There’s nothing better than putting leftover brisket to work, and this Brisket Cheesesteak takes it to another level. I fired up my Pitts & Spitts griddle to get that perfect crust on the bread and veggies, layered it all with melty provolone and pepper jack, then tied it together with a smoky steakhouse aioli. It’s hearty, cheesy, and just messy enough to make it worth every bite.

Ingredients

• 1/2 onion, sliced
• 1/2 red bell pepper, sliced
• 1 lb. cooked brisket
• Italian loaf bread
• 4 slices provolone cheese
• 4 oz. pepper jack cheese, grated
• 2 tbsp mayonnaise
• 1 tbsp steak sauce
• 1 tbsp Worcestershire sauce
• 1 tsp Creole mustard
• Pickled peppers, to taste
• Boudreaux's Backyard Fire & Smoke Creole Seasoning, to taste

Directions

1. Fire up the griddle:
   On your Pitts & Spitts griddle, sauté onion and bell pepper until softened. On the other side, add the brisket, season with Fire & Smoke Creole Seasoning, and chop/mix it with the onions and peppers as it heats.
   Toast the Italian loaf on the griddle. Lay provolone slices over the brisket mixture and let them melt. Scatter grated pepper jack directly onto the griddle until it starts to bubble, then press the bread (cut-side down) onto the cheese so it crusts onto the loaf.
2. Whip the Steakhouse Aioli:
   Mix mayonnaise, steak sauce, Worcestershire sauce, and Creole mustard in a bowl until smooth.
3. Assemble & Serve:
   Drizzle aioli over the toasted bread, pile on the brisket mixture, top with pickled peppers, and bust it down!