SMOKED PHILLY CHEESE STEAKS
There's nothing that compares to the experience of eating a cheese steak sandwich at Jim's Steaks on South Street in Philadelphia. But making your own with a touch of smoke added to a few of the ingredients will have you making this go-to sandwich when serving a crowd. There are no hard-and-fast rules when loading up a cheese steak, so feel free to add sauteed mushrooms, marinara sauce, or another cheese of choice, like the more "authentic" Cheese Whiz.
2 pounds rib-eye or sirloin (beef or venison)
1 Tablespoon Smokehouse Black Pepper Jerky Seasoning (or Simple Rub)
1-2 thinly sliced onions
1-2 thinly sliced bell peppers
2-4 cloves garlic, minced
8-16 slices provolone cheese
4-8 hoagie rolls
2-3 tablespoons olive oil
Smokehouse Wood Chips of choice*
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon black pepper
In a small bowl, mix all rub ingredients until thoroughly combined.
Season the beef or venison by rubbing the spices into the meat on all sides. Let meat sit at room temperature 15-20 minutes.
Remove seeds and stems from peppers. Quarter peppers and onions and place on smoker racks.
Prepare Little Chief or Big Chief Smoker by filling the pan with wood chips. Always makes sure clean foil lines the smoker to avoid off-flavors. Preheat smoker until chips begin to smoke. Place seasoned meat on a smoker rack and put in the smoker. Place vegetables on a separate rack above meat to avoid meat drippings. Smoke 45 minutes, using 1 pan of chips.
Remove ingredients from smoker and place meat in the freezer for at least 30 minutes before slicing (cooling meat down will help you get an ultra-thin cut). Slice onions and peppers into thin slivers.
In a large skillet caramelize onions and peppers in a tablespoon or two of olive oil on medium-high heat, add garlic during the last few minutes of cooking. Set aside and keep warm.
Remove meat from the freezer and slice as thinly as possible against the grain with a sharp knife. In the same large skillet, add more olive oil and brown meat in small batches on medium-high heat. Place cheese slices on top of each meat portion and allow to melt before placing on the bun and topping with onions and peppers.
Use condiments of choice on the bun if desired.
*Smoke Flavor Guide