Bourbon Barrel Philly Cheesesteak

Here's a Bourbon Barrel Philly Cheesesteak recipe that brings out deep, smoky, and umami flavors with Bourbon Barrel Aged Worcestershire Sauce, Bourbon Smoked  Salt and Pepper, on a Bourbon Smoked Benne Seed Bun.

Ingredients (Serves 2-4)

For the Marinated Steak:

• 1 lb ribeye steak, thinly sliced
• 3 tbsp Bourbon Barrel Aged Worcestershire Sauce
• 1 tbsp olive oil
• 1 tsp Bourbon Smoked Salt
• 1 tsp Bourbon Smoked Pepper
  
• 1 clove garlic, minced

For the Onions:

• 1 large onion, thinly sliced
  
• 1 tbsp olive oil

For the Cheesesteak Assembly:

• 4 slices provolone cheese
• 2-4 Bourbon Barrel Foods Benne Seed Buns, recipe below
• 1 tbsp butter (for toasting buns)

Method:

Marinate the Steak:

1. In a bowl, mix together Worcestershire sauce, olive oil, Bourbon Smoked Sea Salt, Bourbon Smoked Pepper, and minced garlic.
2. Add the thinly sliced ribeye steak and toss to coat evenly. Cover and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

Cook the Onions:

1. Heat olive oil in a skillet over medium heat.
2. Add sliced onions and cook, stirring occasionally, until they become deep golden brown and slightly charred (about 10-15 minutes). Remove from heat and set aside.

Cook the Steak:

1. Heat a large skillet or griddle over medium-high heat.
2. Add the marinated steak and cook for 2-3 minutes per side until browned and slightly crispy.
3. Mix in the charred onions. Lower the heat and place provolone cheese on top of the steak mixture. Cover for about 30 seconds until the cheese melts.

Assemble the Cheesesteak:

1. Load the cheesy steak and onion mixture onto the toasted buns.
2. Serve immediately with a side of fries or chips and enjoy!

Recipe Hack: How to Stick Benne Seeds on a Premade Bun

Want to upgrade your store-bought buns with Benne Seeds for that gourmet touch? Here’s a simple way to get them to stick and stay crispy!

What You’ll Need:

• Premade hoagie roll 
• 1 egg white (acts as a binder)
• 2 tbsp Bourbon Smoked Benne Seeds

Method: