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Transform leftover brisket into an amazing sandwich that'll knock the socks off any Philly original. The combo of smoky, soft brisket with gooey cheese and sweet onions creates an out-of-this-world food experience you won't forget.
I came up with this idea after cooking a huge brisket for my family and didn't know what to do with all the extras. What began as just trying something new has become the leftover meal everyone begs for, especially when there's a big game on TV.
Components
- Smoked brisket: Your main player bringing intense smokiness and buttery texture to your sandwich. Go for chunks with nice fat marbling and crusty edges.
- Beef broth: Brings life back to dry brisket by adding wetness and boosting taste. If you can make it yourself, even better.
- Red onion: Gives a natural sweetness once cooked down that works magic with the smoky meat. Pick ones that feel heavy and have glossy peels.
- Bell pepper: Brings bright color and slight snap. You can skip it, but it adds nice contrast.
- Provolone cheese: Delivers that real cheesesteak feel with its subtle flavor and fantastic melt.
- Hoagie rolls: Should snap a little outside but stay pillowy inside. Fresh from a local bakery will take your sandwich to new heights.
- Smoked paprika: Pumps up the smoky vibe. Try to find Spanish stuff for the best flavor punch.
- Butter: Makes your rolls perfectly brown and adds a velvety touch to your filling.
Detailed Directions
- Get the Brisket Ready:
- Grab your leftover smoked brisket and cut it across the grain into super thin pieces or just chop it small. Smaller bits mix better with cheese later on. Warm your pan to medium and drop in some butter or oil. When it's melted, toss in your brisket bits and splash some beef broth over them. Stir now and then for about 3 minutes until it's hot but not cooking more – you don't want to dry out meat that's already been cooked.
- Cook Down the Veggies:
- In another pan (cast iron works great), melt butter over medium heat until you see tiny bubbles form. Throw in your skinny-sliced red onions and bell peppers, spreading them out flat. Let them sit without touching for 2 minutes, then stir. Keep cooking another 5 minutes, stirring once in a while until they go soft, see-through, and get brown edges. Shake some garlic powder, black pepper, salt, and smoked paprika over them and mix it all up.
- Mix Your Cheesesteak Stuff:
- Dump your warm brisket into the pan with your seasoned veggies. Gently mix everything together. Turn heat down to medium-low and lay cheese slices all over the top. Put a lid on for 1-2 minutes so the cheese gets all melty. Once it's gooey, use your spatula to fold everything together so the cheese wraps around all the ingredients.
- Make the Rolls Crispy:
- While your cheesesteak mix takes a break, brush melted butter inside each hoagie roll, making sure to cover it end to end. Put the rolls butter-side down in a clean pan over medium heat or under your broiler for 1-2 minutes until they turn golden brown. Keep an eye on them since the butter makes them brown fast.
- Put It All Together:
- Open your toasty rolls and pile the hot brisket cheesesteak mix into each one, sharing it equally. Your rolls should be warm and a bit crunchy to hold all the juicy filling. Eat right away while everything's hot and the cheese is super stretchy and yummy.
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What I love most about making these is how the smoked paprika boosts what's already great about the brisket. I found this trick when cooking for my wife's dad who straight up said it was better than the cheesesteaks from his childhood in Philadelphia - and in our house, that's as good as praise gets.
Warming Up Leftover Brisket
Getting leftover smoked brisket hot again without making it tough matters a lot for this dish. Always slice your brisket cold because it's much easier to get thin slices. When heating it up, keep the temperature low and add some wetness with beef broth or even a splash of beer for extra flavor. If your brisket looks really dry, cover your pan with foil. You just want to warm it up gently without cooking it more.
Cheese Options
The cheese you pick really changes how your cheesesteak tastes in the end. Regular choices are provolone for its light flavor and how well it melts, or American for that super gooey texture everyone loves. If you want something stronger, try sharp cheddar or pepper jack to add some heat. I personally love mixing half provolone and half smoked gouda, which goes amazingly with the brisket. Plan on about 2 slices of cheese for each sandwich.
What To Serve With It
These brisket cheesesteaks really stand out when you pair them with the right sides. Old favorites include crunchy french fries, tangy coleslaw, or potato chips. If you want something lighter, try a basic green salad with vinaigrette to cut through all that richness. In summer, we like to serve these with corn on the cob cooked on the grill and brushed with the same butter we use for the rolls. Don't forget to put out plenty of napkins – these sandwiches can get messy!
Different Ways Around The Country
While normal Philly cheesesteaks use thin slices of ribeye, this smoked brisket version adds a Texas twist to the classic. In some places, especially in the Southwest, folks might throw in green chilies or jalapeños for some kick. New Orleans-style versions could include a creamy remoulade spread inside the roll before the meat goes in. Feel free to change this recipe to include local flavors you enjoy while keeping the basic cooking method the same.
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Frequently Asked Questions
- → How can I keep my brisket from drying out when reheating?
Add a splash of beef broth and butter while warming the brisket in a skillet over medium heat. This keeps it juicy and flavorful.
- → Is leftover brisket okay to use here?
Of course! Just cut it into smaller chunks and reheat gently to keep the texture tender and moist.
- → What's the best cheese for this sandwich?
Provolone, cheddar, or American are fantastic choices. Pick one that melts easily and enhances the brisket's smoky notes.
- → Can I leave out the bell peppers?
Sure, the peppers are optional. Adding extra onions instead can give it a sweeter kick if you'd like.
- → What sides go well with these sandwiches?
Classic options include fries, coleslaw, pickles, or even a potato salad. They all pair nicely!
- → Can I toast my rolls ahead of time?
It's best to toast them right before serving. That way, they stay warm and crunchy and don’t turn soggy.