Add half an inch of water to a skillet. You’ll want to cover it and bring it to a boil over medium-high heat. The water is essential for steaming the hot dogs, so ensure it's well heated before adding.
Once the water is boiling, carefully add the beef hot dogs to the skillet. Cover the skillet to trap the steam and allow the hot dogs to steam for two minutes. This method keeps the hot dogs juicy.
After two minutes, turn the hot dogs over, cover again, and continue steaming for about two more minutes until they are thoroughly cooked. You want them to be plump and heated through, so keep an eye on them.
Once cooked, remove the hot dogs from the skillet and set them aside. They should be hot and flavorful, ready to be placed in the buns.
Next, take a steamer basket and place it into the skillet with the still-hot water. This step allows the buns to get warm without getting soggy.
Place the poppy seed hot dog buns on top of the steamer basket. Cover and steam them for 20 to 30 seconds until warm. The goal is to soften the buns while retaining their texture.
Now comes the fun part—assembly! Take each warm bun and place a hot dog inside. Start topping them with yellow mustard and sweet pickle relish to your liking.
Next, add the small diced onion for a sharp flavor contrast. Don’t be shy about how much you add; it’s all about your preference!
On one side of each hot dog, place slices of tomato, and on the other side, add a dill pickle spear. This combination not only looks great but also enhances the texture.
Finally, finish off by topping with sport peppers and a sprinkle of celery salt. This final touch elevates your Chicago Style Hot Dogs to perfection!
