We wanted to challenge ourselves with something different, so when we found some beef cheeks at the store, we wanted to give it a try. But we’re upping it by making a beef cheeks loaded baked potato, cheese steak style.
Beef Cheeks
Ingredients
- Montana Outlaw BBQ Beef Rub
- 1 large onion sliced
- 2 bell peppers sliced
- 8 cloves garlic minced
- ½ cup beef broth
- 1 cup butter sliced
Instructions
- Trim beef cheek (see video for details).
- Season with a heavy coat of Montana Outlaw BBQ Beef Rub.
- Rest for 30 minutes, until the meat starts to sweat.
- Smoke at 300 °F for 2 hours.
- Remove beef cheeks and place them in a tin pan. Add onions, peppers, and garlic to the pan. Top with beef broth and butter.
- Add foil cover, place back in smoker at 300 °F.
- After 1.5 hours check the internal temperature of the beef cheeks, it should be around 206 °F -207 °F.
- Remove meat from pan and shred.
- Use the beef cheek for the recipe of your choosing - we used it in our Beef Cheek Philly Cheese Steak Loaded Baked Potato.
Beef Cheek Philly Cheese Steak Loaded Baked Potato
Ingredients
- beef cheek see beef cheeks recipe
- baked potato
- pepper jack cheese
- vegetables from braising tin see beef cheeks recipe
- Head Country Original BBQ Sauce
Instructions
- Sauté vegetables from braising tin on hot griddle.
- Meanwhile, cut pepper jack cheese into slices.
- Add cheese to griddle and move sautéed veggies on top of cheese.
- Cut baked potato open down the center, load with beef cheek.
- Transfer cheese & veggie mixture on top of the beef cheek and the potato.
- Top with a drizzle of Head Country Original BBQ sauce.
Video
