Prep time: 10 min
Time: 20 minutes
Serves: 4–6
Griddle: Griddle
Difficulty: 2.5 of 5
Limp Brisket Philly Cheese Steak:
Sink your teeth into our Limp Brisket Philly Cheese Steak—loaded with slow-smoked Texas brisket seasoned with Holy Smokers Brisket Rub and Holy Heifer Rub. Piled high on the griddle with sautéed onions, peppers, and a blanket of melty cheese, this sandwich brings bold bark, big flavor, and true Texas smoke in every bite.
Ingredients
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HSRC brisket rub (SPG)
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2.5 lb chopped brisket
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Olive oil for griddle
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1/2 stick butter
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1 green bell pepper
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1 yellow bell pepper
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1 yellow onion
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6 slices provolone cheese
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6–8 slices bacon, grilled
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4–6 hoagie rolls, toasted
Cheese sauce:
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2 cups half & half (room temp)
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1 tbsp corn starch
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16 oz cheddar cheese, shredded
Instructions
1. Meat prep:
Take a cutting board and chop the slow-smoked brisket (follow our full brisket guide online) and season generously with Holy Smokers Brisket Rub (SPG).
2. Veggie prep:
Using the same cutting board, slice up the yellow and green bell peppers and a whole yellow onion. Place in a separate bowl from the meat and also season generously with Holy Smokers Brisket Rub (SPG).
3. Preheat the griddle:
Start the griddle on high to burn off the oil and to get the griddle up to temp. Once the griddle is up to temp, turn to medium heat, roughly 375°F.
4. Toast the buns:
Take your buttered hoagie rolls and place them on the griddle for 1–2 minutes or until golden brown. Remove and set to the side.
5. Sauté the veggies and bacon:
Take 1/4 stick of butter and more olive oil and place the veggies on the griddle. To the side, place the thin-cut bacon and grill until crispy, using the bacon grease as a flavor enhancer.
The goal is for the veggies to be slightly translucent with a slight crunch.
6. Grilling the brisket:
When the veggies are about half done, place 1/4 stick of butter and a little more olive oil on the griddle. Then place the meat onto the melted butter. After 2–3 minutes…
7. Mixing the veggies and meat:
After about 6 minutes, mix the veggies and meat into 4–6 long sections, adding 2 strips of bacon to each pile. Top each section with 2 slices of provolone cheese, then place the hoagie roll buns cut-side down over the piles to melt the cheese for about 30–45 seconds.
8. The ensemble:
Take your spatula under the meat/veggie pile and carefully flip upward into this heavenly dish, keeping everything on the buns.
9. The cheese sauce:
Lastly, in a skillet, take your room-temp half & half and corn starch, whisking it together until smooth. Place over medium heat; once it begins to boil, reduce to a simmer and add the shredded cheddar cheese. Stir until melted into a heavenly creamy sauce. Scoop over the Philly, serve, and enjoy!