Hot Smoke Pork Cheesesteak

Introducing one of Chef Eric’s top 3 sandwiches of all time: the Pork Tenderloin Cheesesteak. This recipe takes the classic cheesesteak and turns it up a notch with smoky, savory pork tenderloin and a vibrant mix of bell peppers and onions, all melted together with creamy provolone. With a balance of flavors that hits every sense, you really can’t go wrong with this crowd-pleaser. Fire up the grill, grab your ingredients, and prepare to make a cheesesteak that’s next-level delicious!

Instructions

1. 01

   Stabilize your grill at 425F. Once your coals are engaged, place the smoking wood in the hottest portion of the coals. Install a grill grate on one side of the grill and a half-moon cast iron griddle on the other half.

2. 02

   Season the pork tenderloin and place it on the grill grate to smoke, dome down for 10 minutes. Flip and hot smoke for another 10 minutes. Pull the slightly smoked tenderloin to a cutting board and allow to rest.

3. 03

   During the rest, place the sliced vegetables on the cast iron griddle. Start will the bell peppers then add the onions after a few minutes. Agitate the pile every so often to promote even cooking. Add a nob of butter, stir and close the dome to capture a bit more of the smoke flavor.

4. 04

   Slice then dice the pork tenderloin. Finish cooking the diced tenderloin on the cast iron griddle. As it finishes, separate the meat and vegetable piles into individual sandwiches and top with slices of Provolone Cheese. Top with the toasted bread, allow to sit for 1 minute then pinch the bread shut around the meat, veg, and cheese; flip then transfer to a presentation plate or just hand to someone you love!