Frank's RedHot Cheesesteaks
By: Jordan Farnum @farnumgrindtime
Made With:
Thinly sliced ribeye, peppers, onions, and mushrooms come together in a fiery twist on the classic Philly cheesesteak, smothered in a creamy Frank’s RedHot® cheese sauce. Served on soft rolls, every bite delivers Frank’s signature heat with rich, cheesy, and savory flavor. Recipe and Photo Credit: Jordan Farnum @farnumgrindtime
Thinly sliced ribeye, peppers, onions, and mushrooms come together in a fiery twist on the classic Philly cheesesteak, smothered in a creamy Frank’s RedHot® cheese sauce. Served on soft rolls, every bite delivers Frank’s signature heat with rich, cheesy, and savory flavor. Recipe and Photo Credit: Jordan Farnum @farnumgrindtime
Key products
Instructions
Instructions
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Heat 1 tablespoon of oil in a large skillet on high heat. Chop up the shaved ribeye into small pieces. Add ribeye into skillet. Let cook for 3 to 4 minutes. Flip ribeye over in skillet and add garlic powder, onion powder, smoked paprika, black pepper, cayenne and if desired, a couple dashes of Frank's RedHot® Hot Sauce. Set aside in a large bowl covered to keep warm.
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In the same skillet, on a medium heat add remaining 1 tablespoon of oil, bell peppers, onions, mushrooms and salt. Cook and stir 8 to 10 minutes or until browned. Place in the large bowl with the ribeye and mix together.
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In a large saucepan on a low-medium heat add butter. Once melted, whish in flour and cook for 3 to 4 minutes. Add garlic powder, onion powder, smoked paprika and cayenne toast until fragrant. Gradually whish in the half & half, adding 1/4 cup at a time. Allow the mixture to come to a simmer before adding the next. When all the half & half is added bring the sauce to a simmer. Whisk in the Gruyere, mozzarella, Cheddar and American cheese, adding 1/2 cup at a time and whisking till fully melted.
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Add the cream cheese, nutmeg, mustard, and Frank's RedHot® Hot Sauce. Mix until cream cheese is melted in. If cheese sauce gets too thick, add a splash of half & half until you reach desired consistency.
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In large skillet on medium-high heat, add the ribeye, veggies and half of the cheese sauce, top with your rolls, then cover for 30 seconds to steam the roll slightly. Using a spatula, lift the filling into the roll and top with the remaining cheese sauce and serve.
