SteveB’s Chuckie Cheesesteak

[Steve B]

Well here is one variation of my cheesesteaks.
I love the flavor of smoked chuckies in a cheesesteak. It adds such a great depth to the flavor profile.
Please note that I change it up all the time. But this is what I did tonight.
I cut up one medium onion and two jalapeños. Rough chop.
Seasoned with some good olive oil and "Heaven Made"
That’s incredible seasoning.
Got my BlackStone 17” heated up and sautéed the onions and peppers. About 3 minutes.
Added the smoked pulled chuckie and tossed everything together.
Tonight I also added some "Heaven Made" Flamin Cajun to the mix. Wanted to kick it up a notch.
Let it all get heated up and added the cheese.
I used what I had on hand. 2 slices of Velveeta and 5 slices of American.
Yes there is a reason why they call these things cheesesteaks. 😁
Again let it all meld together and stuff it into the hero, hogie, roll.
Now here’s my little secret. I loosely wrap the cheesesteak in aluminum foil and let it rest for about 10 minutes. This softens up the roll quite nicely. And makes everything all lovey dovey.
So here are the pics.
This is for you Panhead John 😁

[scottranda]

Now I want a cheesesteak!!

[Whiskeyman53]

Now I want a Blackstone.

[Steve B]

Hahaha scottranda Well go and make one. You won’t regret it. I promise. 💪

[Steve B]

Whiskeyman53 Go for it. They are a blast to cook on. I’m probably gonna get the 22” because it gives you a two zone cooking surface with the two burners. But don’t get me wrong I love my 17”.

[Spinaker]

Looking good! I was just talking about making these tonight. I think it is one the menu next for our dinner club.

[Steve B]

Dinner club?
Am I invited?😁
I’ll even do the cooking. 💪

[Mr. Bones]

I could bring a guitfiddle, an a side...

[Spinaker]

You would be if you were ever allowed to leave the state of New York! Steve B

[RonB]

Man - that looks goood!

[Rfhd69]

Damn that looks tasty. Nice job!

[Stuey1515]

That is a work of art mate!!

[DavidNorcross]

Excellent. I have not thought of chuckie for a cheesesteak. Good job!

[Steve B]

You gotta try it. For me it was a game changer.

[DogFaced PonySoldier]

Excellent job, that looks great!

Mississippi pot roast makes an excellent cheesesteak, too, if you haven't done that.

[Steve B]

I’ll have to try that one out. Thanks.

[das85]

Looks amazing and love the idea of using pulled chuckie for this!

[Steve B]

Man. You gotta give it a try. The smokiness adds such depth to it.

[Panhead John]

I checked my caller ID, nothing from you! What the hell man? Looks awesome! Can’t wait to try me one.

[Steve B]

Shoot me a PM. I’ll gladly share #s with ya.

[HawkerXP]

Yum, Yum, Yum!

[Skip]

A GREAT looking Sandwich! I'm hungry for a Chuckie Cheesesteak.

[Steve B]

Thanks Skip. Have you tried one before?

[holehogg]

That looks so good Sir.
Cheesesteak, something I've been promising myself to do. This just pushed me over the edge. See if I can get a chuckie tomorrow for a Tuesday steak out.

[Steve B]

Awesome. You won’t be disappointed.

[TripleB]

Looking good. My wife lived and worked in Philadelphia. Though I am the chief chef and bottle washer, she always makes the cheesesteaks. Looks just like yours (minus the bell peppers since she does not like them) and is making me hungry.

[Steve B]

Thanks brother. I’ll take jalapeños over bells any time. Love the added heat.

[holehogg]

Thank you Steve B.
Not hijacking your post just reviving it because I'm banned from posting on SUWYC channel until the new winter 2021 starts. I took the leap compliments to this thread.
Well I was extremely happy with the results. The only mistake was a little heavy on the hello-peno's but not overly. The guinea pigs only suggestion was serving on a toasted or crispier roll. I was happy with the French loaf I used.

[Steve B]

Looks dang good to me. Nice job HH.

Oh you can never have enough Jalapenos.

[holehogg]

Doing this again the weekend or Monday possibly as have a few bellies to take care of too.
The cooked weight was just short of 2# started with 5.8# bone in. There was a small bit left over for a sammie but it never made it to the bread. Ate without heating out the fridge. It was still juicy and tasted like more. Lots more.
I can see this on my menu as a special very soon.

[Steve B]

That would go over really I'm sure.