Dive into this Brisket Cheesesteak with Redneck Sauce, and satisfy your hunger with the combined flavor of tender brisket, gooey cheese, and a tangy homemade sauce.
Before you start cooking, let's prep the ingredients! Chop the brisket into bite-sized pieces and season with Double Pepper Cow Cover Coarse to taste. Slice the onion thinly to get that perfect caramelized texture. Let the butter come to room temperature and slice the hoagie rolls if necessary.
Next, let's whip up the Redneck Sauce: in a medium-sized bowl, combine Duke’s mayonnaise, ketchup, Worcestershire sauce, hot sauce, SPG Rub, and Ghost Pepper Wing Dust. Set it aside for later.
Once everything is prepped, it's time to fire up the flattop to medium-high heat. Add a drizzle of olive oil and let it heat up. Throw the chopped brisket onto the hot surface, season it generously, and cook until it's warmed through.
While the brisket is cooking, melt the Kerrygold butter on the flattop. Toss the thinly sliced onions onto the butter and cook them until they're soft and caramelized. Set them aside while you move on to toasting the hoagie rolls. Spread the softened butter on the sliced rolls and toast them to golden perfection.
Once the brisket is done, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring maximum flavor and tenderness. Then, assemble your cheesesteaks by filling the toasted rolls with the brisket and caramelized onions. Top them off with a generous helping of Cheese Wiz.
Return the sandwiches to the flattop and cook them until the cheese is melted and bubbly. Finally, drizzle the sandwiches with the homemade Redneck Sauce for an extra kick of flavor. Serve hot and enjoy your delicious Brisket Cheesesteak with Redneck Sauce!
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