Thanks to our friends at Martin’s Famous Potato Rolls and Bread for sponsoring this delicious Philly Cheesesteak Hot Dog! The classic cheese steak sandwich just never gets old… and today I’m taking it to a whole natha’ level with sautéed onions and peppers, thinly shaved steak, an all-beef hot dog, and a creamy provolone garlic cheese sauce! Nestled inside THE most tender, buttery, golden potato buns from Martin’s, this dog is the perfect summertime grilling sensation!
So, I have to be honest: I am all about Martin’s Potato Rolls! In any form. At any time. These rolls are as good as gold!
There is just something about that sweet buttery taste that goes perfectly with all my summertime grilling… there’s a reason they are ranked as the number one branded burger bun in America! If I’m going to eat a bun, it’s going to be from Martin’s – it’s just that simple. #BestBunsEver
The Story Behind Martin’s Rolls:
Martin’s Famous Pastry Shoppe, Inc, the makers of Martin’s Potato Rolls has a great story: a family business started in the heart of PA, they’ve grown from a converted garage bakery that sold at farmers’ markets to a commercial endeavor selling in major grocers and achieving world domination. And they’re still a family owned business today – I just love that!!
Their success is no accident: they’ve taken a very deliberate and scientific approach to create one of the healthiest and best-tasting rolls, ever. In fact, they’re much healthier than your typical bun…
Martin’s Rolls Are Healthier Than You Think:
- Martin’s has a commitment to source non-GMO ingredients, and have actually evolved their secret recipe to make it healthier – for example, replacing soybean oil with sunflower oil.
- Martin’s uses real milk instead of whey, pure cane sugar instead of high fructose corn syrup, and real butter instead of margarine or butter substitutes.
- They use unbleached high-protein wheat flour too!
- And Martin’s has removed any artificial dyes – they only use natural colorings like turmeric instead. #golden
I could go on and on about these soft and delicious rolls. So, it’s only natural that I would use Martin’s Long Rolls for this incredible tasty Philly Cheesesteak masterpiece! Isn’t it just spectacular!?
You may not know this, but there’s quite the hometown rivalry surrounding Philly cheese steak sliders.
Who Has The best Philly Cheese Steak?
The original was arguably invented by South Philly cheese steak pioneer Pat Olivieri, and was eventually followed by cross-the-street rival Joe Vento of Geno’s. Pat’s and Geno’s continue to have a friendly competition to this day, regularly trading off the title of “Best Cheesesteak in Town.”
And if you don’t live in Philly, no need to wonder “is there a good Philly cheese steak near me?” Because as of today, there’s one waiting for you, right in your own kitchen – Assembly required!
How To Make These Philly Cheesesteak Hot Dogs:
Before we start cooking I’ve got a few Pro Tips for you:
Pro Tip #1: If for some strange reason you don’t already have Martin’s Long Rolls in your pantry, head to the grocery store stat and pick some up. Only the best buns for this Philly dog.
Pro Tip #2: You’re gonna want to make sure you purchase a good quality steak for this recipe. A ribeye or New York strip would be perfect – and be sure to ask the butcher to slice it up for you. Just take the pre-packaged steak to the meat counter and ask them to “shave it nice and thin, but not quite shredded.”
Now let’s get cooking….
Start by adding a large white onion and two peppers (whatever color you prefer) into a large sauté pan with some olive oil and cook over medium heat for 10-15 minutes.
Set those aside, and make your cheese sauce: in a small pan over medium heat, add the chicken stock and cream cheese, stir or whisk until it becomes creamy.
Now stir in the garlic powder and grated provolone (grated parmesan works too) until it’s melted, turn off the heat and set it aside.
You may want to start your grill at this point so it can heat up.
Now for the steak… Heat up a large sauté pan until it’s good and hot. Season your steak with salt and pepper, and add a little olive oil to the pan.
The steak will cook really fast – about 30 seconds per side. I like to cook mine in batches… cover the bottom of the pan with as many pieces as will fit, sauté for 30 seconds, then flip and cook for another 30 seconds. (This will help all of the steak to cook evenly). As each batch of steak cooks, transfer it to a plate and tent it with aluminum foil to keep warm.
By now your grill should be good and hot. Throw your hot dogs on and cook them to your liking.
While the dogs are cooking, heat up your cheese sauce – you may need a tablespoon or two of chicken stock to help it loosen up.
And, if you want those golden long rolls nice and toasted, throw them on the grill for 20-30 seconds, cut side down.
Now it’s time to assemble this yummy creation.
Grab a bun, add your hot dog, layer on the steak, onions, and peppers, then top with that creamy cheesy heavenly sauce. Mmmmmm! It makes me drool just thinking about it.
This Philly Cheesesteak Hot Dog has got to be the greatest thing since, well, sliced buns. Not kidding my friend… this combination is sooo mouthwateringly delicious! But don’t take my word for it – light up that grill and whip up your own this weekend!
If you want more info on Martin’s, plus some monthly coupons, be sure to sign up for their newsletter here.
- 2-4 tablespoons olive oil
- 1 large white onion, sliced
- 2 red, green, or yellow peppers sliced
- 1/3 cup chicken stock
- 4 ounces cream cheese, cut into 8 cubes
- 2½ ounces grated provolone cheese, (or substitute grated parmesan)
- 1/2 teaspoon garlic powder
- 1 pound New York Strip steak, thinly shaved
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 all beef hot dogs
- 6 Martin’s Long Potato Rolls, (hot dog buns)
- 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.
Make sure you purchase a good quality steak for this recipe. A Ribeye or New York Strip would be perfect (I used a NY Strip). Be sure to ask the butcher to slice it up for you – they’ll gladly do this! Just take the pre-packaged steak to the meat counter and ask them to “shave it nice and thin, but not quite shredded.”
Serving Size1 dog w/bun & toppings
Amount Per Serving Calories 575Total Fat 36gSaturated Fat 14gUnsaturated Fat 0gCholesterol 102mgSodium 1192mgCarbohydrates 30gFiber 2gSugar 8gProtein 32g