Smoked Brisket Cheesesteak
This sandwich is a decadent mashup of classic BBQ and a Philly cheesesteak, utilizing tender, flavorful smoked brisket instead of traditional steak. The reheated, chopped brisket, caramelized onions and peppers, and melted provolone cheese are piled high onto a toasted roll. It's a rich, intensely savory, and deeply comforting sandwich that elevates a classic with a deep, smoky barbecue flavor.
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Ingredients
Instructions
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Preheat oven to 350ยฐF. Wrap brisket in foil with 2 tbsp butter and Worcestershire sauce. Place in oven to warm for 15 minutes while you prep vegetables.
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Heat oil in large cast iron skillet over medium-high heat. Add peppers and onions, season with salt and pepper. Cook 8-10 minutes, stirring occasionally, until softened and caramelized. Add mushrooms if using, cook 3 more minutes. Remove to bowl.
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Remove brisket from oven and chop into bite-sized pieces if not already done. Increase oven to broil.
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Split hoagie rolls and butter the cut sides. Place cut-side up under broiler for 1-2 minutes until golden brown. Watch closely!
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Return skillet to medium heat. Add chopped brisket and sprinkle with garlic powder. Toss 2-3 minutes until edges get slightly crispy.
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Divide brisket into 4 portions in the skillet. Top each portion with pepper-onion mixture, then 2 slices provolone. Cover skillet 1-2 minutes until cheese melts completely.
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Use a spatula to transfer each cheesy brisket pile into the toasted rolls. Serve immediately while hot and melty!
