Sandwiches

Fastballl Philly Sandwich

Chef John

Prep Time: 10 min

Cook Time: 20 min

Difficulty: Beginner

This savory chicken and shaved beef hoagie combines smoky flavors from the grill with seasoned veggies, melted mozzarella, and a rich cheese sauce for the perfect hearty sandwich.

Instructions

Step 1: Burning the recteq Ultimate Blend Pellets, preheat your SmokeStone to MED HI.
Step 2: Season chicken thighs with Ron's Screaming Pig Rub and Chef Greg's 4 Letter Rub.
Step 3: Place shortening on the left side of SmokeStone and carefully spread it around. Add chicken thighs to left side of SmokeStone.
Step 4: Add peppers, onions, and mushrooms to right side of SmokeStone. Top with shortening and toss together until well combined. Season with Academy Beef Rub and Chef Greg's 4 Letter Rub. Shut lid of SmokeStone and allow veggies to cook for 8-10 minutes.
Step 5: Open lid and flip chicken. Also toss veggies together. Place shaved beef in the middle of the SmokeStone and spread it out. Season with Academy Rub and Chef Greg's 4 Letter Rub. Add shortening to beef and toss together. Close lid and allow to cook for 5-8 minutes.
Step 6: Open lid and remove chicken. Rough chop chicken thighs and add back to SmokeStone on top of shaved beef. Toss together until well combined, then toss with veggies making sure that everything is well combined.
Step 7: Place hoagie rolls on SmokeStone and toast the inside of the bread. Top meat and veggies with mozzarella. Once cheese is melted, use your recteq spatula to scoop up the meat and veggie mixture and place it into the hoagie roll. Top with warm cheese sauce and serve.

Ingredients

Serving Sizes

2 pound(s) Chicken Thighs
¹/₂ tablespoon(s) Ron's Screamin' Pig Rub
¹/₂ tablespoon(s) Chef Greg's 4 Letter Rub
¹/₂ tablespoon(s) Shortening
3 Green Peppers, sliced
2 Onions, sliced
16 ounce(s) Mushrooms
1 tablespoon(s) Shortening
2 tablespoon(s) recteq Academy Beef Rub
¹/₂ tablespoon(s) Chef Greg's 4 Letter Rub
2 pound(s) Shaved Ribeye Steak
2 tablespoon(s) recteq Academy Beef Rub
2 tablespoon(s) Chef Greg's 4 Letter Rub
1 tablespoon(s) Shortening
4 Hoagie Rolls
2 ¹/₂ cup(s) Mozzarella Cheese, shredded
8 ounce(s) Cheddar Cheese Sauce

Tools Needed

Step 1: Burning the recteq Ultimate Blend Pellets, preheat your SmokeStone to MED HI.
Step 2: Season chicken thighs with Ron's Screaming Pig Rub and Chef Greg's 4 Letter Rub.
Step 3: Place shortening on the left side of SmokeStone and carefully spread it around. Add chicken thighs to left side of SmokeStone.
Step 4: Add peppers, onions, and mushrooms to right side of SmokeStone. Top with shortening and toss together until well combined. Season with Academy Beef Rub and Chef Greg's 4 Letter Rub. Shut lid of SmokeStone and allow veggies to cook for 8-10 minutes.
Step 5: Open lid and flip chicken. Also toss veggies together. Place shaved beef in the middle of the SmokeStone and spread it out. Season with Academy Rub and Chef Greg's 4 Letter Rub. Add shortening to beef and toss together. Close lid and allow to cook for 5-8 minutes.
Step 6: Open lid and remove chicken. Rough chop chicken thighs and add back to SmokeStone on top of shaved beef. Toss together until well combined, then toss with veggies making sure that everything is well combined.
Step 7: Place hoagie rolls on SmokeStone and toast the inside of the bread. Top meat and veggies with mozzarella. Once cheese is melted, use your recteq spatula to scoop up the meat and veggie mixture and place it into the hoagie roll. Top with warm cheese sauce and serve.

Chef Pairings

Add a scoop of Grandma's Mac & Cheese and an array of roasted vegetables or embrace Philly-style cuisine with a classic soft pretzel!