EASY Brisket CHEESESTEAK with Caramelised Veggies

provolone cheese

🥗Healthier: mozzarella cheese

💰Cheaper: American cheese

Mozzarella offers a lower-fat option while American cheese melts well.

hoagie rolls

🥗Healthier: whole grain rolls

💰Cheaper: white bread

Whole grain rolls add fiber, while white bread is more economical.

Slice frozen brisket thinly and let it defrost.

In a bowl, mix mayonnaise, prepared horseradish, and dijon mustard; whisk together and set aside.

Slice crusty bread and spread the sauce on the bread to soak in.

Toast the bread in a pan until golden brown, sauce side down.

Thinly slice onion and yellow bell pepper.

Heat olive oil in a pan and add the defrosted brisket; season with salt and pepper.

Add Worcestershire sauce and paprika to the brisket and mix well; cook until heated through.

Transfer the brisket to a bowl and wipe out the pan.

Add more olive oil to the pan, then add minced garlic, sliced onion, and bell pepper; sauté until caramelized.

Combine the cooked brisket with the sautéed vegetables in the pan to heat through.

Divide the brisket mixture into portions for sandwiches; place a portion on a plate.

Top the brisket with provolone cheese and cover with a lid to melt the cheese.

Toast the bread again if needed, then layer the sauce on one side of the bread.

Assemble the sandwich with the brisket mixture and top with the other slice of bread.

Cut the sandwich in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens