Smoky Brisket Cheesesteak Delight

This smoked brisket cheesesteak transforms leftover brisket into a mouthwatering sandwich that rivals anything you'd find in Philadelphia. The smoky, tender brisket pairs perfectly with melted cheese and caramelized onions for a truly indulgent meal experience.

I created this recipe after smoking a massive brisket for a family gathering and needed creative ways to use the leftovers. What started as a simple experiment has become our most requested "leftover makeover" meal, especially on game days.

Ingredients

• Smoked brisket: The star ingredient that brings deep smokiness and tender texture to the sandwich. Look for well-marbled pieces with a good bark.
• Beef broth: Helps rejuvenate leftover brisket by adding moisture and enhancing flavor. Use homemade for best results.
• Red onion: Provides sweetness when caramelized that balances the smoky meat perfectly. Choose firm onions with shiny skins.
• Bell pepper: Adds color and a slight crunch. Optional but recommended for texture contrast.
• Provolone cheese: Creates that authentic cheesesteak experience with its mild flavor and excellent melting properties.
• Hoagie rolls: Should be slightly crusty outside but soft inside. Fresh bakery rolls will elevate your sandwich significantly.
• Smoked paprika: Reinforces the smoky flavor profile. Look for Spanish paprika for the most authentic taste.
• Butter: Creates the perfect golden toast on your rolls and adds richness to the filling.

Step-by-Step Instructions

Prepare the Brisket:

Take your leftover smoked brisket and slice against the grain into very thin strips or chop into small bite-sized pieces. The smaller pieces allow for better incorporation with the cheese later. Heat your skillet to medium and add the butter or oil. Once melted add your brisket pieces and splash with beef broth. Gently stir the meat occasionally for about 3 minutes until thoroughly warmed but not overcooked as this can dry out your already-cooked brisket.

Sauté the Onions and Peppers:

In a separate pan preferably cast iron melt the butter over medium heat until it begins to foam slightly. Add your thinly sliced red onions and bell peppers spreading them evenly across the pan. Allow them to cook undisturbed for 2 minutes before stirring. Continue cooking for another 5 minutes stirring occasionally until they become soft translucent and develop caramelized edges. Sprinkle with garlic powder black pepper salt and smoked paprika stirring to coat evenly.

Create the Cheesesteak Mixture:

Transfer your warmed brisket into the pan with your seasoned onions and peppers. Gently fold everything together to combine the flavors. Reduce heat to medium-low and arrange your cheese slices across the top of the mixture. Cover the pan for 1 to 2 minutes allowing the cheese to melt completely. Once melted use a spatula to fold and stir the ingredients together creating a cohesive mixture where the cheese binds everything together.

Toast the Rolls:

While your cheesesteak mixture rests brush the inside of each hoagie roll with melted butter ensuring even coverage from end to end. Place rolls butter-side down in a clean skillet over medium heat or under a broiler for 1 to 2 minutes until they develop a golden crust. Watch carefully to prevent burning as the butter accelerates browning.

Build and Serve:

Open your toasted rolls and generously pile the hot brisket cheesesteak mixture into each one dividing equally. The rolls should be warm and slightly crisp providing structural support for the juicy filling. Serve immediately while everything is hot and the cheese is at its most gooey delicious state.

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My absolute favorite aspect of this recipe is how the smoked paprika enhances the brisket's natural flavors. I discovered this trick when making it for my father-in-law who immediately declared it better than the cheesesteaks he grew up eating in Philadelphia which is about the highest praise possible in our household.

Reheating Leftover Brisket

Successfully reheating smoked brisket without drying it out is critical for this recipe. Always slice your brisket when it's cold as this makes getting thin pieces much easier. When reheating use low heat and add moisture via beef broth or even a splash of beer for added flavor. Cover the pan with foil if your brisket seems particularly dry. The goal is to gently bring it back to temperature without cooking it further.

Cheese Variations

The cheese you select dramatically impacts the final flavor profile of your cheesesteak. Traditional options include provolone for its mild flavor and excellent melting properties or American for that classic gooey texture. For a more robust flavor try sharp cheddar or pepper jack to add a spicy kick. My personal favorite combination is equal parts provolone and smoked gouda which complements the brisket beautifully. Allow about 2 slices of cheese per sandwich.

Serving Suggestions

These brisket cheesesteaks shine brightest when paired with complementary sides. Classic options include crispy french fries a tangy coleslaw or potato chips. For a lighter option consider a simple green salad with vinaigrette to cut through the richness. During summer months we serve these with grilled corn on the cob brushed with the same butter used for the rolls. Always provide napkins as these sandwiches are deliciously messy.

Regional Variations

While traditional Philadelphia cheesesteaks use thinly sliced ribeye this smoked brisket version offers a Texas twist to the classic. In some regions particularly in the Southwest you might add green chilies or jalapeños for heat. New Orleans-inspired versions might include a remoulade sauce spread inside the roll before adding the meat mixture. Feel free to adapt this recipe to incorporate regional flavors that appeal to your palate while maintaining the core technique.

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Frequently Asked Questions

→ How do I keep brisket moist while reheating?

Reheat brisket with a splash of beef broth and butter in a skillet over medium heat to retain juiciness and flavor.

→ Can I use leftover brisket for this dish?

Yes, leftover brisket works perfectly! Chop it into bite-sized pieces and reheat it gently for the best results.

→ What type of cheese works best for a cheesesteak?

Provolone, cheddar, or American cheese are great options. Choose one that melts well and complements the brisket's smoky flavor.

→ Can I skip the green bell peppers?

Yes, the bell peppers are optional. You can omit them or replace them with additional onions for a slightly sweeter flavor.

→ What sides pair well with cheesesteaks?

Fries, pickles, coleslaw, or potato salad make excellent sides to accompany your brisket cheesesteak.

→ Can I toast the hoagie rolls in advance?

It's best to toast the rolls right before serving to keep them warm and crisp. Otherwise, they'll lose their texture over time.