adds a layer of flavor to the sandwiches. Of course, soft buns will suffice as this recipe can be altered to your preferences.

STEP THREE. After this bit of light work is finished, the time to assemble sandwiches is near! To do so – or see how I did it – look at the picture below:

With the first brush of butter on hoagies, add the following in order:  bottom half of the bun, provolone cheese, the steak, peppers and onions, more shredded cheese or Cheez-Whiz, and the top half of the bun. Repeat for the number of sandwiches necessary for your tailgate party, add a second brush of melted butter to the top half, and serve immediately!

From the first bite to the last, cheesesteaks are relatively easy to cook and put together plus a gameday favorite among so many of us. This is a recipe I have used off and on depending on time and event since it finds itself in the rotation as a variation of comfort food. As always, thanks for reading and supporting the movement known as Dub Shack BBQ where every day is a GREAT day for barbecue! If there is anything you'd like to see, let me know and I'll get it out to you.

Be blessed, be safe, and be good to each other! Oh - and eat something awesome this week!