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Beef Shin Philly Cheesesteak

by Ben Shute 27 Feb 2022 0 Comments
Beef Shin Philly Cheesesteak

I had my first Philly Cheesesteak about 20 years ago to the day, actually in Philadelphia while on holiday. The unctuous blend of meat, cheese, and soft sauteed veg has remained a favourite to this day.

Whilst this isn’t a traditional cheesesteak recipe, I think it captures the essence of it whilst giving it the BBQers spin.

The main difference is our use of Beef Shin. While a cheesesteak is usually strips of a different cut of topside, the shin adds a layer of flavour complexity to it and is perfectly matched with the provolone. Make sure to get the Picante provolone and not the dolce for added saltiness.

We’ve also omitted the liquid cheese that you see on so many of them. I’m not a huge fan of processed products on food, so we’ve kept it real with just the provolone.

Philly Cheesesteak Ingredients

  • Whole shin or shank of beef (will be interchangeable at butchers – most cut it for osso bucco so you may need to order ahead)
  • Beef Rub (like Moonshine BBQ Beef Rub)
  • 1 LTR beef stock, heated
  • Long, chewy bread roll (traditional cheesesteaks use hoagie rolls, if you can find sub rolls they will do)
  • 250g provolone picante
  • 1 brown online, halved and sliced
  • Red and green capsicum, deseeded and sliced

Beef Shin Preparation

  1. Prepare your smoker to 275F. We use the Weber Smokey Mountain with Heat Beads Coconut Shell briquettes and cherry wood.
  2. Trim the fat and sinew from the beef shin. It will be quite fatty, so spend time on this for a better end product
  3. Season liberally with your favourite beef rub Add your favourite beef rub (we use Moonshine BBQ Beef Rub) and let sit for half an hour
  4. Smoke for 4 hours, or until you are happy with the bark.
  5. Place in a foil tray with hot beef stock and cover with foil.
  6. Cook for a further 2 hours until the internal temp reaches 210F or it probes like butter
  7. Shred the meat off the bone and set aside

Philly Cheesesteak Method

  1. In a cast iron skillet on your BBQ, cook sliced onions and capsicums in butter or ghee until soft. Remove from the heat and set aside and if necessary reheat the meat
  2. Slice your roll lengthways and place on the grill plate to toast
  3. Melt shredded provolone on the BBQ plate, top with the shredded beef and onion and peppers mix
  4. Toss to combine until the cheese melts through the beef. Top with more provolone if needed
  5. Add the mixture to the toasted roll, top with some more shredded provolone and the other half of the roll and serve


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