When a two person household smokes a beef brisket, we are left with a lot of brisket leftovers; and the perfect way to make something with these leftovers is to make a gooey, leftover smoked beef brisket sandwich. I don’t want to call this a Philly cheese steak sandwich and cause controversy over if mushrooms and peppers are supposed to be on a Philly cheese steak sandwich; or if mozzarella cheese is the appropriate cheese to use. I don’t want to mess with any recipe traditions, or anything like that! So this is just simply going to be called a Leftover Smoked Beef Brisket Sandwich, and I’ll leave it at that!
I will say though, that if you love Philly cheese steak sandwiches, you will probably love this leftover smoked beef brisket sandwich! They are similar in that they are on a bun and they have tasty beef smothered in cheese on it.
Leftover Smoked Beef Brisket Sandwich
This sandwich was awesome. I am not the kind of person that usually toots their own horn, but when it comes to this sandwich, it’s probably the best idea I’ve had recently! It was epic. Smokey. Meaty. Amazing sautéed veggies. Saucy. Garlicy. And lots of ooey, gooey, melted mozzarella cheese. Epic is the only word that comes to mind when I think of this sandwich!
Why did I add all these extra veggies to what could have been a simple meat and cheese sandwich, you ask? I like the idea of having onions, peppers and mushrooms sautéed with the leftover smoked beef brisket in some beef broth… Okay, if I am being honest, I really had to use up the mushrooms and a pepper from my fridge (story of my life)!
Meanwhile, I made a garlic mayo by mixing 1/4 cup mayo with 1 tablespoon of minced garlic. I let this sit and the flavours meld while I continued to make my sandwich.
After the vegetables and beef are nicely sautéed, (about 10 – 15 minutes), I set the pan aside and prepped my sandwich buns. For this recipe I used whole wheat hot dog buns. I put the buns on a parchment paper lined cookie sheet, and I spread the garlic mayo evenly on both sides of the buns and set the oven to broil.
I spooned the vegetable and beef mixture on to the buns and then added shredded mozzarella cheese over top. Pop the sandwiches in the oven under the broiler for about 5 minutes, just until the cheese is all melty. Let cool a couple minutes, just so the broiled cheese doesn’t burn the roof of your mouth (speaking from experience here!) and enjoy with your favourite side – we had yam fries!
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 6 - 8 medium sized mushrooms, sliced
- 1/2 cup beef broth
- 1/4 cup mayonaise
- 1 Tbsp garlic, minced
- beef brisket
- hot dog buns
- Slice the peppers, onions and mushrooms.
- Saute peppers and mushrooms in a frying pan with some beef broth and slices of the leftover brisket.
- Meanwhile, make the garlic mayo by mixing 1/4 cup mayo with 1 tablespoon of minced garlic. Set aside and let flavours meld while I continuing to make sandwich.
- After the vegetables and beef are nicely sauteed, (about 10 - 15 minutes), set the pan aside and prepare sandwich buns. For this recipe I used whole wheat hot dog buns, but you can use what you wish.
- Place the buns on a parchment paper lined cookie sheet, and spread the garlic mayo evenly on both sides of the buns and set the oven to broil.
- Spoon the vegetable and beef mixture onto the buns and then add shredded mozzarella cheese over top. Pop the sandwiches in the oven under the broiler for about 5 minutes, just until the cheese is all melty.
- Let cool a couple minutes and enjoy!
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