Ninja Woodfire Philly Cheesesteak

Setup & Preheat: Insert the Flat Top accessory into the Woodfire along with the Air Crisp Basket. Load your Woodfire hopper with pellets and then set it to the Smoker Setting and 200F (93C) and 1 hour for the time.
Prep: Thinly slice the onions and peppers. Wash the mushrooms and dry them. Toss the onions, peppers, and mushrooms in olive oil, then season them with granulated garlic, granulated onion, salt and pepper. Cut your steak into thin strips. Season it with Granulated Garlic, Granulated Onion, Salt, and Pepper. Put the steak a freezer bag or a covered bowl and place it in the fridge.
Smoke: Once the Woodfire says “Add Food” arrange the veggies in the air crisp basket in a nice flat layer. Smoke them for one hour. Once they are done smoking take the basket out and set it to the side.
Griddle: Set the Woodfire to the Grill HI setting and let it preheat for 5-10 minutes. Once the griddle is nice and hot add 2 tablespoon of butter to the left and right sides the griddle and let it melt. Add your steak to the left side, add the veggies to the right. Toss and cook the steak until it is nice and browned all over. Toss and cook the veggies to warm them as the steak is cooking. Mix the steak and veggies and remove them. Add the remaining 2TBSP of butter and toast your hoagie rolls and set them aside. Now take a nice pile of the steak and veggie mixture (estimate amount for one sandwich) and put it back on the griddle. Top the pile with a few spoons of cheesewhiz and then cover with 1-2 slices of provolone. Close the lid and cook for 1-3 minutes or until the provolone has melted.
Assemble and enjoy: Take your hoagie roll and load it up with the steak/veggie mixture. Top with ketchup if you want and ENJOY!!

Ninja Woodfire Philly Cheesesteak

Equipment

Ingredients

Instructions

Video

Nutrition