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jcfoshee1975
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Prepare the griddle or cast iron pan at medium heat or around 350.
Grate the cheese and set aside.
Slice the brisket thin with a deli slicer.
If you do not have a slicer, use a knife and slice as thinly as possible.
Cut the slices with a knife into smaller pieces.
Drop the butter on the griddle. As it melts, sauté the onions 5 minutes or so in the butter. Season with Meat Church BLANCO.
Add the brisket on top of the onions.
Using a spatula, stir and mix to incorporate. As the brisket warms up, chop it with the side of the spatula.
Add the shredded cheese to taste. Stir and mix to incorporate.
Optionally, toast the hoagie rolls with butter or mayo while the brisket, cheese and onion mixture is heating.
Once the cheese is fully incorporated, divide into 3 even rectangles to prepare to load in the hoagie rolls.
Using the spatula, scoop the brisket, cheese and onion mixture into the rolls.
Top with 1 slice of Cooper Sharp White American Cheese.
Slice in half and enjoy my Texas take on a classic Philly Cheesesteak!