The Big Rinkowski Recipe

Cook and Finish in Beer

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add bratwurst and brown on all sides, about 6–8 minutes total. Pour in 1 cup beer (or chicken broth), reduce heat to low, cover, and simmer gently for 10 minutes to finish cooking. Remove lid and increase heat to medium-high to evaporate most of the liquid and glaze the sausages, 2–3 minutes. Keep warm until assembly. Serve with mustard.

Low-and-Slow Caramelize

In a separate large skillet, melt 2 tbs butter with 1 tbs olive oil over medium-low heat. Add the 2 cups sliced onions, 1 tsp sugar, and 1 tsp kosher salt. Cook, stirring occasionally, until the onions soften and turn a deep golden-brown, about 25–35 minutes. If they begin to stick, lower heat and add a splash (1–2 tbs) of water. Season with black pepper to taste. Keep warm and combine with sausages or use on cheesesteaks.

Boil (if frozen) then Pan-Fry

If using frozen pierogies, bring a large pot of salted water to a gentle boil. Add pierogies and cook until they float, 3–5 minutes; drain. If using fresh, skip boiling. In a large nonstick skillet, heat 2 tbs butter and 1 tbs neutral oil over medium-high heat until foaming. Add pierogies in a single layer and fry until golden and crisp on both sides, about 3–4 minutes per side. Transfer to a plate and sprinkle with minced chives. Serve hot with sour cream.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add the sliced bell peppers and 1 tsp minced garlic. Season with 1 tsp salt and black pepper to taste. Cook, stirring occasionally, until peppers are softened and slightly charred at the edges, about 6–8 minutes. Keep warm for cheesesteak assembly or to serve alongside bratwurst and pierogies.

Cook the Beef

Heat a large skillet or griddle over high heat. Add a thin film of neutral oil if needed. Season the 12 oz thinly sliced beef with 1/2 tsp salt and black pepper. Add beef in batches, tossing and pressing with a spatula until just browned and cooked through, about 2–3 minutes per batch. Return all beef to the pan and combine with a portion of the caramelized onions and sautéed peppers if desired, warming together for 1 minute.

Toast Rolls and Add Cheese

Split hoagie rolls and butter the cut sides with the 2 tbs butter. Toast cut-side down on a hot pan until golden, about 1–2 minutes. Pile the hot beef mixture into each roll, top with 2 slices of provolone or American per sandwich, and close the top. If you prefer the cheese melted more fully, place the assembled sandwiches under a broiler for 30–60 seconds or cover the pan for a minute until cheese softens.

Plate the bratwurst, pierogies, and cheesesteak with dill pickle spears and optional pickled hot peppers on the side. Offer mustard and garlic-parmesan aioli for dipping. Serve immediately while everything is hot.

Whisk together 1/2 cup mayonnaise, 1 tsp minced garlic, 1 tsp lemon juice, and 1 tbs grated Parmesan. Season with black pepper to taste. Chill briefly before serving. Use as a dip for pierogies or a spread for rolls.