Philly Cheesesteak Sausages

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1:05 - Prep 0:45 / Cook 0:20

Drawing inspiration from the beloved Cheesesteak, these succulent homemade sausages are bursting with all the luscious textures and savory flavors you expect from Philly’s most famous sandwich. Stuffed to the brim with sauteed onions, vibrant green peppers and ribbons of melted American cheese—these juicy links pack bold flavors and satisfying snap into every bite.



This recipe was created by our partner, Joe Lapp, who made the dish on our Rambler Tabletop Charcoal Grill, but you can make it on your grill or smoker.  

6 Servings


Philly Cheesesteak Sausages
  • 7 pounds brisket, coarsely ground
  • 3 pounds pork shoulder, coarsely ground
  • 1 pound sharp American cheese
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 6 tablespoons salt
  • 1 1/3 tablespoons black pepper, coarsely ground
  • 1 pack nonfat dry milk powder
  • 1 pack sausage casings
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Step 1 Of 16
1. Slice the green peppers and onions.
2. Place a pan over medium heat. Add peppers and onions to the pan and saute until tender and cooked through.
3. Remove from heat, drain any excess liquid and set aside in the refrigerator.
4. Slice your American cheese into ½ inch cubes. Set aside in the refrigerator.
5. In a small bowl, combine the salt and pepper and set aside.
6. Slice the brisket and pork belly into 1 to 2 inch cubes. Season with salt and pepper mix and set aside.
7. Assemble your grinder and grind the meat using a coarse plate two times.
8. Using gloves, place the ground meat in a large bowl and combine with the ground meat, cheese, peppers, and onions.
9. Add the dry milk and combine until the meat becomes tacky. Set aside.
10. Rinse the casings thoroughly with warm water, fill with sausages and place the sausage links in the refrigerator to cool overnight.
11. Preheat your grill to low heat, about 200–225°F.
12. When the grill is ready, place the sausages directly on the grill and cook until the internal temperature reaches 155–160°F, turning every few minutes.
13. Fill a pan with ice water. Place the sausages directly in the ice bath. Let cool for about 15-20 minutes.
14. Remove from the ice bath and place the sausages on a rack until completely dry.
15. Place the sausages on the grill again and cook until the internal temperature reaches 155-160°F. Turn the sausages every few minutes to achieve a nice carmelization on each side.
16. Remove from heat, let rest and serve on a bun with your favorite toppings.
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