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Smoked Philly Cheesesteak
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Smoked Philly Cheesesteak

Smoked Philly Cheesesteak

Ever get stuck choosing between Cheez Whiz and provolone on a cheesesteak? Me too, so stop choosing. This version has the best of both: thin-sliced smoked ribeye, melty provolone, and delicious Whiz.

Makes 2

Ingredients

  • One 1 pound rib eye
  • 2 tablespoons Dijon mustard
  • Kosher salt, coarse ground black pepper, granulated garlic
  • 1 large (or 2 small) poblano peppers, cored and sliced thin
  • 4 red Holland peppers, or 4 red jalapenos, cored and sliced thin
  • Neutral oil
  • 1/2 large yellow onion, sliced thin
  • 1/2 pound cremini mushrooms, stems removed and sliced thin
  • 1 tablespoon soy
  • 1 tablespoon Worcestershire
  • 2 hoagie style rolls, sliced lengthwise and lightly toasted
  • 6 slices provolone
  • 2/3 cup Cheez Whiz

Directions

  1. Preheat smoked to 250
  2. Spread mustard on steak, then season well with the salt, pepper & garlic
  3. Put on smoker, and smoke until 100 degrees, then remove. At this point you can put in the fridge and use later, or slice now - either way it's all good
  4. When you're ready to go, heat smoker to 300 and slice the steak super thin, set aside
  5. Heat a flattop or large non-stick pan over medium high heat, add some oil then the onions and peppers and cook 3-4 minutes until beginning to soften then add the mushrooms - cook 3 more minutes for all veggies, then add the soy & worster - mix well and remove
  6. Heat the pan again, add a bit more oil and the steak, cook, stirring quickly until it changes color, remove
  7. Build: spread the whiz on the bottom of each roll, top with the provolone, then veggies and finally the steak. Close up, and wrap in butcher paper
  8. Put back on the moker for 10 minutes, then remove, cut open and go for it

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