Kansas City Brisket Cheesesteak

Ingredients

• 1½ lb cooked smoked brisket, thinly sliced or chopped
• 4 sturdy hoagie rolls
• 1 tbsp butter, plus more for the rolls
• 1 tbsp vegetable oil
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small jalapeño, thinly sliced, optional
• ½ tsp kosher salt
• ½ tsp coarse black pepper
• ½ tsp garlic powder
• ¾ cup Dillightful Dill Pickle Kansas City BBQ Sauce, divided
• 8 slices provolone cheese
• ½ cup shredded smoked Gouda
• ½ cup dill pickle chips, drained and patted dry
• Crispy fried onions, for finishing
• 1 tbsp beef stock, optional

Instructions

1. 1

   Heat a large cast-iron skillet or griddle over medium-high heat. Add the butter and vegetable oil.

2. 2

   Add the onion, bell pepper and optional jalapeño. Cook for 6–8 minutes, stirring occasionally, until tender and lightly caramelized.

3. 3

   Add the brisket, kosher salt, black pepper and garlic powder. Cook for 3–4 minutes, turning occasionally, until the brisket is hot and its edges begin to crisp. Add the optional beef stock if the brisket needs moisture.

4. 4

   Stir in ½ cup of the barbecue sauce. Divide the mixture into four portions on the griddle.

5. 5

   Place two slices of provolone over each portion and scatter the smoked Gouda on top. Cover briefly and cook until the cheese melts.

6. 6

   Butter the cut sides of the hoagie rolls and toast them on the griddle until golden.

7. 7

   Fill each roll with the cheesy brisket mixture. Add pickle chips, crispy fried onions and a drizzle of the remaining barbecue sauce. Serve immediately with extra sauce for dipping.