Badda BING! these puppies are good! A new take on hot dogs that are loaded with hearty goodness and lots of yummy cheese, all piled onto garlic herb-buttered buns! The perfect, easy, weeknight meal that comes together in less than 30 minutes!
Who doesn’t love a good old-fashioned hot dog?! I for one still love them as much as I did when I was a child. Though we don’t eat them nearly as often, maybe that’s why they’re extra enjoyable when we do!
Any hotdog will do for these, so you can choose high quality all-beef angus dogs, bun length, jumbo plumpers, or just regular ol’ all-American dogs! Turkey or chicken dogs are just fine, too.
Another key element is extra-lean ground beef. The lower the fat content the better, and I usually don’t even have enough grease in the pan after it’s cooked to even bother draining!
You could even use a 50/50 blend of sausage, or even all sausage if you prefer. A nice mild italian would work really well.
The third main ingredient is a red sauce. You can make my homemade Garden Fresh Italian Pasta Sauce, or your own homemade.
Or, you can of course cheat and use a store-bought spaghetti, marinara, or pasta sauce. Whatever Italian-style sauce that floats your boat.
So, to get a move-on, as Thanksgiving is right around the corner!, we just simply brown the ground beef with some chopped peppers and onions. Then drain the grease if there is any.
Then stir in the pasta sauce and heat through. *If you’re using a store-bought sauce, you may need to cook it down, simmering over medium heat and stirring, until the excess water they add is cooked out, and the sauce is nice and thick.
Once that’s done, we are minutes away from table!
I use my favorite butter in the world, Minerva Dairy’s Garlic Herb Butter, to spread onto the insides of the hot dog buns…
…and pop them into the preheated oven just to lightly toast.
To keep this as simple and quick as possible, I went for the microwave and nuked the hot dogs until heated through. But you can steam them, or boil, pan-fry, grill, or even deep fry them.
Then place them on top of the toasted buns and top with spoonfuls of pasta sauce.
Lastly, add handfuls of shredded mozzarella-provolone blend cheese. We really like Sargento’s, but you can use your own favorite brand.
And yes, we enjoy LOTS of cheese. GOBS. Nothing like biting into that dog and having a gooey string of cheese pulling behind!!
That’s what makes them so fun to eat!! Kids are going to LOVE these!!
Not spicy like some chili dogs that kids with extra-sharp tastebuds can’t handle, easy to fix, and flavorful enough for adults to enjoy as well. Win-win situation here!
What to serve with them? How about a nice, simple pasta or macaroni salad? Or a lettuce salad, cup of soup, or even the go-to tater tots will bring lots of smiles.
Simpler yet, a little pile of baby carrots, broccoli florets, and celery sticks with a little Ranch Dressing for dipping is also always welcome!
So, how are these sounding? Pretty darned good, right?!?!
So, with Thanksgiving and all of the rest of the holidays sneaking up on us FAST, I thought that you all might appreciate a super simple supper to make, that’s easy, quick to the table, and tastes delicious!
Perfect timing with all of the prep, hustle and bustle for the holidays going on, here’s a little help! Just make these Easy Cheesy Italian Hot Dogs, and let the stress melt away! Hope you enjoy!
- 1 lb. lean ground beef
- 1 small mild pepper such as bell, banana, or cubanelle, chopped
- 1/2 of a medium onion, chopped
- 1 (16 oz.) jar spaghetti, marinara or pasta sauce, or my homemade (*see above)
- 1 bag shredded mozzarella and provolone blend cheese such as Sargento's
- 8 hotdogs, cooked
- 8 hotdog buns
- 4 Tbl. Minerva Dairy Garlic Herb Butter, softened
Preheat oven to 400º F.
In medium-sized frying pan, add ground beef, peppers and onion. Sauté beef, breaking up as you go along, until crumbled and done through. Drain grease if needed.
Stir in jar of sauce, (my homemade or your own favorite), and simmer for at least 5 minutes, stirring occasionally. *Longer if the store-bought sauce is a bit runny. (Longer simmering will cook out any excess water/liquid that they add, and make a nice, thick sauce, which is what we want.)
Cook hotdogs however you want. (Grill, boil, steam, microwave, deep-fry, or fry in a pan with a little butter.)
Open buns widely, and lightly spread insides with garlic herb butter. Place into oven on a baking sheet for 1 - 2 minutes to lightly toast.
Remove from oven, and place a hotdog inside of each. Spoon sauce over tops and sprinkle each with lots of shredded cheese. Pop back into the oven and bake for about 7 - 10 minutes until cheese is melted. Serve hot and enjoy!