Description
A hearty chopped brisket cheesesteak sandwich with melted cheese sauce, perfect for a quick and satisfying meal.
Ingredients
Scale
- 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