Hot Dog Cheese Steaks | Chef Tom X All Things Barbecue

Hey everybody, I'm Chef Tom with atbbq.com and this is hot dog cheesesteaks. Let's just get this out of the way. I'm about to break all of the rules of cheesesteak. We're not using steak, we're using hot dogs. We're gonna put American cheese on it, not Cheez Whiz or provolone. We're not gonna use a hoagie bun, we're gonna use a brioche bun. So get mad now, get over it later. The onions are gonna take the longest time to cook, so we're gonna get started with those. I'm gonna cut off both ends and then we'll slice them from pull to pull. So we're not going super thin with these, kind of a medium slice here. But these things melt down quite a bit, so for a half dozen hot dogs, we're gonna need a couple onions. Today we're cooking on the Yoder Smokers YS640S Pellet Grill. It's running hickory pellets at 450 degrees and we're gonna be cooking on the griddle. I'm gonna hit the griddle with some of our spray duck fat and we'll get our onions down. And we are gonna season these, but I will warn you, don't go heavy on the seasoning, because hot dogs are salty and cheese is salty, so you don't need to add a lot of salt. In fact, I'd recommend using a rub that doesn't have a ton of salt in it. So that's why we're using the Cattleman's Grill Trail Dust. Salt content's not super high and we're just gonna go light. This'll just add flavor more so than salt. This isn't gonna be a low and slow caramelization, we're just looking to get a little color on here and soften the onions up. All right, so now for the hot dogs, what we're gonna do is we're just gonna slice these nice and thin. I'm not gonna lie, this is something that I saw on probably Instagram, and I saw someone using a peeler to peel their hot dogs and it did not work. It didn't, so I'm gonna use my knife. The good thing is it's not super important exactly the shape, because this is all just gonna get piled onto a sandwich. So do this the easiest way for you. Just try to get some thin, consistent slices. Onions are looking good now. We're gonna push those to the back and we'll start to cook off the hot dogs. A little more duck fat is what's classier than duck and hot dog. We're just looking to get a good sear on these and warm them up, and we're gonna divide them and put some cheese on top. Just starting to get some color on our hot dog strips here. Let's also warm up our buns while we're at it. We're gonna just kind of toast those up here at the front. Warm them up, loosen them up, get a little color on the outside. Buns are looking good now. We're gonna start to mix everything up. I love onions, especially grilled onions, so I'm gonna use all of these. If you think that's too much, then just use whatever you feel like is best for you. So we'll give these a good mix first, and then we're gonna portion them out so that we can slide them right onto the hot dogs. Let's just go ahead and overload these dogs and only do four of them, since that's how many buns we've got toasted off right now. Get that divided up, kind of shaped into your hot dog bun shape, and then we're gonna start throwing cheese on top. Good old American cheese right here. Super melty. This won't take long at all. But we'll close up the lid, give them the opportunity to melt down. So that only took about a minute. We're gonna slide that off the griddle and right onto the bun. All right, let's top it all off with a little bit of hot sauce, because you know me, I like my hot sauce. Get a bite. I'm not mad at it. I'm pretty happy about it. Look, it's weird. It's not a classic combination of a cheesesteak. I don't even know if we can call it a cheesesteak, but there's cheese on it and there's meat on it. And the thing I love about this is, as big as that griddle is, you can make up a dozen of these things and feed a crowd, especially with 4th of July coming up. And it's gonna be a crowd pleaser. Like, I'm pretty sure of that. Thank you guys so much for watching. Be sure to check out atbbq.com for all the products featured in today's video. If you enjoy the recipe, hit that subscribe button. And if you have any questions or comments or there's anything you'd like to see me cook, let me know in the comments section down below and let's be good to one another. For more recipes, tips, and techniques, head over to atbbq.com slash the sauce. All Things Barbecue, where barbecue legends are made.