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Sep '08

BBQ Redo #2: Deep South Philly BBQ Cheesesteak Sandwich

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South Philadelphia is known worldwide as the birthplace of the venerable Philly cheesesteak sandwich. This recipe takes South Philly even ’south-er’ by using pork barbeque in place of beef, and sweet Vidalia onions. It may be sacrilege to even imply that this sandwich may in fact be as good or better than the original, but taste for yourself and see.

For this sandwich, I used leftover barbeque and the tasty light tomato BBQ sauce from Trenton Bar-B-Q in Trenton, SC.

Here’s a photo of the Deep South Philly BBQ Cheesesteak Sandwich which uses leftover pulled pork barbecue instead of the more traditional beef.

Doug DuCap's Deep South Philly BBQ Cheesesteak Sandwich


1 Tbsp oil
1 large Vidalia onion, chopped
2 cups leftover pork barbeque
4 - 6 slices mild white cheese (Provolone is traditional, but I used Muenster)
2 steak rolls
Leftover BBQ sauce
Mayo (optional)
Hot pickled peppers (optional)


Heat the oil in a large skillet over medium heat. Saute the onions until just colored (about 7 minutes.) Add the barbeque and stir until heated through.

In the pan, divide the barbeque and onions into two servings. Lay 2 - 3 slices of cheese over each, cover briefly until cheese is melted. Fill the rolls and top with BBQ sauce (or a mixture of BBQ sauce and mayo) and hot peppers.


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