Smoked Brisket Philly Cheesesteak (Printable Version)
# What You'll Need:
→ Main Components
01 -
400 g smoked brisket, thinly sliced
02 -
4 sturdy hoagie or sub rolls
→ Vegetables
03 -
1 large yellow onion, thinly sliced
04 -
1 red or yellow bell pepper, thinly sliced
→ Cheese
05 -
8 slices sharp provolone cheese
→ Condiments
06 -
4 tablespoons mayonnaise
07 -
2 teaspoons Dijon mustard
08 -
Hot sauce, to taste (optional)
→ Oils & Seasonings
09 -
2 tablespoons olive oil
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Slice onion and bell pepper as thinly as possible. Slice brisket across the grain to maximize tenderness.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers. Cook, stirring often, for about 7 minutes until soft, caramelised, and golden. Season with salt and pepper. Transfer to a plate.
03 -
Using the same skillet, spread brisket slices evenly in a single layer. Warm through for 2–3 minutes, just until heated and juicy.
04 -
Slice hoagie rolls open without cutting all the way through. Generously spread mayonnaise on both inner sides. If desired, add Dijon mustard and a few drops of hot sauce.
05 -
Pile warm brisket evenly into each roll. Top with sautéed onions and peppers. Place 2 slices of provolone cheese on each sandwich.
06 -
Return assembled sandwiches to the skillet or place on a hot griddle. Cover with a lid and heat for about 4 minutes, until the bread is lightly toasted and cheese is melted.
07 -
Transfer sandwiches carefully with a spatula and serve immediately while the cheese is melting and the bread crisp.
# Helpful Notes:
01 -
For optimal results, cover the skillet while melting the cheese to achieve even gooeyness.
02 -
Sautéed onions and peppers should be seasoned well for balanced flavor.
03 -
Slicing brisket across the grain ensures maximum tenderness.
04 -
To prevent sogginess, consider toasting the inside of the rolls before assembling.