Brisket Philly Cheesesteak Sandwich - Step by Step (pics)

biggreenrob

I am flying solo this weekend so I woke up this morning to an overnight cook that was finishing.  I wrapped it in paper, then wrapped it in a Costco Monsters Inc. blanket (thanks son) and tossed it in a cooler.  All in all, I can't say that this brisket was as good as it has been lately.  I picked up a choice packer from my local Wally world but the last couple have not been up to snuff.  They seem like they should be rated as select but they are stamped choice.  I made a Philly(style) cheese steak using some of the leftovers, and there's a bunch of it.  It came out very good but as anyone in Philadelphia will tell you...the bread is as important as the beef used in the sandwich and unfortunately, I did not have access to any Amoroso rolls so I used some store bought.  

This is a simple 'Whiz-wit', or a cheesesteak made with cheese whiz and fried onions.  I opted to make my own cheese whiz with sharp cheddar and american.  

Leftover brisket 5 hour PTC (Paper, Towel, Cooler)

Ingredients 

Brisket: about 3-4 slices per sandwich.   I chopped my brisket but that is optional.
Cheddar cheese (grated): 3.5-4ounces
American cheese: 2 1/2 slices
Beer (your choice of beer): about 1/8 of cup
Sodium citrate: I used 3.5 grams
Onion: 1/4 onion diced
Butter (not shown in picture): 1/2 tablespoon

Directions

Step 1.  Prep ingredients

Dice onion.  Grate cheddar cheese.  Pre-heat a small to medium skillet/saute pan on low to medium and a small sauce pan on low.  Pop open beer.  Perform a quality check on the beer.

Step 2.  Onions

Add butter and stir to coat bottom of pan.  Once the butter is melted.  Add onions to pan and sauté until translucent but firm.  While onions are sautéing, move onto Step 3 to begin the cheese sauce.

Step 3.  Cheese Sauce

Add beer to sauce pan and stir for a few seconds.  Add sodium citrate to beer and stir until dissolved.  Once desolved, add cheese to beer/sodium citrate mixture.  Stir cheese until smooth consistency.  Reduce heat to a simmer, or lowest setting.

Step 4.  Brisket

Add Brisket to the pan with onions.  Toss in sauteed onions and heat to desired temperature.

Step 5.  Assemble

Top a roll with the brisket and onions.  With a large spoon, ladle the cheese sauce onto the sandwich.  Coat sandwich with cheese mixture to desired amount.

Dyal_SC

Looks horrible.    Better pass it along to me.  

YukonRon

When I saw the golden, I knew I liked you. Thanks for the recipe. Consider it plagiarized. Looks awesome.

SciAggie

What does the sodium citrate do to the cheese sauce? 

YukonRon

Acts as an emulsifier, keeps the cheese from getting greasy, I think.

SciAggie

Thanks

mshump

Good looking sandwich 

biggreenrob

Thanks.  Golden's are the greatest.  

I took this from Modernist Cuisine or this video but both are from Scott Heimendinger.  He's the founder of the Sansaire Sous Vide that was launched through Kickstarter, and now is sold at Sur La Table.  He also worked on the Modernist Cuisine books.  Those are some really interesting books.
This is an interesting read as well - http://modernistcuisine.com/2013/05/science-helps-craft-the-perfect-mac-and-cheese/

https://youtu.be/gOLgLi5ZJOY

YukonRon

biggreenrob said:

Thanks.  Golden's are the greatest.  

I took this from Modernist Cuisine or this video but both are from Scott Heimendinger.  He's the founder of the Sansaire Sous Vide that was launched through Kickstarter, and now is sold at Sur La Table.  He also worked on the Modernist Cuisine books.  Those are some really interesting books.
This is an interesting read as well - http://modernistcuisine.com/2013/05/science-helps-craft-the-perfect-mac-and-cheese/

https://youtu.be/gOLgLi5ZJOY

I had to put mine down Christmas Eve, my heart still hurts, can't get the courage to do it again.
thank you for the link.

KiterTodd

I don't know what sodium citrate is, but that sandwich looks awesome.

I usually just go with this -

biggreenrob

YukonRon said:

biggreenrob said:

Thanks.  Golden's are the greatest.  

I took this from Modernist Cuisine or this video but both are from Scott Heimendinger.  He's the founder of the Sansaire Sous Vide that was launched through Kickstarter, and now is sold at Sur La Table.  He also worked on the Modernist Cuisine books.  Those are some really interesting books.
This is an interesting read as well - http://modernistcuisine.com/2013/05/science-helps-craft-the-perfect-mac-and-cheese/

https://youtu.be/gOLgLi5ZJOY

I had to put mine down Christmas Eve, my heart still hurts, can't get the courage to do it again.
thank you for the link.

Oh man, sorry to hear that.

blasting

@biggreenrob   Thanks a lot for the great step by step pictorial.  Not always easy to do in the heat of the moment.  Much appreciated and bookmarked.

nolaegghead

Great tip!  I love it.

stemc33

Nice.  
Also bookmarked. Cheese sauce is on my to do list. 

GalanteNate_OneEa

Brisket cheese steaks are what this house is all about. Great post and pics! Thanks for the share!!

txhawkeye

Looks great!!

Toxarch

Looks delicious. Thanks for sharing.

biggreenrob

You're welcome - thanks for looking.

ryantt

That looks great, sure a heck of a lot better then the  minute "steak" I grew up with.