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Close up of brisket philly with habanero pepper jack cheese with local crusty bread

Brisket Philly with Habanero Pepper Jack Cheese

5 from 1 vote
Print Recipe
Course: Dinner, Entree, Lunch, Main
Cuisine: American, BBQ, Grill
Keyword: BBQ Sauce, Beef, Blue Cheese, Brisket, Grain, Habanero, Hoagie, Jack, Leftover, Mustard, Peppermint, Philly, Sliced, Steak
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: Chef Tony Zentgraf
A great variation, use some hot bbq sauce instead of the grain mustard and mayonnaise.
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Recipe Multiplier

  • 1 ea Demi Baguette
  • 8 oz Brisket sliced thin
  • 2 ea Slices Habanero Pepper Jack (Tillamook)
  • 1 ea Yellow Onion sliced
  • 4 ea Sweet Peppers sliced
  • 6 ea Mushrooms sliced
  • 2 tbsp Garlic Oil
  • 1 tbsp Grain Mustard
  • 1 tbsp Mayonnaise

Instructions

  • Heat the cast iron grill plate or pan on the stove.
  • Add some garlic oil to the pan.
  • Saute the onions, peppers and mushrooms until caramelized
  • Add the brisket to the cooking surface. Heat the brisket until hot.
  • Top the brisket with the sliced habanero pepper jack cheese.
  • Brush on some of the garlic oil inside the sliced demi baguette.
  • Griddle the demi baguette to toast the inside.
  • Once toasted, spread the grain mustard and mayonnaise on the toasted baguette.
  • When the cheese is melted, place the brisket philly inside the demi baguette. Enjoy!