Ingredients
Leftover bbq brisket flat (6-8 oz per sandwich)
Juice from Brisket or beef broth
Sandwich rolls (fresh kaiser rolls preferred)
2 large Spanish onions
Killer Hogs The BBQ Rub (can sub Seasoned Salt)
Jar of Jalapeño Peppers
2 Tbsp Unsalted Butter
2 Tbsp white flour
2 cups milk
8 oz shredded Smoked Provolone Cheese
½ Tsp salt (more to taste)
½ Tsp pepper
Prep 15 mins; Cook time 1 hour
In my house when I smoke a brisket there is usually none left but in the rare instance I have a little I like to get creative. Today I combined 2 of my favorite things: Philly Cheesesteaks and BBQ. I figured if I have some leftover tender slices of perfectly smoked brisket, why can’t I pair it up with some fried onions and a smoky cheese sauce.
In Philly we do cheesesteaks with either American cheese, Provolone or Cheese Wiz. I thought to really bring that smoky flavor in I could pair the brisket with some smoked provolone cheese. To top it off I had to add the jalapeños. In a normal Philly Cheesesteak I would just do some hot pepper sauce or pepper rings but the jalapeños really finish this combination nicely. Omit them if you don’t like too much spice.
1. First let’s get your brisket reheated. Preheat your oven to 300 degrees. Place the brisket slices in an oven safe dish. If you have juices leftover from the brisket cook add them in. If not you can just add some beef broth. Don’t put too much, just a little on the bottom to keep the brisket moist. We are not braising it. Wrap the dish tight with foil and put the brisket in the oven for about an hour.
2. Next get the onions going. Onions on your sandwich are a personal thing. Some people cut them into rings, some like large dice, I personally do slices. Once you have cut the onion to your liking toss it into a frying pan on medium to low heat with some canola or vegetable oil. I like to shake some Killer Hogs The BBQ Rub on but you can use Seasoned Salt if you have not taken my advice yet and bought this awesome rub. Give the pan a good shake and let the onions go until they are soft. If they finish before your brisket you can toss the pan on the side and reheat as needed.
3. Now it’s time to make the cheese sauce. I chose a smoke cheese for this but you can sub in your favorite one. In a medium pot over low heat melt the butter and then whisk the flour in. It will form a roux and should start to take a little color. After 2 to 3 minutes start adding the milk. Whisk it in slowly and then add the salt and pepper. Once combined and warmed through start adding the cheese slowly and stir until smooth. Taste and add salt as needed. Keep the heat low until ready to use and stir occasionally.
4. Now it’s time to put this sandwich together. Cut open those rolls. Put the bottom on a plate and put a spoonful of the cheese sauce on it. Stack the brisket slices on top. I put down 3 slices and then put another 3 slices the opposite direction. Next pile on some onions, as many as you like. Put a scoop of cheese sauce on top of that and then throw on as many jalapeños as you can handle. Put the top of the roll on and slice it in half if you need too so you can pick this messy, delicious sandwich up. Enjoy!
Nutrition Facts:
Amount per sandwich
Calories 764, Fat 42 grams, Carbohydrates 41 grams, Protein 56 grams
