Brisket Cheesesteak with Homemade Cheese Sauce
This brisket cheesesteak is stuffed with smoked brisket, a homemade cheese sauce, and sautéed onions on a steamed deli roll for an awesome sandwich! Your new favorite leftover brisket recipe!
Servings: 4 people
Ingredients
- 2 lbs cooked brisket sliced and reheated if necessary
- 1 small onion diced
- pickled jarred jalapenos Optional
- 4 deli hoagie rolls sliced in half lengthwise, but not all the way through (similar to a hot dog bun)
- 1-2 tablespoons butter
- salt and pepper
For the Cheese Sauce:
- ¾ cup evaporated milk
- 8 oz sharp cheddar cheese freshly grated
- ¼ lb deli American cheese slices *Use the freshly sliced American cheese from the deli counter, not the individually wrapped slices
Instructions
- Heat griddle to about 375-400℉. As the griddle is heating, place a medium size saucepan on the griddle top to warm up as well.
- Make the cheese sauce: Add the evaporated milk to the warm saucepan. Stir in the shredded cheddar cheese. Allow the cheese to melt and incorporate with the milk, stirring occasionally. When the cheddar is fully melted, add the American cheese a few slices at a time, stirring often. When cheese sauce is done, move to the cooler side of the griddle to keep warm. The sauce will thicken as it cools.
- While cheese sauce is cooking, add butter to a clear area on the griddle. Saute diced onions in the melted butter. Season sautéed onions with salt and pepper. Optional - add some pickled jalapeños to the sautéed onions.
- Separate the cooked onions into 4 piles on the griddle. Add a few slices of the brisket to each pile of onions. Use your spatula to chop, shred, and mix the brisket and onions together. Then form each of the 4 piles of chopped brisket to match the length of your hoagie sub rolls.
- Add a few spoonfuls of the cheese sauce to each of the 4 piles of brisket. Place the rolls cut side down and open on top of the brisket and cheese. Allow the rolls to steam on top of the piles of meat for about 2-4 minutes. Then, use your spatula and transfer the brisket cheesesteak to the rolls.
- Spoon more cheese sauce on top of the brisket cheesesteaks if you like. Serve warm.
Video
Notes
- These brisket cheesesteak sandwiches can also be made in a skillet on the stovetop, a few at a time.
- This recipes makes more cheese sauce than you will need for 4 sandwiches. Store leftover cheese sauce covered in the refrigerator for up to 5 days. Microwave to reheat. *You can add some pickled jalapenos and some of the jalapeno juice to the leftover cheese sauce for a fantastic queso dip to serve with tortilla chips.
- Don't have leftover brisket? Try this recipe with leftover cooked steak or pulled pork.