Smoked Brisket Cheesesteak Sub (Print Version)
# Ingredients:
→ Brisket
01 -
2 lbs smoked brisket, chopped (leftover or freshly smoked)
02 -
2 tbsp beef broth (for reheating brisket)
03 -
1 tbsp butter or oil (for reheating)
→ Cheesesteak Filling
04 -
1 tbsp butter
05 -
1 small red onion, thinly sliced
06 -
1 small green bell pepper, thinly sliced (optional)
07 -
1 tsp garlic powder
08 -
1 tsp black pepper
09 -
½ tsp salt
10 -
½ tsp smoked paprika
→ Cheese & Bread
11 -
4 hoagie rolls or sub buns
12 -
6-8 slices provolone, cheddar, or American cheese
13 -
1 tbsp melted butter (for toasting rolls)
# Instructions:
01 -
Chop the smoked brisket into small, bite-sized pieces if using leftovers. In a skillet, heat 1 tbsp of butter or oil over medium heat. Add the brisket along with a splash of beef broth to keep it moist. Stir occasionally until heated through.
02 -
In a separate pan, melt 1 tbsp of butter over medium heat. Add the sliced red onion and bell pepper (if using). Cook, stirring occasionally, until the vegetables are soft and caramelized, about 5-7 minutes. Season with garlic powder, black pepper, salt, and smoked paprika.
03 -
Combine the warmed brisket with the onions and peppers in the same pan. Layer slices of cheese over the top and allow it to melt. Stir the mixture so the cheese evenly coats the brisket and vegetables.
04 -
Brush the inside of the hoagie rolls with melted butter. Lightly toast the rolls in a skillet or under a broiler until golden brown.
05 -
Fill each toasted roll with a generous portion of the brisket and cheese mixture. Serve immediately with fries, pickles, or coleslaw as desired.