Description
A delicious smoked brisket cheesesteak with sautéed veggies and provolone cheese.
Ingredients
Scale
- 2 lbs beef brisket
- 8 oz aged provolone cheese
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup sweet onions, sliced
- 4 hoagie rolls
- 2 tsp garlic powder
- 2 tsp smoked paprika
- Olive oil for sautéing
Instructions
- Trim excess fat from the brisket and rub with garlic powder and smoked paprika. Let sit at room temperature.
- Preheat your smoker to 225°F (107°C) and smoke the brisket for about 6 hours or until it reaches an internal temperature of 195°F (90°C).
- While smoking, sauté sliced bell peppers and onions in olive oil over medium heat until soft (about 8 minutes).
- Once smoked, let the brisket rest for 20 minutes before shredding into bite-sized pieces.
- Assemble cheesesteaks by layering shredded brisket, sautéed veggies, and provolone cheese in hoagie rolls.
- Broil assembled sandwiches on high for about 2 minutes until cheese is melted and bubbling.
Notes
- This recipe is perfect for gatherings or family dinners.
- Adjust the spice levels to your preference.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Smoking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg