Brisket Cheesesteak Sub (Print Version)
# Ingredients:
→ Brisket
01 -
Chopped smoked brisket, 2 lbs (leftovers or freshly smoked work)
02 -
Beef broth, 2 tbsp (for moistening brisket while reheating)
03 -
Butter or oil, 1 tbsp (to heat the brisket)
→ Cheesesteak Filling
04 -
Butter, 1 tbsp
05 -
Thinly sliced small green bell pepper, 1 (optional)
06 -
Thinly sliced small red onion, 1
07 -
Garlic powder, 1 tsp
08 -
Black pepper, 1 tsp
09 -
Smoked paprika, ½ tsp
10 -
Salt, ½ tsp
→ Cheese & Bread
11 -
Four hoagie or sub rolls
12 -
6 to 8 slices of cheddar, provolone, or American cheese
13 -
Melted butter, 1 tbsp (to toast rolls)
# Instructions:
01 -
If your brisket is leftover, chop it into tiny pieces. Warm some butter or oil in a skillet over medium heat, then add the brisket along with a bit of beef broth for moisture. Stir it now and then until it's hot.
02 -
On another burner, heat a tablespoon of butter in a pan over medium. Toss in the red onion slices and green bell pepper if you're using it. Stir occasionally for 5-7 minutes until they're soft and golden. Sprinkle garlic powder, smoked paprika, black pepper, and salt for flavor.
03 -
Combine the brisket and the cooked onions and peppers in the same pan. Lay slices of cheese on top and let them melt. Mix everything well so the cheese coats the veggies and meat evenly.
04 -
Spread butter on the inside of the rolls. Toast them in a hot pan or under a broiler until the edges are crispy and golden.
05 -
Stuff each toasted roll with a generous heap of the brisket, cheese, and veggie mix. Enjoy them right away with some fries, pickles, or coleslaw on the side.