Uploaded June 2020 | Updated September 2026, 3 weeks ago
Fogcrawler’s Cheesesteak
(For a 12-14” Camp Oven & Lid Inverter)
Ingredients:
2 medium white sweet onions, chopped
1½ lbs. ribeye steak (trimmed, thinly sliced & chopped)
1 cube butter
1 tbsp. olive oil
1 orange
1 tsp. prime rib rub
8 slices provolone cheese
4 hoagie rolls, split ¾ through
4 cloves garlic, minced
4 tsp. mayonnaise
Directions:
1. Place a single layer of coal under Camp Oven. Melt half the butter, brown onions until they start to caramelize and set aside in a covered medium sized bowl.
2. Trim and slice steak, chop slices (Yield should be 1½ lbs. and keeping steak semi frozen makes the task easier). Zest the orange and save the orange for garnish. Add oil to Camp oven and brown the meat, stirring frequently. Add the orange zest and prime rib rub, stirring until evenly blended. Mix in the onion mixture and remove oven from heat, covered. (I used a wooden cutting board, since the lid is used in the next step).
3. Place a lid inverter into the layer of coals and place the inverted lid onto the stand. Mix the remaining butter and garlic together. Open hoagie rolls, being careful not separate the halves. Using a butter knife, butter the hoagie rolls and toast them on the inverted lid, set aside. Transfer the meat mixture from the oven to a medium sized bowl.
4. Place enough meat mixture for one roll on the lid, forming the shape of the hoagie roll. Place 2 slices of cheese on top of the meat mixture. Place the opened hoagie roll on top of the cheese. (Don't forget to put Mayo on the bun). Remove the lid from the heat and place on a grill with spaces large enough to accept the lid handle, or use a 2nd lid inverter. Cover the inverted lid with the oven, inverted to trap the heat needed to melt the cheese.
5. Using an omelet spatula, turn the cheesesteak over, using a hand to hold onto the bun. Place the cheesesteak onto a serving plate and garnish with slices of the orange.
6. Enjoy the heck out of this easy recipe!!!
(Makes 4 Cheesesteaks)
Chapters
0:00 Intro
0:42 Opening
1:05 Making Cheesesteak
5:54 Closing
6:22 Outro
Where I get my music: epidemicsound.com/referral/i3zn3v
Fogcrawler’s Cheesesteak
(For a 12-14” Camp Oven & Lid Inverter)
Ingredients:
2 medium white sweet onions, chopped
1½ lbs. ribeye steak (trimmed, thinly sliced & chopped)
1 cube butter
1 tbsp. olive oil
1 orange
1 tsp. prime rib rub
8 slices provolone cheese
4 hoagie rolls, split ¾ through
4 cloves garlic, minced
4 tsp. mayonnaise
Directions:
1. Place a single layer of coal under Camp Oven. Melt half the butter, brown onions until they start to caramelize and set aside in a covered medium sized bowl.
2. Trim and slice steak, chop slices (Yield should be 1½ lbs. and keeping steak semi frozen makes the task easier). Zest the orange and save the orange for garnish. Add oil to Camp oven and brown the meat, stirring frequently. Add the orange zest and prime rib rub, stirring until evenly blended. Mix in the onion mixture and remove oven from heat, covered. (I used a wooden cutting board, since the lid is used in the next step).
3. Place a lid inverter into the layer of coals and place the inverted lid onto the stand. Mix the remaining butter and garlic together. Open hoagie rolls, being careful not separate the halves. Using a butter knife, butter the hoagie rolls and toast them on the inverted lid, set aside. Transfer the meat mixture from the oven to a medium sized bowl.
4. Place enough meat mixture for one roll on the lid, forming the shape of the hoagie roll. Place 2 slices of cheese on top of the meat mixture. Place the opened hoagie roll on top of the cheese. (Don't forget to put Mayo on the bun). Remove the lid from the heat and place on a grill with spaces large enough to accept the lid handle, or use a 2nd lid inverter. Cover the inverted lid with the oven, inverted to trap the heat needed to melt the cheese.
5. Using an omelet spatula, turn the cheesesteak over, using a hand to hold onto the bun. Place the cheesesteak onto a serving plate and garnish with slices of the orange.
6. Enjoy the heck out of this easy recipe!!!
(Makes 4 Cheesesteaks)
Chapters
0:00 Intro
0:42 Opening
1:05 Making Cheesesteak
5:54 Closing
6:22 Outro
Where I get my music: epidemicsound.com/referral/i3zn3v
