Brisket Cheesesteak Sandwiches

Ingredients (Makes 3–4 sandwiches)

• 2–3 cups cooked brisket, chopped or thinly sliced

• 1 large onion, sliced

• 1 large bell pepper (any color), sliced

• 8 oz mushrooms, sliced (optional)

• 1–2 tbsp butter or oil

• Seasoning: salt, pepper, garlic powder (or your favorite beef rub)

• Cheese: provolone, white American, or cheese sauce (your choice)

• Hoagie rolls or sub rolls

• 1–2 tbsp Worcestershire sauce (optional but amazing)

• Beef broth or leftover brisket jus (1–2 tbsp, optional for moisture)

• Mayo

Instructions

1. Heat the griddle

• medium heat (350–400°F)

2. Cook the Veggies

• Add a little butter/oil to the griddle.

• Toss on onions, peppers, and mushrooms.

• Season lightly with salt and pepper.

• Cook until softened and slightly caramelized (5–7 minutes).

• Slide to a cooler zone.

3. Heat the Brisket

• Add a little more butter/oil to center of the griddle.

• Add the chopped brisket.

• Season lightly (or add a pinch of brisket rub).

• Add a small splash of Worcestershire or beef broth to revive moisture.

• Mix and chop for 2–3 minutes until warmed and sizzling.

4. Combine & Melt the Cheese

• Mix the veggies back into the brisket.

• Form the mixture into sandwich-shaped piles.

• Lay slices of provolone or American on top.

• Cover with a dome lid and steam with a tiny splash of water until melted (20–30 seconds).

5. Toast the Rolls (optional)

• Slice hoagie rolls.

• Spread with butter/mayo

• Toast cut-side down on the griddle until golden.

6. Build the Sandwich

• Scoop the cheesy brisket mixture onto the toasted rolls.

• Add extra cheese sauce on top if you like it messy.