This super sophisticated hot dog will give your BBQ guests the ultimate steak house experience!
|1 Pkg||(375 g) Schneiders® Juicy Jumbos® Beef Wieners|
|5||soft Italian buns, split|
|2||onions, thinly sliced|
|2 tbsp||(60 mL) butter|
|2 cups||(500 mL) mixed mushrooms, sliced|
|1/2 tbsp||(7.5 mL) fresh thyme, chopped|
|10||slices provolone cheese|
|1/2 cup||(125 mL) steak sauce|
|1 cup||(250 mL) arugula|
PREHEAT grill to medium high heat.
HEAT 2 tbsp butter in a large skillet over medium high heat.
SAUTE onions stirring frequently for 6 to 8 minutes or until onions are caramelized and softened.
SEASON with salt and pepper.
REMOVE onions into a bowl and set aside to keep warm.
IN the same skillet melt remaining butter.
SAUTE mushrooms for another 6 to 8 minutes or until softened and browned.
ADD thyme and season with salt and peppers.
REMOVE from heat and keep warm.
GRILL hot dogs for 6 to 10 minutes turning frequently or until an internal temperature of 165 degrees is reached.
PLACE two slices each of provolone into the split of buns.
DIVIDE mushrooms, onions and arugula between buns and top with hot dogs.
DRIZZLE steak sauce over top.
For an extra kick mix ½ cup mayonnaise with 3 tbsp of prepared horseradish and season with pepper. Serve with hot dog.
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