Chef Red does Philly! Vick’s Fighting Chilli Cheese Dogs

This week we travel to Philadelphia to take on the Eagles. Philly is a very food friendly town that loves their eats.  The town is mostly known for the aptly named Philly Cheesesteak.  Pat’s King of Steaks and Geno’s Steaks have a highly publicized rivalry in the Cheesesteak world.  The two restraints are located across the street from each other in south Philadelphia.  As I was thinking about this game, it was easy to just go with Philly Cheesesteaks, but I thought I would put my own twist on this favorite food, throw them on the ol’ charcoal grill! I’ve always loved the taste of anything cooked on charcoal, but not all grills are created equal, see which grill is right for you. Don’t be afraid to try a few out and ask your friends. On top of my charcoal twist, I’ve added another little flair. As you know, the Eagles signed Michael Vick earlier this year, so I decided to combine the beloved Philly Cheesesteaks and the dog fighting Vick.  I present to all the Bucs fans my very own “Vick’s Fighting Philly Cheese Dogs.”  You will have your fans fighting over these this Sunday.


  • 8 Quality All Beef Hotdogs (I prefer Nathans)
  • 8 Bakery fresh Hot Dog buns
  • 1 large white onion sliced thin
  • 1 large green bell pepper sliced thin
  • 1/3 cup olive oil

Cheese Sauce

  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 ½ to 2 cups Velveeta cheese
  • 2 teaspoons dry mustard
  • Salt and fresh ground black pepper to taste


Preheat gas or charcoal grill to medium high heat.  Grill hotdogs until done.  While hotdogs are grilling, begin the cheese Sauce.  Melt butter in a medium sauce pan on a side burner or on the grates of the grill.  Whisk in flour to butter and cook for 1 minute.  Next add the milk and cook until it thickens.  Add the cheese and cook until melted.  Finally add the dry mustard, salt, and pepper.  Keep the cheese sauce warm until ready to use.  Add oil to sauté pan on side burner or on the grill grates.  Once oil is hot add onions and peppers and cook for about 5 minutes or until just soft. Remove the hotdogs and your ready to build the dish.

In a bun add cooked peppers and onions, top with 1 hotdog, and finish with a healthy amount of cheese sauce over top.  Serve this with a side of coleslaw, potato salad, or baked beans.

*This recipe yields 4 servings, 2 hotdogs per person.  Make sure you increase all amounts equally when tailgating with more friends.



“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”



"Here's to good memories, ounce by ounce." --Matt Westerman Currently hosting an Internet Radio/TV show called "What the Buc?" covering the Tampa Bay Buccaneers! We are having a blast and would love to get feedback from you folks on it.

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