Smoked Philly Cheesesteak
Delicious flavors come together when you combine tender, juicy smoked steak and onions with melted provolone cheese. Load it onto a toasted sub roll and prepare to be amazed. You may want to go ahead and make a double batch of these Smoked Philly Cheesesteaks because, yeah, they’re that good.
- 3-pound boneless ribeye roast, thinly sliced
- 2 yellow onions, thinly sliced
- 6 sub rolls
- 1/2 cup butter, softened
- 9 slices provolone cheese
- handful hickory wood chunks
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked salt
- 1/2 teaspoon black pepper
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