Brisket Cheesesteak

A Brisket Cheesesteak made with smoked brisket, caramelized onions and smoked Cooper Sharp Cheese is my elevated take on a classic Philly Cheesesteak. It comes together very quickly and is potentially the most delicious sandwich of all time!

Meat Church How To YouTube video: https://youtu.be/tX1wD4QBriY

Ingredients for 3 sandwiches:

• 1 lb smoked brisket (dependent on the size of your roll)
• 1 white onion, sliced thin
• 1 1/2 C Cooper Sharp White American Cheese, shredded (based on your preference of amount of cheese in each cheesesteak)
• 3 slices of Cooper Sharp White American Cheese
• 3 hoagie rolls 
• 2 T butter
• Meat Church BLANCO to taste

Prepare the griddle 
Prepare the griddle or cast iron pan at medium heat or around 350. In this video we used a Traeger Flatrock Griddle.

Prepare the cheesesteak
Grate the cheese and set aside.

Slice the brisket thin with a deli slicer.

If you do not have a slicer, use a knife and slice as thinly as possible.

Cut the slices with a knife into smaller pieces. 

Cook the griddle 
Drop the butter on the griddle. As it melts, sauté the onions 5 minutes or so in the butter. Season with Meat Church BLANCO. 

Add the brisket on top of the onions.

Using a spatula, stir and mix to incorporate. As the brisket warms up, chop it with the side of  the spatula.

Add the shredded cheese to taste. Stir and mix to incorporate

Pro tip: I like them extra cheesy, so I add a lot of cheese.

Since the meat is already cooked, you are simply reheating it and incorporating and melting the cheese.

Optionally, toast the hoagie rolls with butter or mayo while the brisket, cheese and onion mixture is heating. 

Once the cheese is fully incorporated, divide into 3 even rectangles to prepare to load in the hoagie rolls. 

Using the spatula, scoop the brisket, cheese and onion mixture into the rolls. 

Top with 1 slice of Cooper Sharp White American Cheese.