Ingredients
Scale
- 1 pound chopped brisket (fresh or leftover brisket)
- 2 hoagie rolls
- 6 slices provolone cheese
- 1 large onion, sliced
For the Cheese Sauce
- 1 cup half and half (at room temperature)
- 1 tbsp corn starch
- 8 oz cheddar cheese, shredded
Instructions
- Slice up an onion then chop up brisket into bite size pieces.
- Cook the onion on the griddle for 8-10 minutes until translucent.
- Add the chopped brisket to the griddle in its own pile and cook it until it begins to crisp up. Mix the onions and brisket together a form piles for each sandwich.
- Toast the inside of each hoagie roll until golden brown.
- In a sauce pan, whisk together half and half with the corn starch until smooth. Bring to a boil over medium heat continuously stirring.
- Reduce heat to a simmer then add in the shredded cheese. Stir until fully melted.
- Top each pile of brisket and onions with 3 slices of provolone cheese and let it melt.
- Place the toasted hoagie on top and scoop into the hoagie roll. Top with melted cheese and enjoy!
