Ingredients

• 1 Lb Ribeye – Shaved
• 6 Hot Dogs
• 6 Hot Dog Buns
• 1 White Onion – Sliced
• 1 Green Bell Pepper – Julienne
• Lawry’s Seasoned Salt
• 1/2 Cup Provolone – Shredded

Directions

1. Heat 1 Tbs of oil in a sauté pan over medium heat.
2. Add the shaved ribeye, onions, and green peppers, season with Lawry’s season salt and sauté for 7 to 9 minutes.
3. Cook your hot dogs by your preferred method and doneness.
4. At the last minute, add the shredded provolone to the cheesesteak mixture and combine.
5. Assemble the Philly Dog by placing the hot dog in the bun and topping with the cheesesteak mix.