This is but one of the ways I have made what could be loosely described as a Philly Cheesesteak, or even more honestly described as being only very, very loosely based on the original model Philly Cheesesteak.

I have reason to believe that tradition may stipulate that the steak is first thinly sliced and then cooked, but as I have no care of rules and tradition I shall be using some smoked brisket that I have cooked previously. Also, in lieu of the traditional provolone cheese I have used burger cheese because it’s the first cheese I saw in the fridge. And I have used a baguette type roll because that’s what I had on hand and I wouldn’t even know where to start looking for the hoagie roll that should be used. Lastly, the capsicum and mushroom medley is a variant on the original too, but I’m pretty sure that’s how we think the cheesesteak goes out here (in Australia). So, um, I’m just fucking with the Cheesesteak’s shit all over the place. So, don’t even worry about telling me I’m doing it all wrong, K?

BRISKET CHEESESTEAK

(makes 4)

8 slices of leftover smoked brisket, chopped up a little, plus a few tablespoons of cooking juices from the brisket (au jus)
8 slices burger cheese
4 long rolls of some description
1 onion, sliced
½ red capsicum (bell pepper), sliced into batons
½ green capsicum (bell pepper), sliced into batons
8 button mushrooms, sliced
2-3 sprigs of fresh thyme, leaves picked
Salt and pepper
Hot sauce (recipe here)

We’re going to use a barbecue flat plate (or big cast iron pan) for this one.
Turn barbecue onto medium-high heat.
Lube barbecue up with a splash of oil. Add the vegetables and a little salt and pepper.
Sauté vegetables until they are starting to soften and brown up a bit. Toss thyme through and set aside in a warm spot – in a bowl on the edge of the flat plate is usually pretty good.
Give the barbecue another splash of oil. Add brisket and give it a toss for a minute or two until it is heated through.
Move brisket into 4 piles that kinda resemble the shape of the roll you are using. Place 2 slices of cheese along each pile of brisket. Let that cheese melt onto the pile of brisket and truly fulfil its destiny.
Get your rolls cut while the cheese is melting.
Now it’s time to layer your sandwich.
Using a large spatula, slide the brisket and cheese onto the bottom of the bun. Top with a heap of the sautéed vegetables, a tablespoon of brisket jus and a good splash of hot sauce.
Eat that and enjoy the bastardness of the culinary world.