Philly Cheesesteak Corndog

Who loves a mean Philly cheesesteak? You do? Me too! And that is why I decided to recreate it in my kitchen.

The traditional Philly cheesesteak recipe is made with juicy sweet ribeye steak, sauteed onions, and cheese and sandwiched in a delicious hoagie roll. But I wanted adventure. I wanted MORE. So I added green peppers and mushrooms to mine... No, I didn't stop there! I had rolled it into a sausage, stuck a skewer to it, smothered it in cornmeal batter, and deep-fried it. The result? Philly Cheesesteak Corndog

Promise this is the best Bobby Boyd Original that's ever going to honor your taste buds, right after the Easy S'mores Popcorn Bake Recipe. And if you have never had the classic Philly cheesesteak, it will be my pleasure to give you your first taste of something even more special. 

Just follow my recipe, have fun making it, and your Philly cheesesteak corndogs will come out great. 

The recipe isn’t complicated and it uses really simple easy-to-get ingredients. The most important ingredient needed for this recipe is the transglutaminase (aka meat glue) because it will help bind your cheesesteak together, but you still have to semi-freeze it for up to an hour so it can firm up. 

A Bobby Boyd Original that will have you stuffing your face with deliciously cooked steak, gooey sweet cheese, and tasty vegetables snuggled in cornmeal batter. It is the Philly Cheesesteak Corndog Recipe — serve with your favorite dipping sauce for a taste of heaven.

Let’s get straight to the recipe!

Philly Cheesesteak Corndog

Philly Cheesesteak Corndog

Serving
SERVING
PREP TIME
prep time
1 hour 35 minutes
Cook Time
COOK TIME
15 minutes
Philly Cheesesteak Corndog
INGREDIENTS
19
Philly Cheesesteak Corndog
TOTAL TIME
1 hour 50 minutes

EQUIPMENT

Large mixing bowl

Spatula

Knife

Cutting board

Measuring cups and spoons

Non-stick skillet 

Small deep pot

Plastic wrap

Freezer 

Skewers

Candy thermometer


INGREDIENTS

For the Corndog Batter:

2 cups of Cornmeal

2 cups of All-purpose flour

1/2 cup of Granulated white sugar

8 teaspoons of Baking powder

1 teaspoon of Kosher salt

1/2 teaspoon of Black pepper

2 large eggs

2 cups of Milk 

For the Cheesesteak:

16 oz of Boneless ribeye steak

Salt to taste

Pepper to taste

2 tablespoons of Unsalted butter

2 tablespoons of Worcestershire sauce

Half of a white onion, finely sliced

Champignon mushroom, as desired

Half of a green bell pepper, finely diced 

American cheese slices, as desired

ACTIVA Transglutaminase (aka meat glue)

Vegetable oil, as desired


INSTRUCTIONS

Instructions:

To make the corndog batter

  1. Add the dry ingredients — cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and black pepper — into a large mixing bowl. Combine the ingredients by mixing thoroughly with a spoon or fork. Then, crack in the eggs and measure in the milk. Mix until it forms a thick, smooth batter. Set aside. 

Time to make the cheesesteak...

  1. Slice the ribeye steak thinly so that it will cook quickly. Sprinkle some salt and pepper on it. Set aside.
  2. Next, cut as many mushrooms as you want into fine, thin slices. Then, dice half of one green pepper and finely slice half of one white onion. Leave all three ingredients on the cutting board.
  3. Melt a tablespoon of butter in a non-stick skillet on medium heat. Once hot, add the finely chopped white onion, green onion, and mushroom and stir while it cooks until the onions turn translucent. Let it down from the heat and transfer the cooked vegetables into an empty bowl.
  4. Place the skillet back on the heat and melt another tablespoon of unsalted butter. Add the thinly sliced ribeye steak to sizzle and cook for 3-4 minutes before adding the Worcestershire sauce. Let it cook for another 2 minutes before adding the vegetables back in. 
  5. Sprinkle a handful of the meat glue on the sizzling steak and vegetables. And add as many slices of your preferred cheese as you want to melt nicely on top. Once the cheese has melted completely, let the skillet down from the heat and transfer its content to your cutting board. 
  6. Lay your plastic wrap on the kitchen counter and scoop a spoonful of the cheesesteak onto it. Use your spoon to arrange it in a straight line and wrap (and roll) it in the plastic wrap to form a cylinder shape — Just like a sausage. Remember to twist both corners of the wrap so that the meat won't fall out. Do this till you exhaust all the cheesesteak on the cutting board. 
  7. Place all the rolled cheesesteak in the freezer to semi-freeze for about an hour and 10 minutes. 
  8. Once the cheesesteaks are out of the freezer, unwrap them and pierce each one with a skewer. Holding the end of the skewer, dip the cheesesteaks into the corndog batter you made earlier.
  9. Pour oil into a small deep pot and place it on high heat. Place a candy thermometer inside the pot of oil and watch as the temperature rises to 375 F. 
  10. Place the cheesesteak corndog into the hot oil to fry for 5 minutes. Transfer to a plate lined with paper towels to remove excess oil. Serve hot with spicy yellow mustard or A.1. as a dipping sauce. 

Notes:

  1. If you don’t semi-freeze the cheesesteak corndogs enough, they will break when you try to pierce them with skewers, and you will end up with cheesesteak corndog nuggets.
  2. Make sure to slice the ribeye steak thinly. Use a sharp knife. Partially freezing the meat will also help make it firm enough to slice. 

Who loves a mean Philly cheesesteak? You do? Me too! And that is why I decided to recreate it in my kitchen.

The traditional Philly cheesesteak recipe is made with juicy sweet ribeye steak, sauteed onions, and cheese and sandwiched in a delicious hoagie roll. But I wanted adventure. I wanted MORE. So I added green peppers and mushrooms to mine... No, I didn't stop there! I had rolled it into a sausage, stuck a skewer to it, smothered it in cornmeal batter, and deep-fried it. The result? Philly Cheesesteak Corndog

Promise this is the best Bobby Boyd Original that's ever going to honor your taste buds, right after the Easy S'mores Popcorn Bake Recipe. And if you have never had the classic Philly cheesesteak, it will be my pleasure to give you your first taste of something even more special. 

Just follow my recipe, have fun making it, and your Philly cheesesteak corndogs will come out great. 

The recipe isn’t complicated and it uses really simple easy-to-get ingredients. The most important ingredient needed for this recipe is the transglutaminase (aka meat glue) because it will help bind your cheesesteak together, but you still have to semi-freeze it for up to an hour so it can firm up. 

A Bobby Boyd Original that will have you stuffing your face with deliciously cooked steak, gooey sweet cheese, and tasty vegetables snuggled in cornmeal batter. It is the Philly Cheesesteak Corndog Recipe — serve with your favorite dipping sauce for a taste of heaven.

Let’s get straight to the recipe!

Philly Cheesesteak Corndog

Philly Cheesesteak Corndog

Serving
SERVING
PREP TIME
prep time
1 hour 35 minutes
Cook Time
COOK TIME
15 minutes
Philly Cheesesteak Corndog
INGREDIENTS
19
Philly Cheesesteak Corndog
TOTAL TIME
1 hour 50 minutes

EQUIPMENT

Large mixing bowl

Spatula

Knife

Cutting board

Measuring cups and spoons

Non-stick skillet 

Small deep pot

Plastic wrap

Freezer 

Skewers

Candy thermometer


INGREDIENTS

For the Corndog Batter:

2 cups of Cornmeal

2 cups of All-purpose flour

1/2 cup of Granulated white sugar

8 teaspoons of Baking powder

1 teaspoon of Kosher salt

1/2 teaspoon of Black pepper

2 large eggs

2 cups of Milk 

For the Cheesesteak:

16 oz of Boneless ribeye steak

Salt to taste

Pepper to taste

2 tablespoons of Unsalted butter

2 tablespoons of Worcestershire sauce

Half of a white onion, finely sliced

Champignon mushroom, as desired

Half of a green bell pepper, finely diced 

American cheese slices, as desired

ACTIVA Transglutaminase (aka meat glue)

Vegetable oil, as desired


INSTRUCTIONS

Instructions:

To make the corndog batter

  1. Add the dry ingredients — cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and black pepper — into a large mixing bowl. Combine the ingredients by mixing thoroughly with a spoon or fork. Then, crack in the eggs and measure in the milk. Mix until it forms a thick, smooth batter. Set aside. 

Time to make the cheesesteak...

  1. Slice the ribeye steak thinly so that it will cook quickly. Sprinkle some salt and pepper on it. Set aside.
  2. Next, cut as many mushrooms as you want into fine, thin slices. Then, dice half of one green pepper and finely slice half of one white onion. Leave all three ingredients on the cutting board.
  3. Melt a tablespoon of butter in a non-stick skillet on medium heat. Once hot, add the finely chopped white onion, green onion, and mushroom and stir while it cooks until the onions turn translucent. Let it down from the heat and transfer the cooked vegetables into an empty bowl.
  4. Place the skillet back on the heat and melt another tablespoon of unsalted butter. Add the thinly sliced ribeye steak to sizzle and cook for 3-4 minutes before adding the Worcestershire sauce. Let it cook for another 2 minutes before adding the vegetables back in. 
  5. Sprinkle a handful of the meat glue on the sizzling steak and vegetables. And add as many slices of your preferred cheese as you want to melt nicely on top. Once the cheese has melted completely, let the skillet down from the heat and transfer its content to your cutting board. 
  6. Lay your plastic wrap on the kitchen counter and scoop a spoonful of the cheesesteak onto it. Use your spoon to arrange it in a straight line and wrap (and roll) it in the plastic wrap to form a cylinder shape — Just like a sausage. Remember to twist both corners of the wrap so that the meat won't fall out. Do this till you exhaust all the cheesesteak on the cutting board. 
  7. Place all the rolled cheesesteak in the freezer to semi-freeze for about an hour and 10 minutes. 
  8. Once the cheesesteaks are out of the freezer, unwrap them and pierce each one with a skewer. Holding the end of the skewer, dip the cheesesteaks into the corndog batter you made earlier.
  9. Pour oil into a small deep pot and place it on high heat. Place a candy thermometer inside the pot of oil and watch as the temperature rises to 375 F. 
  10. Place the cheesesteak corndog into the hot oil to fry for 5 minutes. Transfer to a plate lined with paper towels to remove excess oil. Serve hot with spicy yellow mustard or A.1. as a dipping sauce. 

Notes:

  1. If you don’t semi-freeze the cheesesteak corndogs enough, they will break when you try to pierce them with skewers, and you will end up with cheesesteak corndog nuggets.
  2. Make sure to slice the ribeye steak thinly. Use a sharp knife. Partially freezing the meat will also help make it firm enough to slice.