The Ultimate Drunken Philly Cheesesteak Grilled Bratwurst: A Game Day & BBQ Favorite!
Imagine the rich, savory flavors of a classic Philly Cheesesteak combined with the smoky goodness of a perfectly grilled bratwurst. That’s exactly what you get with this incredible Drunken Philly Cheesesteak Grilled Bratwurst recipe! Featuring tender, beer-braised onions and peppers, these grilled brats offer a unique and irresistible twist on a beloved American classic. Topped with a luscious, creamy cheese sauce, this dish is guaranteed to be a crowd-pleaser for any game day gathering, backyard BBQ, or even a flavorful weeknight dinner.
table of contents
Toggle
About This Drunken Philly Cheesesteak Grilled Bratwurst
Sometimes, the best culinary creations are born from a delicious craving and a dash of improvisation. This exceptional recipe for Drunken Philly Cheesesteak Grilled Bratwurst originated from a deep desire for a classic Philly cheesesteak, but with the added smoky char that only a grill can provide. Without any steak on hand, a package of bratwurst became the unexpected star, leading to one of the most delightful and inventive dishes I’ve ever stumbled upon.
What makes this recipe truly stand out is the exquisite layering of flavors. We start with crisp, vibrant bell peppers and sweet onions, slowly braised in beer until they’re tender, slightly caramelized, and infused with a subtle, malty richness. These “drunken” vegetables provide the perfect aromatic base. Then, we have the star of the show: juicy, perfectly grilled bratwurst, cooked to tender perfection with a beautiful sear. And finally, tying it all together is a silky, creamy cheese sauce – a hallmark of any great cheesesteak, providing that irresistible lusciousness that makes every bite heavenly.
This isn’t just another grilled bratwurst; it’s an experience. It transcends the humble hot dog and catapults your backyard BBQ or game day spread into gourmet territory. Forget the standard ketchup and mustard – this Drunken Philly Cheesesteak Grilled Bratwurst elevates a simple meal into something truly epic. It’s the kind of dish that makes guests ask for the recipe, a guaranteed hit that marries comfort food with sophisticated flavors.
The best part? This entire recipe comes together in about 30 minutes, making it incredibly accessible for busy weeknights or impromptu gatherings. With a little bit of ingredient prep beforehand, you can even streamline the process to just 15 minutes of active cooking, especially if you get all your components cooking simultaneously. It’s quick, it’s easy, and it’s undeniably delicious.
Grilled bratwurst is a timeless staple for summer grilling and a perennial favorite for game days. They’re inherently flavorful, low-maintenance, and budget-friendly, making them ideal for feeding a crowd. By adding the distinctive elements of beer-braised vegetables and a rich cheese sauce, you transform an ordinary brat into a culinary masterpiece that you’ll want to whip out again and again. Get ready to impress with this unforgettable fusion of flavors!
Essential Ingredients for Your Philly Cheesesteak Brats
Crafting these delectable Drunken Philly Cheesesteak Grilled Bratwursts requires a careful selection of fresh ingredients, each playing a crucial role in building the layered flavors:
Bell Pepper. For this recipe, I highly recommend using two medium green bell peppers. Green bell peppers offer a distinct, slightly bitter, and fresh flavor that perfectly complements the sweetness of the onions and the richness of the brats. While red, yellow, or orange bell peppers can be used for a sweeter profile, the classic green truly shines here, providing that authentic Philly cheesesteak essence. Slice them thinly for optimal texture and even cooking.
Onion. A large sweet onion is non-negotiable for this recipe. Varieties like Vidalia or Walla Walla are ideal due to their mild sweetness, which caramelizes beautifully during the braising process. Avoid using sharper white or red onions, as their strong flavor can overpower the delicate balance we’re aiming for. Thinly slicing the onion ensures it softens evenly and melds perfectly with the peppers.
Beer. The “drunken” element comes from braising the vegetables in beer. For the best results, select a lighter beer such as a pilsner, lager, or even a light ale. These beers impart a subtle, malty, and slightly hoppy flavor without overwhelming the dish. Steer clear of heavier, darker beers like stouts, porters, or barleywines, as their intense sweetness can become cloying when reduced. If you prefer a non-alcoholic option or don’t have beer on hand, vegetable or chicken broth makes an excellent substitute, offering a savory depth.
Bratwurst. The heart of this dish! Choose your favorite brand and style of bratwurst. Since the brats will be generously topped with flavorful vegetables and cheese sauce, a classic, unflavored brat allows the other components to truly shine. However, if you’re feeling adventurous, a jalapeño-infused or cheddar bratwurst could add an extra layer of zing and creaminess. Even pre-made beer brats would work wonderfully, intensifying the “drunken” theme.
Buns. The bun is the vehicle for all this deliciousness, so choose wisely! A soft, puffy brioche bun offers a luxurious texture and slight sweetness that pairs beautifully with the savory fillings. However, any favorite hot dog bun will do. Consider toasting the buns lightly on the grill before assembling to add a subtle crunch and prevent them from getting soggy, enhancing the overall experience.
Butter. Unsalted butter is preferred for the cheese sauce. This allows you to control the overall saltiness of the dish precisely. If you only have salted butter, simply adjust the amount of added salt at the end of cooking to taste.
Flour. All-purpose flour is used to create a roux, which thickens the cheese sauce to a perfect, velvety consistency. It’s essential for achieving that classic, smooth texture.
Garlic Powder. For the cheese sauce, garlic powder is my secret weapon. It disperses evenly throughout the sauce, providing a consistent garlic flavor without the risk of chunky minced garlic pieces. This ensures a silky-smooth and aromatic cheese sauce.
Milk. Any type of milk works for the cheese sauce – whole milk, 2%, or skim milk are all suitable. The fat content will slightly affect the richness of the sauce, with whole milk yielding the creamiest result.
Cheese. While sharp cheddar cheese provides a robust, tangy flavor that I adore, feel free to customize! Mild cheddar offers a gentler taste, while white cheddar can give a sophisticated, slightly milder profile. For an even more authentic Philly cheesesteak experience, consider blending cheddar with some provolone or white American cheese for that classic gooey stretch. Grating your own cheese from a block will always melt smoother than pre-shredded varieties, which often contain anti-caking agents.
Essential Equipment for Making This Drunken Philly Cheesesteak Bratwurst
Having the right tools can make all the difference in the kitchen, ensuring a smooth and enjoyable cooking process. Here are the must-have pieces of equipment for preparing this spectacular dish:
- For Vegetable Prep: A sharp chef’s knife and a sturdy cutting board are essential for thinly slicing your bell peppers and onions with ease and precision.
- For Cooking Vegetables: A high-quality nonstick skillet with a lid is perfect for sautéing and then braising the vegetables. The nonstick surface prevents sticking, and the lid helps trap steam to tenderize the veggies and infuse them with beer flavor.
- For Cheese Sauce: You’ll need a small to medium saucepan to melt the butter and create your roux, and a whisk is indispensable for smoothly incorporating the flour and milk, preventing lumps and ensuring a perfectly creamy sauce.
- For Grilling Brats: While any good grill (gas, charcoal, or pellet) will work, I personally love using my Traeger grill for all my grilling and smoking needs. I find that Traeger grill signature pellets impart a beautifully balanced smoke flavor that enhances the bratwurst without being overpowering. Don’t forget a sturdy pair of grill tongs to safely turn and remove the hot brats from the grill.
Grilling Favorites & Accessories
To make your grilling experience even more enjoyable and efficient, consider these additional favorites:
Grill Prep and Serve Trays
Buy Now →
Grill Tongs
Buy Now →
Grill Basket
Buy Now →
Here’s How to Make Your Drunken Philly Cheesesteak Grilled Bratwurst
Get ready to elevate your grilling game with these simple, step-by-step instructions for creating the ultimate Drunken Philly Cheesesteak Grilled Bratwurst. This recipe is designed for maximum flavor with minimal fuss!
Step 1: Prepare the Drunken Vegetables
Begin by heating a tablespoon of olive oil in your non-stick skillet over medium-high heat. Once the oil is shimmering and hot, add your thinly sliced bell peppers and onions. Sauté them for approximately 5 minutes, stirring occasionally, until they begin to soften and become fragrant. Season lightly with salt and pepper.
Next, pour in the beer, ensuring it coats all the vegetables. Reduce the heat slightly, cover the skillet, and allow the vegetables to braise for another 8 to 10 minutes. During this time, the beer will reduce, infusing the peppers and onions with its rich, malty flavor, and they will become perfectly tender with just a hint of caramelization around the edges. Once cooked, remove the skillet from the heat and set the vegetables aside, keeping them warm.
Step 2: Grill the Bratwursts to Perfection
While your vegetables are braising, preheat your grill (whether it’s gas, pellet, or charcoal) to medium-high heat. Once hot, carefully place the bratwursts directly on the grill grates. Grill the brats for 10 to 15 minutes, turning them frequently with tongs to ensure even cooking and a beautiful, consistent char on all sides. The key is to achieve a lovely golden-brown exterior without burning. To ensure they are fully cooked and safe to eat, use a meat thermometer to check the internal temperature; it should reach between 145˚F to 150˚F. Once done, remove them from the grill and keep them warm until ready to assemble.
Step 3: Create the Creamy Cheese Sauce
While the brats are grilling, turn your attention to the cheese sauce. In a small saucepan, melt the unsalted butter over medium heat. Once the butter has completely melted, whisk in the all-purpose flour and garlic powder. Continue to stir constantly for about 1 minute, cooking the flour to create a light roux. This step is crucial for thickening the sauce and preventing a raw flour taste.
Slowly whisk in the milk, a little at a time, ensuring a smooth mixture with no lumps. Continue cooking and stirring frequently until the mixture comes to a gentle boil and begins to thicken to a luscious consistency. Reduce the heat to low, then add your shredded cheese. Continue to whisk constantly until the cheese is completely melted and the sauce is smooth and creamy, which should take about 3 to 4 minutes. Season the sauce generously with kosher salt and freshly cracked black pepper to taste. If the sauce becomes too thick, simply whisk in a splash more milk until it reaches your desired consistency. Keep the sauce warm over very low heat until you’re ready to serve.
Step 4: Assemble Your Drunken Philly Cheesesteak Bratwursts
Now for the best part – assembly! Take your perfectly grilled bratwursts and nestle each one into a toasted hot dog bun. Generously spoon the warm, beer-braised onions and peppers over the top of each brat. Finally, drizzle a decadent amount of the creamy cheddar cheese sauce over the vegetables and bratwurst. Serve immediately while everything is hot and gooey, and prepare for rave reviews!
Expert Tips for Success with Your Grilled Bratwurst
To ensure your Drunken Philly Cheesesteak Grilled Bratwursts turn out perfect every time, keep these expert tips in mind:
- Master the Meat Thermometer: A meat thermometer is your best friend for perfectly cooked brats. When checking for doneness, avoid piercing the casing directly through the middle, as this can cause flavorful juices to escape. Instead, gently slide the probe into the center of the brat from one of the ends where the casing is already open. This ensures an accurate reading (aim for 145˚F to 150˚F) while keeping all that delicious juiciness locked in.
- Control Your Heat: Grills can have hot spots, and brats can char quickly. If you notice your bratwursts are browning too rapidly on the outside but aren’t quite cooked through, don’t hesitate to lower the grill heat or move them to a cooler section of the grill. This allows them to finish cooking evenly without becoming burnt on the exterior. Patience is key to a perfectly cooked, un-burnt brat.
- Prep Ahead for Ease: To make game day or party prep a breeze, consider slicing your bell peppers and onions ahead of time. You can even make the cheese sauce a day in advance and gently reheat it on the stovetop, whisking in a little extra milk if needed to restore its creamy consistency. This way, when it’s time to cook, all you need to do is braise the veggies and grill the brats.
- Toast Your Buns (Optional, but Recommended!): A lightly toasted bun adds a delightful textural contrast and prevents the bun from becoming soggy under the weight of the juicy brat, vegetables, and sauce. You can quickly toast them on the grill for a minute or two, or pop them in a warm oven.
Craving more grilled bratwurst recipes? You’ll love these: BBQ Glazed Grilled Bratwurst with Spicy Bacon Peach Salsa | Spicy Bacon-Wrapped Bratwurst with Homemade Pickled Red Onions
How Long Do You Cook a Bratwurst on the Grill?
Generally, bratwurst will take about 10 to 15 minutes to cook through on a grill set to medium-high heat. The exact time can vary depending on the thickness of your brats and the specific heat of your grill. The most important thing is to turn them frequently – every few minutes – to ensure they cook evenly and develop a beautiful, consistent char on all sides. This constant turning helps prevent one side from burning while the others remain undercooked. Always rely on an instant-read meat thermometer to confirm doneness; the internal temperature should reach 145˚F to 150˚F for a perfectly cooked and juicy brat.
Should I Boil Bratwurst Before Grilling?
A common misconception is that you should boil brats before grilling them, but this is a method I strongly advise against. Boiling bratwurst can cause much of their delicious, inherent flavor and juices to leach out into the water, resulting in a less flavorful and potentially dry sausage. While some people boil brats in beer or water to ensure they are cooked through quickly, this often sacrifices quality for speed.
If you’re concerned about cooking them through or want to keep them warm without overcooking on the grill, a better alternative is to *steam* them. Steaming gently cooks the brats while keeping them juicy and flavorful. However, for the best texture and the quintessential smoky flavor, simply grilling them directly, as outlined in this recipe, is the most straightforward and delicious approach. Focus on moderate heat and frequent turning on the grill, and you’ll achieve perfectly cooked, flavorful brats every time without the need for pre-boiling.
Looking for more sizzling inspiration? Explore my full collection of grilling recipes!
What to Serve with Your Drunken Philly Cheesesteak Grilled Bratwurst
When you’re firing up the grill for these incredible Drunken Philly Cheesesteak Grilled Bratwursts, why not make it a full outdoor feast? The beauty of grilling is that you can cook many complementary dishes at the same time, maximizing flavor and minimizing clean-up. Here are some fantastic recipes that pair perfectly with the rich, savory flavors of your brats:
Hearty Side Dishes:
- BBQ Grilled Blooming Onion: A show-stopping side that’s fun to eat and packed with savory, smoky flavor.
- Loaded Bacon Potato Skewers: Crispy, savory, and utterly satisfying, these skewers are a perfect potato accompaniment.
- Grilled Vegetable Skewers: For a lighter, fresh contrast, vibrant grilled vegetable skewers offer a healthy and flavorful option.
- Creamy Coleslaw: A cool, tangy coleslaw can cut through the richness of the brats and cheese sauce.
- Crispy French Fries or Onion Rings: Classic pairings that are always a hit and can easily be baked or air-fried alongside.
Refreshing Cocktails to Pair:
Balance the robust flavors with a refreshing beverage. Here are some cocktail ideas that complement grilled foods beautifully:
- Chile Beer Sangria: A unique and zesty option that mirrors the beer elements in the brats.
- Margarita Mexican Mule: A lively and bright cocktail that provides a refreshing counterpoint.
- Homemade Vodka Lemonade: Simple, classic, and always a thirst-quencher on a warm day.
How to Store and Reheat Your Grilled Bratwurst Leftovers
One of the great things about this recipe is how well the components can be stored and reheated, ensuring you can enjoy the deliciousness for days to come!
Storing Leftovers:
- Grilled Bratwurst: Once cooled, store any leftover grilled bratwurst in an airtight container in the refrigerator for up to 5 days. It’s best to store them separately from the toppings to maintain their texture.
- Beer-Braised Onions and Peppers: These flavorful vegetables can also be stored in a separate airtight container in the refrigerator for up to 3 days.
- Creamy Cheese Sauce: Keep the cheese sauce in its own airtight container in the refrigerator for up to 3 to 4 days. You’ll notice it thickens considerably when cold.
Reheating Instructions:
- Grilled Bratwurst: To bring your brats back to life, gently warm them. You can place them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or carefully reheat them on a low-heat grill until just warmed through. Avoid high heat, which can dry them out.
- Beer-Braised Onions and Peppers: These reheat wonderfully in the microwave. Place them in a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed to your liking.
- Creamy Cheese Sauce: The cheese sauce is best reheated on the stovetop. Transfer it to a small saucepan and warm over medium-low heat, stirring constantly with a whisk. As it heats, it will likely be very thick. Slowly whisk in a small amount of milk (a tablespoon at a time) until it returns to its original creamy, pourable consistency. Be patient and gentle to prevent the cheese from seizing.
By storing and reheating each component separately, you can maintain their individual textures and flavors, making for equally delicious leftovers!
Finally, if you dive into making this absolutely fantastic Drunken Philly Cheesesteak Grilled Bratwursts recipe, please consider taking a moment to give it a rating or leave a comment below! I truly love hearing about your cooking adventures and how these recipes come to life in your kitchens. I make an effort to respond to every single comment, so don’t hesitate to drop any questions you might have about the recipe!
Oh, and for an extra special treat, be sure to tag me on Instagram if you share your culinary creations! Seeing your photos of these recipes in your homes is genuinely one of my favorite things – it means the world to me to witness the joy they bring. Happy grilling!
Drunken Philly Cheesesteak Grilled Bratwurst (Recipe Card)
Equipment
-
Shun Chef’s Knife
-
French Wire Whisk
-
Nonstick 12-Inch Skillet
-
Le Creuset Saucepan
-
9-Inch Tongs
-
Traeger Lil Tex Elite 34 Pellet Grill
Ingredients
- 1 Tbsp olive oil
- 2 green bell peppers thinly sliced
- 1/2 large sweet onion peeled and thinly sliced
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1/2 cup beer I used a lager here, but pilsner works well too
- 4 bratwursts
- 4 hot dog buns
- 1 1/2 Tbsp unsalted butter
- 1 1/2 Tbsp all-purpose flour
- 1/8 tsp garlic powder
- 3/4 cup milk plus more to thin if needed
- 5 oz shredded sharp cheddar cheese 1 1/4 cups
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
-
Preheat Grill: Begin by preheating your grill to a medium-high heat setting, preparing it for the bratwursts.
-
Cook Vegetables: Heat olive oil in a nonstick skillet over medium-high heat. Once hot, add the thinly sliced bell peppers and onions. Sauté for 5 minutes until they begin to soften. Season with salt and pepper to taste.
-
Braise Vegetables: Pour the beer into the skillet with the vegetables. Cover the skillet and cook for an additional 8 to 10 minutes, or until the vegetables are tender, infused with beer flavor, and slightly caramelized. Remove from heat and set aside to keep warm.
-
Grill Brats: Place the bratwursts on the preheated grill. Cook for 10 to 15 minutes, turning them frequently to ensure even cooking and a consistent char. The brats are fully cooked when their internal temperature reaches 145˚F to 150˚F. Once cooked, remove from the grill and keep warm.
-
Start Cheese Sauce: While the brats are grilling, melt unsalted butter in a small saucepan over medium heat. Once melted, whisk in the flour and garlic powder, stirring constantly for 1 minute to cook the flour and create a roux.
-
Thicken Sauce: Gradually whisk in the milk. Continue to cook, stirring frequently, until the mixture comes to a light boil and begins to thicken to a creamy consistency.
-
Melt Cheese: Reduce the heat to low and stir in the shredded cheese. Cook, stirring constantly, for about 3 to 4 minutes until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. If the sauce becomes too thick, you can thin it out by whisking in a little more milk. Keep warm over low heat.
-
Assemble & Serve: Place the cooked bratwursts into hot dog buns. Top each brat generously with the warm beer-braised vegetables and then drizzle with the creamy cheese sauce. Serve immediately and enjoy!