The Cowboy Wok Discada is a versatile cooking tool for any outdoor kitchen. Try this take on the classic Philly dish.
Ingredients
- 1-2lb Beef Ribeye Steaks
- 1-medium onion
- 2-3 bell peppers the color of your choosing
- Butter
- Olive oil
- Steak seasoning of your choosing
- Hoagie Bread
- Pack of provolone cheese
Directions
- Partially Freeze your steak or steaks so you can slice them before cooking
- Once you have them sliced add seasoning to taste. Go ahead and cut up your onions and peppers and set aside with your cut and seasoned steak.
- Warm up your Carolina Cooker Cowboy Wok to medium heat. Add a little olive oil to the center of the Wok.
- Lay your Hoagie buns opened up on the top edges of the wok. You may have/want to spin or flip them while cooking Meat and Veggies.
- Once Olive oil has heated up go ahead and dump you veggies in the oil and start them cooking, stirring occasionally. You may want to add butter while cooking to keep from browning too much
- Set cut meat on the sides of the Wok with bread
- Once the veggies are cooked to your liking of tenderness slide them up to the edges and move the meat to the center of the wok. (You May need to add more olive oil or butter or both)
- Once the meat is cooked to your liking go ahead and lower heat and mix veggies and meat together.
- As you get the meat and veggies mixed up good go ahead and lay a piece of the provolone cheese on top of a section of the mixture big enough for one piece of bread
- Once the cheese is melted scoop it up and slap it on your bread that you've been toasting. Cut the sandwich in half and get after it. Unless you're brave then try it whole!
- Enjoy!
