Drunken Philly Cheesesteak Grilled Bratwurst: Your Ultimate Game Day Flavor Fusion

Experience the best of both worlds with this incredible Drunken Philly Cheesesteak Grilled Bratwurst recipe! Imagine juicy, perfectly grilled bratwurst nestled in a soft bun, generously piled with tender, beer-braised onions and peppers, all crowned with a luscious, creamy cheese sauce. It’s a flavor explosion that takes your game day spread, backyard barbecue, or weeknight dinner to an epic new level. Forget plain brats – this mashup is a guaranteed crowd-pleaser that will have everyone asking for seconds!

About This Drunken Philly Cheesesteak Grilled Bratwurst

Sometimes, the most delightful culinary creations emerge from a simple craving and a bit of improvisation. This “Drunken Philly Cheesesteak Grilled Bratwurst” is precisely one of those happy accidents. Born from an intense desire for a Philly cheesesteak, coupled with the irresistible urge to fire up the grill, it quickly became an inventive solution when no steak was on hand. The result? A truly magnificent fusion that has been a fan-favorite ever since.

This recipe transforms a humble grilled brat into an extraordinary meal. We’re talking about succulent bratwurst, kissed by the smoky char of the grill, paired with sweet, tender bell peppers and onions that have been slowly braised in beer, infusing them with an incredible depth of flavor. And what’s a Philly cheesesteak without cheese? A rich, creamy cheddar cheese sauce generously blankets the entire creation, pulling all the elements together into a symphony of taste and texture. Each bite offers that perfect balance of savory, sweet, and cheesy goodness that is utterly addictive.

Whether you’re hosting a lively game day gathering, planning a casual backyard BBQ with friends and family, or simply seeking an exciting alternative to your usual weeknight grilling routine, this Drunken Philly Cheesesteak Grilled Bratwurst recipe is an absolute showstopper. It’s the kind of dish that garners rave reviews and becomes a staple in your entertaining repertoire. The complexity of flavors might suggest a lengthy preparation, but don’t be fooled—the entire recipe comes together in approximately 30 minutes. With a little organization and simultaneous cooking, you can have this epic meal on the table in as little as 15 minutes, making it perfect for those busy evenings or spontaneous celebrations.

Grilled bratwurst is a classic for good reason. It’s inherently flavorful, remarkably versatile, budget-friendly, and incredibly easy to cook. By elevating it with our signature beer-braised vegetables and luxurious cheese sauce, you’re not just serving a meal; you’re creating an experience. This recipe is destined to be requested again and again, becoming a beloved part of your culinary adventures!

Essential Ingredients for Your Philly Bratwurst

Crafting the perfect Drunken Philly Cheesesteak Grilled Bratwurst starts with selecting quality ingredients. Here’s a breakdown of what you’ll need and some helpful tips for each:

• Bell Peppers: For this recipe, I highly recommend using two medium green bell peppers. Their slightly bitter, earthy flavor holds up wonderfully against the richness of the bratwurst and cheese sauce. However, feel free to experiment with red or orange bell peppers for a sweeter profile and a pop of color, though green offers the most authentic “Philly” flavor.
• Onion: A large sweet onion is crucial for the beer-braised vegetables. Varieties like Vidalia or Walla Walla are ideal. Their natural sweetness caramelizes beautifully when cooked down, adding a depth of flavor that complements the beer and peppers. Avoid using sharper white or red onions, as their stronger, more pungent taste might overpower the delicate balance of this dish.
• Beer: The “drunken” aspect comes from using beer to braise the vegetables, imparting a unique, malty sweetness and a touch of bitterness. Opt for a lighter beer like a pilsner or a lager. These beers have a clean flavor that enhances the vegetables without dominating. Steer clear of heavy, dark beers such as stouts, porters, or barleywines, as their intense sweetness can become cloying when reduced. If you prefer to make this recipe alcohol-free, a good quality vegetable or chicken broth makes an excellent substitute, providing moisture and savory notes.
• Bratwurst: The star of the show! Choose your favorite brand and style of bratwurst. Classic unflavored brats work best here, as they allow the rich toppings to shine. However, if you’re feeling adventurous, a jalapeño or cheddar-filled bratwurst would add an extra layer of exciting flavor. Even “beer brats,” which are pre-seasoned with beer, can be used. Ensure you choose fresh, uncooked brats for the best grilling results.
• Buns: The vessel for your delicious creation! The type of bun can make a big difference in the eating experience. A fluffy brioche bun offers a touch of sweetness and richness, making it a popular choice. However, any sturdy hot dog bun or even a crusty baguette cut to size would work. Consider toasting your buns lightly on the grill before assembling for added texture and warmth.
• Unsalted Butter: Essential for building the base of our creamy cheese sauce. Using unsalted butter allows you to control the overall saltiness of the dish. If you only have salted butter, simply adjust the amount of added salt at the end.
• All-Purpose Flour: This is used to create a roux with the butter, which thickens the cheese sauce to that perfect, luxurious consistency.
• Garlic Powder: A touch of garlic powder adds a foundational savory note to the cheese sauce. I prefer garlic powder over minced fresh garlic in this application because it disperses evenly, ensuring a smooth sauce without small garlic bits.
• Milk: Any type of milk—whole, 2%, or skim—will work for the cheese sauce. Whole milk will yield the richest and creamiest sauce, but the others are perfectly acceptable and won’t significantly impact the overall flavor.
• Shredded Cheese: For that iconic Philly cheesesteak taste, sharp cheddar cheese is my top recommendation, delivering a robust, tangy flavor. Mild cheddar or even white cheddar are also excellent choices, offering a smoother, less assertive cheesy profile if preferred. Pre-shredded cheese is convenient, but shredding your own from a block often melts more smoothly.

This Recipe’s Must-Have Tools

Having the right tools makes all the difference in the kitchen and at the grill. For preparing this Drunken Philly Cheesesteak Grilled Bratwurst, you’ll need a few essentials:

• A **sharp chef’s knife** and a sturdy **cutting board** are indispensable for efficiently slicing your bell peppers and onion into uniform pieces.
• For cooking the beer-braised vegetables, a high-quality **nonstick skillet with a lid** is perfect. The nonstick surface ensures easy cooking and cleanup, while the lid helps trap steam to braise the vegetables to tender perfection.
• To create that silky, creamy cheese sauce, a reliable **saucepan** and a good **whisk** are crucial. The saucepan allows for even heating, and the whisk is key to preventing lumps and achieving a smooth consistency.
• And, of course, for the grilling component, a **grill** is a must-have! I personally love using my Traeger grill, equipped with Traeger grill signature pellets, which impart a subtle, balanced smoky flavor that enhances the bratwurst without overpowering it.
• Finally, a durable pair of **grill tongs** is essential for safely handling and turning the bratwurst on the hot grill.

How to Make a Drunken Philly Cheesesteak Grilled Bratwurst

Creating this epic bratwurst experience is simpler than you might think. Follow these steps to bring your Drunken Philly Cheesesteak Grilled Bratwurst to life!

Prepare the Beer-Braised Vegetables

Begin by heating a tablespoon of olive oil in a nonstick skillet over medium-high heat. Once the oil shimmers, add your thinly sliced bell peppers and sweet onion to the pan. Sauté them for about 5 minutes, stirring occasionally, until they start to soften and become fragrant. Season lightly with kosher salt and freshly cracked black pepper to taste. Next, pour in the beer, giving the vegetables a good stir to combine. Reduce the heat, cover the skillet, and let the vegetables braise for another 8 to 10 minutes. During this time, the beer will reduce and infuse the vegetables with a rich, caramelized flavor. Once they are tender and slightly golden, remove the skillet from the heat and set aside, keeping them warm while you prepare the other components.

Grill the Bratwurst to Perfection

Preheat your grill to medium-high heat. Whether you’re using a gas, pellet, or charcoal grill, consistency is key for evenly cooked brats. Once the grill is hot, carefully place the bratwurst directly on the grates. Grill for approximately 10 to 15 minutes, turning them frequently with tongs to ensure all sides get a beautiful char and cook evenly. The goal is a golden-brown exterior and a fully cooked interior. To confirm doneness, use a meat thermometer; the internal temperature should reach 145˚F to 150˚F. This ensures they are safe to eat and perfectly juicy. Be mindful not to overcook, as this can dry out the brats.

Craft the Creamy Cheese Sauce

While your brats are sizzling on the grill, prepare the irresistible cheese sauce. In a small saucepan, melt the unsalted butter over medium heat. Once completely melted, sprinkle in the all-purpose flour and garlic powder. Whisk these ingredients constantly for about 1 minute to create a smooth roux. This step is crucial for thickening the sauce later. Gradually and slowly whisk in the milk, ensuring no lumps form. Continue cooking and stirring frequently until the mixture comes to a gentle boil and begins to thicken to a rich, velvety consistency. Reduce the heat to low, then add the shredded cheddar cheese. Continue whisking gently until the cheese is completely melted and incorporated, creating a luxurious, smooth sauce. Season the sauce to your liking with salt and pepper. If the sauce becomes too thick, you can easily thin it out by adding a splash more milk until it reaches your desired consistency. Keep the sauce warm over very low heat until you’re ready to serve.

Assemble Your Masterpiece

The moment of truth! Once the bratwursts are grilled and the vegetables and cheese sauce are ready, it’s time to assemble your Drunken Philly Cheesesteak Grilled Bratwurst. Place each hot, grilled bratwurst into its bun. Generously spoon the warm, beer-braised onions and peppers over the brat. Finally, drizzle a liberal amount of the creamy cheddar cheese sauce over the top, allowing it to cascade down the sides. Serve immediately while everything is warm and the cheese sauce is at its peak creaminess. The combination of the smoky brat, sweet savory vegetables, and rich cheese is truly outstanding.

Expert Tips for a Perfect Philly Brat

To ensure your Drunken Philly Cheesesteak Grilled Bratwurst turns out perfectly every time, keep these valuable tips in mind:

• Use a Meat Thermometer Accurately: For juicy, safe-to-eat bratwurst, a meat thermometer is your best friend. When checking the internal temperature, don’t pierce the casing through the middle. Instead, gently insert the probe into the center of the brat through one of its ends, where the casing is already open. This prevents valuable juices from escaping and helps maintain the integrity of the bratwurst. Aim for an internal temperature of 145˚F to 150˚F.
• Adjust Grill Temperature as Needed: Grills can have hot spots, and brats can char quickly. If you notice your bratwurst are browning too rapidly on the outside but haven’t reached the desired internal temperature, don’t hesitate to adjust the heat. Either lower the grill temperature slightly or move the brats to a cooler section of the grill to allow them to finish cooking through without burning. This will prevent a burnt exterior and ensure a thoroughly cooked interior.
• Prep Your Ingredients in Advance: To make the assembly process quick and stress-free, slice your bell peppers and onions ahead of time. You can even prepare the cheese sauce a little earlier and gently reheat it over low heat when ready to serve, adding a splash of milk if it’s too thick. This “mise en place” approach makes the entire cooking experience much smoother.
• Consider Toasting Your Buns: A lightly toasted bun adds a wonderful textural contrast and prevents it from getting soggy from the juicy toppings. You can quickly toast them on the grill during the last few minutes of brat cooking, or in a pan with a little butter.
• Don’t Overcrowd the Skillet or Grill: Cook the vegetables and grill the brats in batches if necessary. Overcrowding can lower the temperature of your cooking surface, leading to steaming instead of sautéing for the vegetables, and uneven cooking for the brats. Allow enough space for everything to cook properly.

Craving more grilled bratwurst ideas? Try these other yummy recipes: 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?

Cooking bratwurst on the grill typically takes about 10 to 15 minutes. The exact time can vary depending on the thickness of your brats and the heat of your grill. I always recommend cooking them over medium-high heat, ensuring you turn them frequently to achieve that beautiful, even browning and to cook them through uniformly. The most important indicator of doneness is the internal temperature, which should reach 145˚F to 150˚F using a reliable meat thermometer. This range guarantees a perfectly cooked, juicy brat without being undercooked or dried out.

Should I Boil Bratwurst Before Grilling?

Absolutely not! You should never boil bratwurst before placing them on the grill. While some recipes suggest boiling to “pre-cook” them, this method actually extracts much of the delicious flavor and fat from the brats, resulting in a less tasty and drier sausage. The unique spices and juices that make a bratwurst so appealing will essentially leach out into the boiling water, leaving you with a bland product. If you’re concerned about them cooking through or keeping them warm before grilling, steaming them is a preferable alternative as it retains moisture and flavor. However, for the best possible flavor and texture, I find it’s easiest and most effective to simply grill them directly, ensuring a perfectly juicy interior and a wonderfully charred exterior.

Need some more inspiration for grilling? Check out my grilling recipes page!

What to Serve with Grilled Bratwurst

When you’re already firing up the grill for these fantastic Drunken Philly Cheesesteak Bratwursts, it makes perfect sense to leverage that heat and cook up some amazing side dishes simultaneously! Serving grilled brats calls for equally flavorful companions, making your entire meal a true backyard feast. Here are some fantastic ideas to serve alongside, along with some refreshing drink pairings:

Delicious Grilled Sides:

• BBQ Grilled Blooming Onion: A show-stopping appetizer that’s fun to share and full of savory, smoky flavor.
• Loaded Bacon Potato Skewers: Crispy potatoes and savory bacon grilled to perfection, an ideal hearty accompaniment.
• Grilled Vegetable Skewers: A healthy and vibrant addition, featuring colorful seasonal vegetables lightly charred on the grill.
• Classic Potato Salad: A creamy, tangy potato salad is always a winning choice with grilled sausages.
• Coleslaw: A crisp, refreshing coleslaw provides a nice contrast to the rich flavors of the bratwurst.

Refreshing Cocktail Pairings:

To complete your meal, consider one of these delightful cocktails:

• Chile Beer Sangria: A unique blend of fruity and spicy, perfect for a sunny day.
• Margarita Mexican Mule: A zesty, refreshing cocktail with a kick.
• Homemade Vodka Lemonade: Simple, classic, and incredibly refreshing.

How to Store and Reheat Grilled Bratwurst

While these Drunken Philly Cheesesteak Grilled Bratwursts are best enjoyed fresh off the grill, sometimes you’ll have delicious leftovers. Proper storage and reheating will ensure you can savor them again without significant loss of quality.

Storage:

• Grilled Bratwurst: Store cooked, cooled bratwursts in an airtight container in the refrigerator for up to 5 days.
• Beer-Braised Onions and Peppers: These vegetables should be stored separately in their own airtight container in the refrigerator for up to 3 days.
• Cheddar Cheese Sauce: Keep the cheese sauce in a separate airtight container in the refrigerator for 3 to 4 days. Storing components separately helps maintain their individual textures and prevents the buns from becoming soggy.

Reheating:

• Grilled Bratwurst: To reheat the brats, gently warm them in an oven preheated to 300°F (150°C) for about 10-15 minutes, or until heated through. You can also briefly warm them on a low-heat grill to regain a bit of that smoky flavor, being careful not to dry them out.
• Beer-Braised Onions and Peppers: Reheat the vegetables in the microwave in 30-second intervals, stirring in between, until warmed through. Alternatively, warm them gently in a skillet on the stovetop over medium-low heat.
• Cheddar Cheese Sauce: The cheese sauce will likely thicken considerably in the refrigerator. Reheat it over medium-low heat on the stovetop, stirring constantly. If it’s too thick, gradually whisk in a small amount of milk (a tablespoon at a time) until it returns to its desired creamy consistency. Do not overheat, as this can cause the cheese to separate.

I genuinely hope you enjoy making and devouring this Drunken Philly Cheesesteak Grilled Bratwurst recipe as much as I do! If you whip up these fantastic brats, please consider leaving a rating or a comment below to share your experience. I love hearing from you and take the time to respond to every single comment. Don’t hesitate to drop any questions you might have!

And for those social media enthusiasts, be sure to tag me on Instagram if you share your culinary creations! It brings me so much joy to see these recipes come to life in your homes – looking through your photos is truly my favorite thing. Your feedback and shares mean the world to me!

Drunken Philly Cheesesteak Grilled Bratwurst

With beer-braised vegetables and creamy cheese sauce, these grilled brats offer a delightful Philly cheesesteak twist!

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Servings:
4

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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

Drunken Veggies

• 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

Brats

• 4 bratwursts
• 4 hot dog buns

Cheddar Cheese Sauce

• 1 1/2 Tbsp unsalted butter
• 1 1/2 Tbsp 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

• 1. Preheat grill to medium-high heat.
• 2. To make the vegetables, heat oil in a nonstick skillet over medium-high heat. Once hot, sauté peppers and onion for 5 minutes, until softened. Season with salt and pepper.
• 3. Add beer and cook, covered, for 8 to 10 minutes, until almost caramelized. Remove from heat and set aside.
• 4. Place bratwurst on the grill and cook for 10 to 15 minutes, turning frequently for even cooking. Once fully cooked (145˚F to 150˚F internally), removed from grill.
• 5. While the brats are grilling, melt butter for the cheese sauce in a small saucepan over medium heat. Once melted, whisk in flour and garlic powder, cooking for an additional minute while stirring constantly.
• 6. Slowly whisk in milk. Cook, stirring frequently, until it comes to a light boil and thickens.
• 7. Reduce heat to low and stir in cheese. Cook until cheese is melted, stirring constantly, about 3 to 4 minutes. Season with salt and pepper to taste. If too thick, you can thin it out by adding a little milk.
• 8. Place cooked brats in buns, then top with beer-braised vegetables and cheese sauce. Serve immediately.

Nutrition

Calories: 627kcal
|

Carbohydrates: 35g
|

Protein: 24g
|

Fat: 42g
|

Saturated Fat: 18g
|

Polyunsaturated Fat: 4g
|

Monounsaturated Fat: 17g
|

Trans Fat: 0.2g
|

Cholesterol: 101mg
|

Sodium: 1024mg
|

Potassium: 544mg
|

Fiber: 2g
|

Sugar: 9g
|

Vitamin A: 785IU
|

Vitamin C: 50mg
|

Calcium: 404mg
|

Iron: 2mg

Calories:

627kcal

Cuisine:
American

Category:
Grilling