Brisket cheesesteak recipe (2024)

FAQs

Can you use brisket for Philly cheesesteak? ›

With leftover smoked brisket, a 3-ingredient cheese sauce, perfectly sautéed onions, and a steamed Philly-style sub roll, this brisket cheesesteak sandwich was hands-down one of my favorite griddle sandwiches that I've ever made… and I've made a TON of sandwiches on the flat top grill, so that's saying a lot!

The REAL Philly Steak sandwich actually has a few acceptable variations, but when it gets right down to it, the basics are the same: Good quality, no gristle beef sliced thin, Provolone or Mozzarella cheese, and a fresh hard Italian long roll, crunchy on the outside and soft on the inside.

Place the seasoned brisket steak on the grill or smoker, fat side up, to allow the fat to render and baste the meat. Close the lid to create a smoky environment. Cook the brisket steak for approximately 1.5 to 2 hours per pound.

Cheesesteak meat

You want a cut that isn't too lean—the fat is necessary for juiciness and flavor carry-through. Obviously, ribeye steak is the best, but it can be a little pricey for a few sandwiches. Chuck could work for a budget approach, but you might get it cut just a little thinner than the ribeye.

The issue with cooking brisket like a steak. is that when cooked to medium rare, the tough fibers don't break down. and it's extremely chewy. No, when cooked to well done, those fibers contract too quickly. and it turns kind of dry.

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

What Kind of Cheese Goes on Philly Cheesesteaks? There are two options here: provolone or Cheez Whiz, a shelf-stable cheese product sold in jars. If I'm being honest, American cheese is also pretty delicious, but let's keep it somewhat classic with the cheese. Personally, I like to use BOTH.

Add steak back to pan along with ¾ cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste. Spread each top and bottom half of hoagie roll with Spiced mayonnaise.

Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl. Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.

Texas Crutch Method: The Texas crutch method involves wrapping the brisket tightly in foil or butcher paper during the cooking process. This helps retain moisture and speeds up the cooking time, resulting in a tender and flavorful brisket.

Do you need to marinate a brisket? ›

Marinating helps tenderize tough cuts by breaking up the muscle fibers. But low, slow cooking does that, too, so no need to marinate when you're smoking brisket. Brown and Ayala start with high-grade brisket from a ranch in Iowa, and season it with nothing more than a dry rub of equal parts salt and pepper.

Regardless, brisket is a cut that benefits from a low and slow cooking style. Braising and smoking are the most common. They're both effective ways to add great flavor to the meat as well as make it mouthwateringly tender. You can also steam beef brisket.

If you are looking for an authentic Philadelphia experience, you should try using Whiz Cheese Sauce. This sauce is made by mixing shredded cheese with mayonnaise, mustard and other ingredients. You can also use Cheez Whiz as an alternative if you do not like the taste of mayonnaise.

However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

Bread – we used a crusty baguette for this recipe, but you can also serve the filling over a Hoagie roll. If you to make an authentic Philly cheesesteak, you should use Amoroso roll, although you may have some trouble finding them if you're not from Philadelphia. Salt and pepper – for seasoning.

It depends on your cooking method! Beef brisket is a popular option for grilling, and the fat around the outside will give a more fatty flavor to the meat. But since the fat in chuck roast is between the muscles and melts during the cooking process, the fatty flavor will be more subtle.

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

A classic Philly cheesesteak consists of thinly shaved steak (usually ribeye or top round) and is traditionally cooked on a griddle. It's a wonderful sandwich. When you bite into it you get the savory pieces of thin steak and melty, gooey cheese.

Usually the first question most folks have is 'what cut of meat do I use for a cheesesteak'? The answer is, you can technically use any beef steak cut you want. Some folks use ribeye, but I think the steaks found in the hind quarter are just perfect for this. Try top sirloin or top/eye of round.