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4 from 16 votes

Cleveland Cheesesteaks with Pretzel Hoagie Rolls.

Perfect for Father's day or BBQ parties
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6 Rolls
Calories: 928kcal

Ingredients

  • 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 | https://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

Instructions

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.

To Assemble

  • 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.

Notes

*To make the pretzel hoagie rolls just use [this dough recipe | https://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.

Nutrition

Serving: 4g | Calories: 928kcal | Carbohydrates: 11g | Protein: 60g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 176mg | Sodium: 598mg | Potassium: 1260mg | Fiber: 2g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 22.4mg | Calcium: 335mg | Iron: 6.3mg