Smoky chopped brisket tossed with sweet caramelized onions, peppers, and melty cheese, all piled high on buttery toasted hoagie rolls. It’s a cheesesteak x BBQ mashup you didn’t know you needed. 
Ingredients:For the Brisket Filling:
1½–2 lbs smoked beef brisket, chopped or shredded
1 large onion, diced
1 green bell pepper, diced
1 tbsp butter
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper to taste
½ cup BBQ sauce (your favorite)
For the Sandwich Build:
4 hoagie rolls
1½ cups provolone, mozzarella, or cheddar (melty is key)
2 tbsp butter (for toasting rolls)
Instructions:Sauté the Veggies:
Heat butter and olive oil in a skillet over medium heat.
Add onions and peppers, season with salt, pepper, garlic powder & smoked paprika.
Cook until soft and slightly charred (10–12 mins), then set aside.Heat the Brisket:
In the same pan, add chopped brisket and stir to warm through. Add BBQ sauce and toss to coat. Let it simmer for 2-3 minutes until sticky and rich. Mix the veggies back in and stir everything together.Melt the Cheese:
Top the brisket mix with cheese, cover with a lid, and let it melt right into the meat. Give it a gentle stir so it’s gooey and evenly blended.Toast the Rolls:
Butter your hoagie rolls and toast them face down in a pan or on a griddle until golden brown.Assemble the Cheesesteaks:
Load up each toasted roll with that hot cheesy brisket goodness. Add extra BBQ drizzle if you’re feelin’ saucy. 
Serve & Wreck It!Pair with fries, baked beans, or coleslaw and get ready for serious comfort food bliss. Napkins required. 
