Showing my hometown some love today.
Well, that and there is this restaurant in Lakewood, Ohio called The Melt. Basically it’s a bar/grill that sells a gazillion different types of AMAZING grilled cheeses. Yes, it’s a restaurant focused on grilled cheese and if you are ever in the Cleveland area you have to check it out. They have something for everyone. Meat lovers, meat haters and even the dairy haters too. It’s so good.
Anyway, one of the sandwiches is the Cleveland Cheese Steak. I have never actually had this, but it sounds like something my family would love, and since I live in Colorado, with no plans of visiting Cleveland in the near future, I attempted my own. I am not really sure whether they taste like the cheesesteaks at the Melt, but they sure taste good.
Obviously my brothers were pretty excited about these.
So much so that I took a total of five maybe ten minutes to snap a few photos (which I of course hate because I never do well being rushed). They were drooling with hunger just waiting for these. I am pretty sure it was not even eleven am yet, but they wanted these sandwiches.
They are freaks, but at least they loved um!
The pretzel hoagie rolls make all the difference. This is not how they come at The Melt, but for some reason the idea of a pretzel paired with cheesesteak just felt right. And it was, SO right. But really, when are pretzel rolls ever wrong?
Can you imagine how perfect these would be for a Father’s Day BBQ? Technically none of this is done on the grill, but these are perfect for any dad and any party because they are easy, feed a lot and people just love them. Perfect Fathers Day gift if you ask me. A nice meal, or a set of tools? Yea, I think I’d go with the meal!
Ok, so I think that is it for today. It’s Thursday and I wish it was Friday, but also I am wishing it was still Monday because I have too much to do before I leave next Monday night. I’ll get it all done (I hope!), but I am at the point right before vacation when you’re basically itching to be on vacation already. Like every task just seems to carry on and on. Oh well, soon enough it all be good.
- 3 pounds beef brisket
- 2 tablespoons olive oil
- salt and pepper
- 2 gloves garlic, minced and grated
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1 1/2 cups water
- 8 ounces provolone cheese, shredded
- 4-6 [Pretzel Hoagie Rolls | http://www.halfbakedharvest.com/homemade-sea-salt-soft-pretzels-with-buffalo-cheddar-cheese-sauce/], warmed (shape the pretzels into logs instead of pretzels)
- Pepper + Garlic Mushrooms + Onions
- 2 tablespoons butter
- 16 ounces button mushrooms
- 2 large onions, sliced thin
- 1 green pepper, sliced
- 2 cloves garlic, minced or grated
- pinch of salt and pepper
!To make in the Crockpot
Heat a large skillet over high heat add a little olive oil. Season the brisket with salt and pepper. When the skillet is hot place the brisket in the skillet and sear both sides, about 3-4 minutes per side. Place the brisket in the bowl of a crockpot. Add the garlic, chili powder, cumin, onion powder, water, worcestershire and cider vinegar. Cover and cook on low 8-10 hours or on high 6-8 hours.
!To cook in the Oven.
Preheat oven to 350 degrees F.
Heat a dutch oven over high heat, add a little olive oil. Season the brisket with salt and pepper. When the dutch oven is hot place the brisket in the pot and sear both sides, about 3-4 minutes per side. Remove from heat. Add the garlic, chili powder, cumin, onion powder, water, worcestershire and cider vinegar. Cover and bake for 3 1/2-4 hours or until the meat is tender and shreds easily.
!Garlic Mushrooms, Peppers + Onions
Heat a large skillet over medium heat. Melt 1 tablespoon butter and then add the garlic. Sauté 30 seconds then add the mushrooms and onions. Cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
To the same skillet add another tablespoon butter. Add the bell peppers and cook for 5-8 minutes or until peppers start to brown and char a bit. Add to the plate with the mushrooms and onions.
Preheat the oven to 350 degree F.
Slice the Pretzel Hoagie Rolls down the center and open them up with your fingers. Add a little shredded provolone and then stuff with the shredded brisket and drizzle with some of the sauce left in the pot used to cook the brisket. Add a handful or so of the peppers, mushrooms and onions and then top with more cheese. Wrap the sandwiches tightly in foil and place them on a baking sheet. Bake for 10-15 minutes or until the cheese is melted. Remove from the oven and unwrap. EAT.
*To make the pretzel hoagie rolls just use [this dough recipe | http://www.halfbakedharvest.com/homemade-sea-salt-soft-pretzels-with-buffalo-cheddar-cheese-sauce/] only shape the pretzels into logs instead of pretzels.
*Inspired by The Melt in Lakewood, Ohio.
Until then, let’s just eat some cheesesteaks…Cleveland style.
If you make this recipe, be sure to tag your photo #halfbakedharvest.