The Outlaw Cheesesteak

A bold, over the top cheesesteak loaded with shaved beef, melty white American and provolone, smoky bacon, charred peppers and onions, and finished with a glossy blueberry chipotle butter drizzle. Messy, rich, and completely out of line in the best way.

Yield: 4 Sandwiches
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: Griddle or Blackstone

Ingredients

• 1½ to 2 lbs pre cut shaved beef

  Bread:

• 4 large hoagie rolls

• 3 tbsp butter, softened

  Veggies:

• 1 large onion, thin sliced

• 1 red bell pepper, thin sliced

• 8 oz mushrooms, sliced

• 2 jalapeños, sliced

• 1 tsp coarse black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 to 1½ tbsp Johnny’s French Dip Au Jus concentrate

• Salt to taste

• 8 slices white American cheese

• 4 to 6 slices provolone cheese

• 8 strips bacon

• 1 to 2 cups crispy onion strings

• 2 to 3 green onions, sliced optional

• Blueberry chipotle jam 1 to 2 tbsp butter

Directions

1. Cook bacon until done but still slightly bendy and set aside.

2. Cook onion, bell pepper, mushrooms, and jalapeños on a hot griddle or skillet until softened with a light char. Add a small amount of au jus concentrate at the end, toss, and remove.

3. Butter hoagie rolls and toast until golden. Add white American to the bottom buns and provolone to the top buns and warm until melted.

4. Cook shaved beef on a hot surface, let it sear, then chop and turn. Season with black pepper, garlic powder, and onion powder. Add remaining au jus concentrate and cook another 30 to 60 seconds.

5. Add cooked veggies back into the meat and mix quickly.

6. Warm blueberry chipotle jam with butter until smooth and pourable.

7. Build sandwiches by piling meat and veggies onto the bottom buns, adding bacon, drizzling with the blueberry chipotle butter, topping with crispy onions and green onions if using, then closing with the top bun.