Bring home the taste of a Philadelphia classic with these cheesesteak-topped hot dogs.
Of all the things we can put on top of hot dogs, you keep seeing the same ones. You got your Chicago Dog dragged through the garden, you got your Coney Dog loaded with chili, then there are the other common toppings like raw onions, relish, mustard and sauerkraut.
Why aren't we getting more creative?
I recently saw a hot dog on a menu that was topped with cheesesteak, and I jumped at the chance to make it at home and put my own spin on it! I was craving something spicy, so you know I needed my jalapeño and sriracha fix.
A cheesesteak isn't a cheesesteak to me without super caramelized onions.
Sear your meat in a hot, hot cast iron pan.
In go the jalapeños! Make sure some of that pickled jalapeño juice gets in there as well.
One of the biggest flaws of many cheesesteaks is not mixing the cheese in with the meat! Make sure the cheese gets all melty and forms a nice sauce on the steak.
A few extra jalapeños and a dash of sriracha finish off this dog right.
There's a nice spicy bite to the hot dog with the classic, chewy cheesesteak filling. The slight sour from the pickled jalapenos is just the right foil for the super savory meat and dog. The sweet onions also contrast nicely with the spicy sriracha.
Make this tonight and hang on to summer for one more day!
Dan Whalen hopes they serve these at Phillies games. He has been blogging for over 6 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!