Difficulty: Beginner
Sandwiches
Leftover Brisket Philly
Stevie
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Beginner
Turn leftover brisket into a griddle-fired classic with caramelized onions, peppers, mushrooms, and melted provolone piled high on a hoagie.
Instructions
- Step 1: Preheat your recteq SmokeStone to 375°F.
- Step 2: Add the butter and olive oil to the griddle. Cook the onions, peppers, and mushrooms until softened and caramelized, about 8–10 minutes. Season with Ben's Heffer Dust and garlic powder.
- Step 3: Move the vegetables to one side. Add the sliced brisket to the hot griddle. Pour the Worcestershire sauce and beef broth over the brisket and toss everything together until heated through. Cook just long enough to bring the brisket to 165°F without drying it out.
- Step 4: Mix the vegetables back into the brisket and divide into four equal portions. Top each pile with two slices of provolone cheese. Cover for 30–45 seconds until the cheese is melted.
- Step 5: Butter the hoagie rolls and toast them on the griddle until golden brown.
- Step 6: Load each toasted roll with the cheesy brisket mixture and top with your favorite toppings. Serve immediately with fries, onion rings, or chips.
Ingredients
Serving Sizes
- 1 pound(s) Leftover Smoked Brisket, thinly sliced or chopped
- 4 Hoagie Rolls
- 2 tablespoon(s) Butter
- 1 tablespoon(s) Olive Oil
- 1 Yellow Onion, thinly sliced
- 1 Green Bell Pepper, thinly sliced
- 8 ounce(s) Mushrooms, sliced (optional)
- 2 teaspoon(s) Ben's Heffer Dust
- 1 teaspoon(s) Garlic Powder
- 1 tablespoon(s) Worcestershire Sauce
- 2 tablespoon(s) Beef Broth
- 8 Provolone Cheese Slices
For Serving
- 8 tablespoon(s) Horseradish Sauce
- 8 tablespoon(s) Mayonnaise
- 8 tablespoon(s) Banana Peppers
- 8 tablespoon(s) Pickled Jalapeños
- 8 tablespoon(s) Crispy Fried Onions
Tools Needed
- Step 1: Preheat your recteq SmokeStone to 375°F.
- Step 2: Add the butter and olive oil to the griddle. Cook the onions, peppers, and mushrooms until softened and caramelized, about 8–10 minutes. Season with Ben's Heffer Dust and garlic powder.
- Step 3: Move the vegetables to one side. Add the sliced brisket to the hot griddle. Pour the Worcestershire sauce and beef broth over the brisket and toss everything together until heated through. Cook just long enough to bring the brisket to 165°F without drying it out.
- Step 4: Mix the vegetables back into the brisket and divide into four equal portions. Top each pile with two slices of provolone cheese. Cover for 30–45 seconds until the cheese is melted.
- Step 5: Butter the hoagie rolls and toast them on the griddle until golden brown.
- Step 6: Load each toasted roll with the cheesy brisket mixture and top with your favorite toppings. Serve immediately with fries, onion rings, or chips.
Chef Pairings
Serve these loaded brisket cheesesteaks hot with crispy fried onions and a side of golden fries, onion rings, or chips.