Harper's Philly Philly Dog Recipe

Prepare and chop steak

Pat the ribeye dry with paper towels. Trim excess fat if desired. Using a sharp knife, slice the steak across the grain into thin strips (about 1/4 inch), then roughly chop those strips into small bite-sized pieces. Aim for about 1/4–1/2-inch pieces so they meld well on the bun.

Season the chopped ribeye pieces with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp vegetable oil and swirl to coat. Add the chopped ribeye in a single layer (work in two batches if necessary to avoid steaming). Let cook, undisturbed, 1–2 minutes to develop a brown crust, then stir and press pieces against the pan to maximize browning. Continue cooking another 2–3 minutes until browned but still juicy. Remove from pan to a warm plate and keep warm.

Using the same skillet (wipe out any large burnt bits if necessary), reduce heat to medium and add 2 tbs olive oil. Add the sliced onions and green pepper strips in an even layer.

Season with 1 tsp salt and 1/2 tsp black pepper. Let the vegetables cook, stirring occasionally, 8–10 minutes until the onions are translucent and the peppers are tender with some browned edges. If you prefer them extra soft, cook up to 12 minutes.

If the pan is dry, add a splash of oil or a tablespoon of water to deglaze and pick up fond from the ribeye; this will add flavor. Once softened and slightly caramelized, transfer the vegetables to a plate and keep warm.

If using hot dogs: cook the sausages according to package directions (grill, pan-fry, or simmer) until heated through. Keep warm.

Spread the softened butter on the inside cut sides of the 4 buns. Heat a clean skillet over medium heat and toast the buns, buttered side down, 1–2 minutes until golden and crisp. Remove buns and keep warm.

Place the toasted buns on a sheet pan or plates. If using mustard, spread about 1/2 tbs mustard inside each bun (adjust to taste).

Divide the chopped ribeye evenly among the 4 buns, placing a generous portion into each. If using cooked sausages, nestle a sausage in each bun first, then top with chopped ribeye (Harper-style double-meat).

Top the ribeye with the sautéed green peppers and onions, dividing evenly.

Top each assemble with 2 oz (about 2 slices or a small handful shredded) of Cooper Sharp cheese. Return the assembled hot dogs to the warm skillet or place under a broiler 1–2 minutes until the cheese melts — watch closely to avoid burning.

Optional: garnish with pickled sport peppers or sliced pickles and serve immediately while hot.

Place the assembled Harper's Philly Philly Dogs on a platter. Serve with extra mustard, napkins, and any additional condiments on the side. Enjoy.