Cleveland Cheesesteak
Executive Chef Matt Fish
The Melt Bar & Grill
Cleveland
Chef Fish tweaks the classic Philadelphia cheesesteak with a filling of braised brisket filling and grilled mushrooms, topped by the traditional melted provolone cheese. The knife-and-fork sandwich makes a hearty entree for lunch or dinner.
Ingredients
Braised beef brisket
1 cup sliced onions
1 1/2 lb. beef brisket
1/3 cup chopped garlic
1 1/2 tsp. kosher salt
1 1/2 tsp. black pepper
1 1/2 tsp. rosemary leaves, ground
1 1/2 tsp. roasted garlic powder
1 1/2 tsp. onion powder
3/8 cup burgundy wine
3/8 cup water
Garlic-mushroom blend (yield: 5 cups)
3 qt. button mushrooms, sliced
2 qt. portabella mushrooms, sliced
3/8 cup burgundy wine
2 tsp. chopped shallots
1½ tsp. minced garlic
1½ tsp. vegan stock base
¾ tsp. kosher salt
¾ tsp. black pepper
¼ tsp. dried thyme
¼ tsp. ground rosemary
Sandwich
2 slices bread (1-in. thick)
Butter or vegan margarine
4 slices Braised Beef Brisket
4 slices (1 oz. each) provolone cheese
2 oz. grilled onions
2 oz. grilled bell peppers
2 oz. Garlic-Mushroom Blend
2 oz. garlic aioli
Steps
- Prepare beef brisket: Preheat oven to 325 F. Line bottom of a 4-inch-deep roasting pan with sliced onion. Rub brisket thoroughly with garlic and dried seasonings. Set brisket in pan on top of onion. Pour wine and water into pan; wrap tightly with foil.
- Bake in a 325 F. oven for 5 hours. Finished brisket should be tender enough to pull apart easily. If desired, the onions and cooking liquid may be incorporated into the meat, once pulled.
- Prepare garlic mushroom blend: Combine all ingredients in large saucepan. Saute over medium-high heat, stirring frequently to sweat the mushrooms.
- When mushrooms become soft and turn gray in color, remove from pan and drain any excess liquid. Spread finished mushrooms onto sheet trays to cool completely before portioning/vacuum bagging. Reserve liquid for use in other recipes.
- Prepare sandwich: Spread butter or vegan margarine on each side of bread. Toast bread slices until golden on both sides. Place two slices of cheese on each bread slice. Add 5 ounces heated beef to one slice of bread; top with garlic mushroom mix, bell peppers and onions.
- Place sandwich halves on sheet tray and put under salamander for 45 seconds or until cheese is completely melted.
- To serve, spread aioli on the side without beef; place on top of the beef side. Skewer, cut, and plate the sandwich.