YOU DON'T KNOW TILL YOU DAN-O
Another copycat recipe from one of my favorite spots in Louisville, KY. This spicy Philly cheesesteak has tons of steak, cheese, bacon, and Dan-O’s Seasoning! If you’ve never tried bacon on a Philly cheesesteak, well this is the next step for you. This recipe takes about 30 minutes and can be done inside on the stove or outside on the griddle.
The restaurant that inspired this dish is Flanagan’s Ale House on Baxter Ave. Everything there is great, but I get their spicy Philly sandwich almost every time. There are a few differences in mine, though. They put mushrooms on theirs, which I don’t really do, so I added diced jalapenos. And I used a spicy Dan-O’s mayo instead of cayenne mayo, for obvious reasons. You’ll need to try theirs for the real deal, but mine definitely satisfied!
I used a big stainless steel pan this time around because I didn’t have a big enough cast iron thing and didn’t want to break into the camping gear for my griddle. It worked just fine, though. I used some mini hoagies because the quality of the bread looked better than the big hoagies at my local grocery. They were awesome and I didn’t overstuff myself!
You can also slice your own ribeye or use provolone cheese. Butchers will sometimes slice a ribeye for you if you’ll ask. I just wanted something quick and easy today and the shaved beef in the tub works fine.
Serve spicy Philly cheesesteak sandwich with fries or chips. Enjoy!
- 16 oz of thinly-sliced ribeye or shaved beef
- 1 small onion diced
- 2 large jalapenos diced
- 1 tbs butter
- 4 hoagie rolls
- 4 slices mozzarella cheese
- Cooking Oil
- Sriracha sauce
- 8 slices of bacon
- Dice up your onion and jalapeno. Set to the side.
- Start your bacon in the oven. Season with spicy Dan-O’s then cook on a baking sheet at 350 degrees for 20-30 minutes until desired crispiness.
- Melt butter onto your hot cooking surface and toast the bottom side of your hoagie until it’s brown and crisping on the sides. Set to the side.
- Add your onion and jalapeno to the cooking surface with some hot oil. Cook for 4-5 minutes until they reach your desired softness. Remove and set to the side.
- Add your ribeye to the cooking surface with some oil and a few hearty pours of spicy Dan-O’s Seasoning. Cook for a few minutes on each side until no longer pink and chop up with your spatula.
- Mix the onions and peppers in with the Philly meat and make sandwich-sized piles. Put your cheese overtop the piles to melt, turn the heat off, and cover.
- Add mayo to the bottom of your hoagie roll and sprinkle spicy Dan-O’s over it making your spicy Dan-O’s mayo. Add cayenne pepper for added heat. Add cooked bacon to the hoagies for your second layer.
- Add your piles of cheesy steak, pepper, and onion filling to your hoagies. Drizzle with sriracha sauce before closing or wrapping.