Pretzel Bun Cheesesteaks with Beer Cheese

Ingredients

• 1 lb Ribeye
• 1 piece Yellow onion
• 1 piece Red bell pepper
• 1 piece Green bell pepper
• 4 slice White Cooper cheddar
• 2 tbsp Bachan's Roasted Garlic Japanese BBQ Sauce
• 1 tsp Worcestershire sauce
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Paprika
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 1 cup Whole milk
• 0.5 cup Modelo beer
• 1 cup Sharp cheddar
• 1 tsp Dijon mustard
• 0.5 cup Mayonnaise
• 1 tsp White truffle oil
• 2 tbsp Fresh chives
• 4 cup French fries
• 1 tsp White truffle salt
• 0.5 cup Parmesan cheese
• 2 tbsp Fresh parsley

Method

1. 1

   Prepare the pretzel dough using a stand mixer, shape into buns, boil briefly in baking soda water, brush with egg wash, sprinkle with coarse salt, and bake until golden brown.

2. 2

   Make the beer cheese by melting butter in a pan, whisking in flour, then adding milk, Modelo beer, sharp cheddar, Dijon mustard, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika until smooth.

3. 3

   Prepare the truffle chive mayo by combining mayonnaise, white truffle oil, fresh chopped chives, and black pepper in a bowl.

4. 4

   Cook the french fries and toss them with white truffle salt, grated parmesan cheese, chopped parsley, and a drizzle of oil.

5. 5

   In a cast iron skillet with butter, sauté sliced onions, red bell peppers, and green bell peppers.

6. 6

   Add the thinly shaved ribeye to the skillet, season with garlic powder, onion powder, paprika, salt, pepper, Worcestershire sauce, and Japanese BBQ sauce, and cook until browned.

7. 7

   Top the cheesesteak mixture with white Cooper cheddar cheese slices and stir until melted.

8. 8

   Assemble the sandwiches by spreading truffle chive mayo inside the baked pretzel buns, filling with the cheesesteak mixture, and topping with beer cheese.