Smoked Brisket Philly Cheesesteak (Print Version)
# Ingredients:
→ Main Components
01 -
450 grams smoked brisket, thinly sliced
02 -
4 hoagie rolls
→ Vegetables
03 -
1 onion, thinly sliced
04 -
1 bell pepper, thinly sliced
→ Cheese
05 -
225 grams provolone cheese, sliced
→ Condiments
06 -
4 tablespoons mayonnaise
07 -
1 tablespoon Dijon mustard
08 -
1 tablespoon hot sauce (optional)
→ Seasoning
09 -
1 tablespoon olive oil
10 -
Salt, to taste
11 -
Black pepper, to taste
# Instructions:
01 -
Preheat a large skillet over medium heat. Add olive oil, then sauté onion and bell pepper for 5 to 7 minutes until softened and lightly caramelized. Season with salt and black pepper. Transfer vegetables to a plate and set aside.
02 -
In the same skillet, add sliced smoked brisket and cook for 2 to 3 minutes, stirring occasionally, until heated through.
03 -
Slice hoagie rolls lengthwise. Spread mayonnaise evenly on the cut sides. If desired, layer with Dijon mustard and a drizzle of hot sauce.
04 -
Evenly distribute heated brisket onto each prepared roll. Top with sautéed onions and bell peppers.
05 -
Place two slices of provolone cheese over each sandwich. Arrange sandwiches in the skillet or on a griddle, cover with a lid, and heat for 3 to 4 minutes until cheese is melted and bread is lightly toasted.
06 -
Remove sandwiches from the skillet and serve hot.
# Notes:
01 -
For enhanced flavor, use freshly smoked brisket and toast the rolls prior to assembly.