Prep
10 mins
Cook
15 mins
Serves
3
Level
Beginner
Griddle
Low
Rate this recipe
The king of all cheesesteaks! Leftover brisket gets cubed up and grilled with onions and peppers, then melted with American cheese on a sub roll. The smokiness and rendered fat build incredible flavor, and that bark — oh my gosh, that bark.
Ingredients
- •1 medium onion, coarsely chopped
- •1 pepper of your choice
- •1 lb leftover brisket
- •3 sub rolls (Martin's recommended)
- •9 slices American cheese (white recommended)
- •Hussey's Heifer Dust
- •3 Tbsp Duke's Mayo
Instructions
- 1Turn the griddle on low to heat up. While heating, slice the onion and bell pepper. Cube up the leftover brisket.
- 2Add butter and some oil to the griddle and add the veggies. Season with your favorite rub. While cooking, add some water to steam the veggies.
- 3On the other side of the griddle, add butter or beef tallow and the brisket with some seasoning. Use a spatula to cut the meat into smaller pieces while heating. When all heated, mix the veggies and brisket together. Separate into three piles the size of the bun. Add cheese to the piles and let melt.
- 4While the cheese melts, add mayo to the buns. Put the bun on top of the meat/cheese mixture and get your spatula under the meat and flip over. Add any meat and cheese that fell out.
Hussey's Egg-Griddle Tips
- ▸Leftover smoked brisket brings the best flavor, but any roast beef works.
- ▸Steam the veggies with a splash of water for faster, even cooking.
