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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this in Woman's World magazine a while back and plan to try them for the Fourth. They sound delightfully different and fun, although I think when I make them, I'll grill the dogs. Also, I feel compelled to add seasoned, finely crumbled and nicely browned ground beef over the pepper mixture, THEN add the Cheez Whiz. Voila!-A Philly Cheese Steak Dog ! Or maybe a Philly Chili dog? I'm just sayin'... Ingredients:
3 tablespoons butter, at room temperature |
1 red bell pepper, sliced |
1 green bell pepper, sliced |
1 onion, sliced (1 cup) |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
4 hot dog roll, split |
4 hot dogs |
1/2 cup cheez whiz, from a 15 oz. jar, heated |
Directions:
1. In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Add peppers, onion, and oregano; cook, stirring occasionally, until tender, 10-12 minutes.
2. Meanwhile, combine garlic powder and and remaining 2 tablespoons butter; brush over split sides of rolls. If desired, heat grill pan over medium-high heat. Grill rolls, split side down or bake on oven until toasted; reserve.
3. Remove pepper mixture from skillet; reserve. To same skillet add hot dogs; cook, turning, until heated through and lightly browned, about 7 minutes. Place hot dogs in rolls. Top with reserved pepper mixture and Cheez Whiz.
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