Barbecue Journey with Dan ‘The Man’ — Cheese Steak!

I'm a little late with your recipe this week. By four days, I know. Look at it this way: I'm giving you a great recipe from a new book (NFL Gameday Cookbook by Dr. BBQ), and you can make it this weekend!

It's been a long week for me after spending several days in BBQ country -- North Carolina. Flights were delayed, sequestration directly affected my life, and I barely made it home.

A brief note on North Carolina before I get into the recipe. This, from The Pit:

One cannot go wrong when one consumes cheese steak. To me, it feels as American as hamburgers and hot dogs.

And y'all overwhelmingly wanted the traditional recipe. I emphasize traditional. Cheese steak is one of the more widely-interpreted sandwiches. It can be made with peppers and onions and Swiss cheese, just cheese, different kinds of peppers, etc.

What I made is traditional cheese steak, which is no more than steak, onions and Cheez Whiz on a hoagie roll.

Simple. Feel free to experiment. Personally, I enjoy cheese steak with lots of peppers and onions and provolone cheese.

Big Chuck Tries It

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Here's what you need:

1/2 cup vegetable oil, divided
2 Vidalia (or sweet) onions, chopped
2 pounds top round, sliced paper thin
2 tablespooons seasoned salt
6 hoagie rolls
1 1/2 cups Cheez Whiz

Directions

1. Prepare steak

Slice steak and season with seasoned salt on both sides.

2. Cook Onions

In a large skillet over medium-high heat, warm the 1/4 cup of oil and sautee the onions until soft.

2. Cook steak

In another large skillet, warm the rest of the oil under medium-high heat and cook steak until medium. About 10 minutes.

3. Plate

Spread the Cheeze Whiz on a hoagie roll and place steak directly on the roll. Top with onions. Serve with chips and a soda.

4. Take a bite shot