Brisket Cheesesteak
prep
10 MIN
cook
15 MIN
feeds
4
Indulge in another rendition of the Philly Cheesesteak. This time with delicious left over brisket. Should you have any brisket left over this is the perfect way to revive the flavor in a different package. This not only takes care of the left overs what what to have for lunch the next day but it is quick, shouldn't require much clean up, and any one regardless of skill level can make a mouth watering sandwich. Remember the keys to a great Philly Cheesesteak; toasted buttery buns, soft caramelized veggies, and amazing brisket from the night before.
Ingredients
All Ingredients
2 cups shredded leftover brisket
1 onion, thinly sliced
1 bell pepper, thinly sliced
2 cloves of garlic, minced
1 Tablespoon olive oil
Salt and pepper, to taste
2 Tablespoons Somethin' Southern seasoning
4 hoagie rolls or sub rolls
4 slices of provolone or cheese of your choice
Instructions
Brisket Cheesesteak
Step 1
Heat the olive oil on griddle over medium heat. Add the onion, bell pepper, and garlic. Sauté for 5-7 minutes, until softened.
Step 2
Add the shredded brisket, salt, and pepper to the skillet, and stir to combine. Cook for an additional 5-7 minutes, until the brisket is heated through.
Step 3
While the brisket mixture is cooking, slice the hoagie rolls or sub rolls in half lengthwise.
Step 4
Place the sliced rolls on a on griddle, cut side down, and toast or grill for 1-2 minutes, until lightly toasted.
step 5
Divide the brisket and veggies into 4 separate piles, and place cheese on top to melt. Transfer filling into toasted buns. Serve and enjoy!
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