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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
Heat 1 Tbs of oil in a sauté pan over medium heat.
Add the shaved ribeye, onions, and green peppers, season with Lawry’s season salt and sauté for 7 to 9 minutes.
Cook your hot dogs by your preferred method and doneness.
At the last minute, add the shredded provolone to the cheesesteak mixture and combine.
Assemble the Philly Dog by placing the hot dog in the bun and topping with the cheesesteak mix.
Ingredients
Hot Dog Buns
Hot Dogs
1 Cup Lettuce – shredded
4 x 2oz containers of Chunky Guacamole or Spicy Guacamole (available at your local grocer)
3 Roma Tomatoes – seeded and diced
1 1/2 Cups Cheese of your choosing – shredded
Taco Sauce
Directions
Cook your hot dogs by your preferred method and doneness.
Assemble the hot dog: hot dog bun, spread the guacamole on one side of the bun, place shredded lettuce on the bottom, top the lettuce with the hot dog, add diced tomatoes on the side opposite the guacamole, and finish the taco dog by topping the hot dog with shredded cheese and taco sauce .
Ingredients
3/4 Cup Mayo (Duke’s is best)
2 Tbs Ketchup
2 Tbs Dill pickles – finely chopped
1 Tsp Horseradish
1 Tsp White vinegar
1 Tsp Worcestershire
1 Tsp White sugar
1/2 Tsp Onion powder
1/2 Tsp Paprika
1/4 Tsp Garlic powder
Directions
Mix all of the ingredients in a coverable container. Cover and place in the refrigerator at least 30 minutes before cooking.
Layer the sauce on the bun or on the burger. Your choice.