This classic meal of campfire hot dogs with peppers and onions is cooked in a cast-iron pan and served with toasted buns! Make it with your favorite meat or plant-based hot dogs.
Is there anything that gives off campfire vibes more strongly than hot dogs on a roasting stick?
They’re right up there with s’mores when it comes to fun outdoor memories with friends.
And while the appeal of hot dogs as a meal lies mainly in their convenience, we can add a few tweaks and turn them into something even more satisfying.
This campfire hot dog recipe features a little seasoning, a few veggies, and some toasty buns. This meal is ready in about 20 minutes!
Can I Make a Vegan Version?
Yes! Vegan hot dogs are more readily available than ever, and some of them are pretty tasty.
I really like the Lightlife plant-based hot dogs I get at Trader Joe’s.
Can I Make Gluten-Free Campfire Hot Dogs?
Either go without the buns (and be sure to have a knife and fork on hand), or shop around for your favorite brand of gluten-free ones.
What Kind of Equipment Will I Need?
You’ll need a cast-iron pan.
I use the Lodge 12″ skillet.
You’ll also need some metal tongs. Long-handled ones are great for working over a hot campfire. That’s why I go for the 16-inch OXO tongs.
What Are the Best Roasting Sticks for Campfire Hot Dogs?
The roasting sticks are optional, since you can just as well cook these in a cast-iron pan.
But if you’re using roasting sticks, get ones with long enough spears to hold a hot dog. This may sound like common sense, but some are intended just for marshmallows and thus have very short spears.
How to Make Campfire Hot Dogs with Peppers and Onions
Wait until your campfire is low, or use charcoal briquettes to make a small fire. Then place the cast-iron pan on the grate.
Does your fire ring not have a grate available? This portable campfire grate will save the situation!
Add onions, peppers, oil and Italian seasoning to the pan, and toss to incorporate all the ingredients.
Let the veggies cook until softened.
Meanwhile, you could do one of two things to cook the hot dogs: you could add them to the pan, and cook next to the veggies until they begin to char.
Or you could go the roasting stick route, and cook the hot dogs over the fire.
When the hot dogs and veggies are nearly done, take a few minutes to toast the buns.
You can either place the buns on the campfire grate (over indirect heat), or toast them in the pan. Just scoot the peppers and onions over to make room.
Now that the buns are toasted and the hot dogs and peppers and onions are cooked, assemble everything, and top with mustard!
Need an after-dinner drink to finish things off? Don’t forget some campfire hot chocolate with peanut butter whiskey!
Campfire Hot Dogs with Peppers and Onions
- Campfire roasting sticks (optional)
- plates + napkins for serving
- Forks (if omitting hot dog buns)
- 1 onion, cut into ½-inch wedges
- 2 bell peppers (sweet or green), cut into long strips, seeds + membrane removed Or 6 mini bell peppers
- 1 tablespoon oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt Omit if your Italian seasoning contains salt
- 4 hot dogs I like Lightlife’s plant-based hot dogs (from Trader Joe’s)
- 4 hot dog buns (optional)
- spicy brown mustard
- Place the cast-iron pan on a hot campfire grate. Add onions, peppers, oil and Italian seasoning. Toss the veggies to incorporate the seasoning.
- While the veggies cook, cook the hot dogs using one of the following methods.Option 1- Add the hot dogs to the pan. Cook until the veggies are softened and beginning to blacken, and until the hot dogs begin to char. Option 2- Add the hot dogs to roasting sticks, and cook over the fire until beginning to char. Continue cooking the veggies in the pan until softened and beginning to blacken.
- Toast hot dog buns on indirect heat on the campfire grate, or push the veggies and hot dogs to the edge of the pan and toast the buns in the pan.
- Serve on toasted buns with mustard, or skip the buns for a lower-carb meal.