Oh, you’re in for a treat! My chopped brisket cheesesteak is what sandwich dreams are made of. I stumbled upon this glorious combo when I had leftover smoked brisket that needed a second act. The rich, smoky flavors mingle with that melty cheese sauce in a way that’ll make you forget all about traditional cheesesteaks. The best part? It comes together in about 20 minutes – perfect for when hunger strikes fast.
Why You’ll Love This Chopped Brisket Cheesesteak
Trust me, this isn’t just another cheesesteak sandwich. Here’s why it’ll become your new go-to:
- That smoked brisket adds a deep, rich flavor you just can’t get from plain chopped beef
- The cheese sauce – oh that glorious sauce! – stays perfectly melty instead of turning rubbery
- It’s the perfect way to use leftover brisket without feeling like you’re eating leftovers
- Faster than ordering takeout – ready in about 20 minutes when hunger emergencies strike
- That satisfying hoagie roll crunch gives way to tender, smoky meat in every bite
See what I mean? This sandwich lives in that sweet spot between fancy and comfort food.
Ingredients for Chopped Brisket Cheesesteak
Let’s gather the good stuff! Here’s what you’ll need to make the most indulgent chopped brisket cheesesteak of your life. I’ve grouped everything so you can shop and prep without missing a beat.
For the Brisket Magic:
- 2 cups cooked brisket, chopped (leftover smoked brisket makes all the difference)
- 1 tbsp oil (I use avocado, but vegetable works fine)
- 1 small onion, thinly sliced (skip if you must, but it adds that classic flavor)
Cheese Sauce Heaven:
- 1 cup shredded cheddar cheese (packed tight – no skimping!)
- 4 oz provolone cheese, shredded or sliced (your preference)
- 3/4 cup whole milk (2% works in a pinch)
- 2 tbsp cream cheese (trust me, it makes the sauce extra dreamy)
The Extras That Make It Pop:
- 2 hoagie rolls (get ’em fresh – stale bread ruins everything)
- 1 tbsp butter (for that golden, buttery roll toast)
- 1 tsp garlic powder (our secret flavor booster)
- 1-2 tbsp hot sauce (optional, but that orange drizzle looks so pretty)
See? Nothing too fancy – just good ingredients that work together beautifully. Now let’s get cooking!
How to Make Chopped Brisket Cheesesteak
Alright, let’s dive into making this masterpiece! I’ve broken it down into simple steps so you can focus on the fun part – eating. Just follow along and you’ll have smoky, cheesy perfection in no time.
Step 1: Toast the Rolls
First things first – grab your skillet and melt that butter over medium heat. Place your hoagie rolls cut-side down and let them toast for about 2 minutes. You want them golden and crisp, but not burnt – that butter should make them smell amazing!
Step 2: Sauté Onions (Optional)
If you’re going the onion route (and I hope you are), add oil to the same skillet and toss in those thinly sliced onions. Cook them 6-8 minutes on medium heat, stirring occasionally. You’re looking for them to soften and get just a touch golden – no charring allowed!
Step 3: Heat the Brisket
Now for the star of the show! Add your chopped brisket right into the skillet (with onions if using). Give it a good stir and cook for 3-5 minutes until it’s heated through and getting slightly crispy on the edges. This is when I sprinkle in the garlic powder, salt, and pepper – trust me, seasoning at this stage makes all the difference.
Step 4: Make the Cheese Sauce
While the meat heats up, let’s tackle the cheese sauce. In a small saucepan over low heat, warm the milk and cream cheese until smooth. Then slowly stir in the cheddar and provolone a handful at a time. Keep stirring constantly until everything melts into a velvety sauce. Low and slow is the key here – rushing it might make your sauce grainy.
Step 5: Assemble the Sandwich
The moment we’ve been waiting for! Pile that hot brisket mixture into your toasted rolls, then drown it in that luscious cheese sauce. If you’re feeling fancy, drizzle a little hot sauce over the top for color and kick. Now take a bite and try not to moan too loudly – this sandwich is worth every second of effort!
Tips for the Best Chopped Brisket Cheesesteak
Listen, I’ve made this sandwich more times than I can count, and these little tricks make all the difference:
- Leftover smoked brisket is gold here – that smoky depth takes this from good to “oh my god”
- If your cheese sauce gets too thick, splash in more milk a teaspoon at a time while stirring
- Don’t skip toasting the rolls – that crisp contrast with the melty filling is everything
- Got picky eaters? Skip the onions but double the garlic powder for flavor
- Make extra cheese sauce – you’ll want to dunk every bite
There you go – my secret weapons for sandwich perfection!
Variations & Serving Ideas
This sandwich is like your favorite jeans – easy to dress up or down! Try these fun twists:
- Swap onions for colorful bell peppers or spicy jalapeños if you’re feeling adventurous
- Use pepper jack cheese instead of provolone for an extra kick
- Serve with crispy dill pickles or a mountain of golden fries on the side
- For game day, cut into smaller portions – these make killer sliders!
- Add a handful of fresh arugula or sliced tomatoes for a fresh crunch
See? Endless ways to make it your own. What combo will you try first?
Storage & Reheating
Listen – you probably won’t have leftovers (this sandwich disappears fast!), but if you do, here’s how to keep it tasting fresh:
- Store the chopped brisket separate from the cheese sauce – they’ll both last 3-4 days in the fridge
- Reheat brisket in a skillet over medium heat until warmed through (microwave makes it rubbery!)
- Warm cheese sauce on low, stirring in a splash of milk to bring back that silky texture
- Toast fresh rolls each time – soggy bread is the enemy!
Trust me, taking these extra steps means your second-day sandwich tastes just as good as the first!
Nutritional Information
Here’s the scoop on nutrition per sandwich – but remember, exact values change depending on your ingredients and portion sizes. This is just a friendly estimate to help you plan!
FAQs About Chopped Brisket Cheesesteak
Can I use deli roast beef instead of smoked brisket?
Don’t do it! Deli meat lacks that deep smoky flavor that makes this sandwich special. If you’re really in a pinch, try searing some thinly sliced steak, but trust me – leftover smoked brisket is worth the extra effort.
Why cream cheese in the sauce?
That little scoop of cream cheese works magic! It keeps the sauce extra creamy and prevents separation. Without it, your cheese sauce might turn grainy or clumpy when it cools even slightly.
Can I make this gluten-free?
Absolutely! Just swap the hoagie rolls for your favorite gluten-free bread. The brisket and cheese sauce are naturally gluten-free, so you’re golden. Toast the rolls extra crispy so they hold up to all that juicy goodness.
What’s the best brisket cut to use?
Leftover point cut works beautifully – it’s got that perfect balance of meat and fat. But honestly? Any smoked brisket you’ve got will shine here. Even the drier flat cut becomes heavenly when chopped small and smothered in cheese sauce.
Rate This Recipe
Okay, sandwich lovers – now it’s your turn! Did this chopped brisket cheesesteak rock your world? Did you add your own special twist? I want to hear all about it!
Leave a quick rating below – be honest! Those little stars help other hungry folks find this recipe. And if you’ve got a minute, drop a comment telling me how yours turned out. Did you go wild with extra toppings? Burn the first batch of rolls? (No judgment – I’ve been there!) Your kitchen adventures make my day.
Oh, and snap a photo if you can! There’s nothing I love more than seeing your melty, messy masterpieces. Tag me if you share it – I’ll probably show it off to all my friends like a proud sandwich parent.
Print
20-Minute Smoky Chopped Brisket Cheesesteak Heaven
- Total Time: 25 minutes
- Yield: 2 sandwiches 1x
- Diet: Low Lactose
Description
A hearty chopped brisket cheesesteak sandwich with melted cheese sauce, perfect for a quick and satisfying meal.
Ingredients
- 2 hoagie rolls (or sub rolls)
- 2 cups cooked brisket, chopped (smoked brisket works best)
- 1 tbsp butter (for toasting rolls)
- 1 small onion, thinly sliced (optional but classic)
- 1 tbsp oil (for sautéing)
- 1 cup shredded cheddar cheese (or a cheddar blend)
- 4 oz provolone cheese, shredded or sliced
- 3/4 cup whole milk
- 2 tbsp cream cheese (for extra melt, optional)
- 1 tsp garlic powder
- 1/2 tsp salt (to taste)
- 1/2 tsp black pepper
- 1–2 tbsp hot sauce (optional, for that orange drizzle vibe)
Instructions
- Toast the rolls: Split hoagie rolls and toast cut-side down in a skillet with butter until golden. Set aside.
- Sauté onion (optional): Add oil to the skillet and cook sliced onion over medium heat 6–8 minutes until soft and lightly browned.
- Heat the brisket: Add chopped brisket to the skillet (with onions if using). Cook 3–5 minutes, stirring, until hot and slightly crisp on edges. Season with garlic powder, salt, and pepper.
- Make the cheese sauce: In a small saucepan over low heat, warm milk and cream cheese until smooth. Stir in cheddar and provolone a handful at a time until melted and creamy.
- Assemble: Pile hot chopped brisket into the toasted rolls, then spoon cheese sauce generously over the top. Add a small drizzle of hot sauce if desired. Serve immediately.
Notes
- Use leftover smoked brisket for best flavor.
- Adjust cheese sauce thickness by adding more milk if needed.
- For extra heat, mix hot sauce directly into the cheese sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 820
- Sugar: 5g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg