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Cleveland Cheesesteak

IngredientsBeef, Mushrooms, Cheese
Day PartLunch
Menu PartSandwich/Wrap
Cuisine TypeAmerican
cleveland cheese steak sandwich

Executive Chef Matt Fish
The Melt Bar & Grill

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.


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

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


  1. 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. 
  2. 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.
  3. Prepare garlic mushroom blend: Combine all ingredients in large saucepan. Saute over medium-high heat, stirring frequently to sweat the mushrooms.
  4. 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.
  5. 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.
  6. Place sandwich halves on sheet tray and put under salamander for 45 seconds or until cheese is completely melted.
  7. To serve, spread aioli on the side without beef; place on top of the beef side. Skewer, cut, and plate the sandwich.

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