Equipment You’ll Need
- Competition Blend Wood Pellets
- Louisiana Grills 800 Premier (or similar smoker)
- BBQ Gloves
- BBQ Cutting Board
- Yonedas Okami Chef Knife
- Foil Trays
Ingredients
- 2 Sirloin Steaks
- 1 Green Pepper, diced
- 1 Small Onion, diced
- ¼ cup Yonedas White Seasoning
- ½ cup Provolone Cheese, grated
- ½ cup Salted Butter
- 4 Hoagie/Sub Rolls or Buns
- ¼ cup Smoke Show Lightly Smoked Jalapeno Aioli
Instructions
1. Preparation
- Preheat your smoker to 350°F.
- Season the sirloin steaks with Yonedas White Seasoning and let them rest for 20 minutes to absorb the flavors.
- Place a skillet or griddle on the smoker to heat up.
2. Smoking Your Steaks and Vegetables
- Place the steaks on the smoker, using an internal thermometer to monitor the temperature.
- In the heated skillet, add the diced onions and green pepper along with half of the butter. Stir regularly until the vegetables become caramelized, then set them aside.
3. Taking the Steaks to the Right Temperature
- Cook the steaks until they reach an internal temperature of 130°F (medium-rare).
- Once done, remove the steaks from the smoker and allow them to rest for at least 5 minutes.
4. Slicing the Steaks and Assembling the Philly
- Slice the steaks against the grain very thinly, almost to a shaved thickness for easy sandwich assembly.
- Mix the thinly sliced steak with the caramelized onions, green peppers, and grated provolone cheese. Place the mixture in a foil tray and return it to the smoker to melt the cheese.
5. Buttering Your Buns
- Butter the hoagie rolls generously.
- Place the buttered buns face down on the smoker for a couple of minutes to toast them.
- Once toasted, drizzle a generous amount of Smokeshow Lightly Smoked Jalapeno Aioli onto the buns.
- Fill the toasted buns with the steak, vegetable, and melted cheese mixture.
Quick Recap:
- Preheat smoker to 350°F.
- Season the steaks with Yonedas White Seasoning and rest for 20 minutes.
- Smoke steaks and cook onions and peppers with butter in the skillet.
- Once steaks reach 130°F, remove and rest for 5 minutes.
- Slice steaks thinly and mix with vegetables and cheese.
- Place the mixture back on the smoker to melt cheese.
- Butter and toast buns, drizzle with aioli, and fill with Philly mixture.
Helpful Tips and Notes
What is the best steak for a Philly Cheesesteak?
Traditionally, Ribeye is the preferred cut for Philly cheesesteaks due to its tender texture and rich fat content. Sirloin is a great alternative, though other options like Tenderloin, Striploin, Skirt Steak, Flank Steak, or Tri-tip can also work well for this recipe.
What is the best cheese for Philly Cheesesteak?
We used Provolone, which melts beautifully and adds a creamy texture to the sandwich. Other great options include Marble, Aged Cheddar, Mozzarella, Monterey Jack, Gouda, Fontina, and Gruyère.
What if I am Gluten-Free?
This recipe is naturally gluten-free, but be sure to substitute the hoagie buns with gluten-free options to make it suitable for those with gluten sensitivities.
Are Philly Cheesesteaks and Italian Beef Sandwiches the same thing?
No, they’re different! Italian Beef Sandwiches feature beef and pickled giardiniera (onions and peppers) on a bun dipped in au jus. In contrast, a Philly Cheesesteak uses fried vegetables (not pickled) and includes cheese but no au jus. However, wouldn’t it be fun to combine the two into a Hot Italian Philly Beef Sandwich?