George Recipe

If brisket and tri-tip are cold from the refrigerator, let them sit at room temperature for 20–30 minutes. Slice thinly against the grain if not pre-sliced. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, dividing between both meats.

Warm the meats gently: heat a large skillet over medium-low heat, add a splash (1 tsp) neutral oil if pan is dry, then add tri-tip slices and brisket in a single layer in batches. Heat for 1–2 minutes per side just to warm through and develop a little crust without drying. Remove to a plate and tent with foil to keep warm.

In a medium bowl combine 3 cups shredded cabbage and 1/2 cup grated carrot.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage and carrot, toss to coat. Taste and adjust seasoning. Refrigerate while you prepare the rest so flavors meld (at least 15 minutes).

Heat a large skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When shimmering, add the thinly sliced large yellow onion and 1/4 tsp salt.

Cook, stirring occasionally, until onions soften and turn golden, about 12–18 minutes. If onions begin to stick, reduce heat and add a splash of water. For a sweeter finish, sprinkle 1/2 tsp brown sugar about halfway through cooking. Remove from heat when deeply golden and transfer to a small bowl.

Drain the pickled jalapeños briefly if very wet and set aside. Have pickle slices ready if using as garnish.

Whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon, 1 tsp Worcestershire, 1 tsp apple cider vinegar, 1/2 tsp smoked paprika, 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust acidity or heat as needed. Refrigerate until assembly.

Preheat oven broiler or toaster oven to high. Slice hoagie rolls lengthwise, butter cut sides with softened butter (about 1/2 tbsp per roll).

Place rolls cut-side up on a rimmed baking sheet and broil 1–2 minutes until golden — watch carefully to prevent burning.

Arrange warmed brisket and tri-tip on the bottom halves of the rolls, dividing meat evenly among 4 sandwiches. Drape 2 slices provolone over the meat on each sandwich.

Return the assembled bottoms to the oven for 1–2 minutes, just until cheese melts.

On the top half of each toasted roll spread about 1.5 tbsp of the club sauce.

Top the melted-provolone-covered meat with 1/4–1/3 cup prepared coleslaw per sandwich (lightly packed).

Add 2–3 tbsp caramelized onions per sandwich and divide pickled jalapeño slices evenly (about 2 tbsp per sandwich or to taste).

If desired, add pickle slices and sprinkle a little chopped parsley for color. Close sandwiches and press lightly to compact.

Cut sandwiches in half if desired and serve immediately while warm. Provide extra club sauce and pickled jalapeños on the side. Leftover components (meat, slaw, sauce) keep refrigerated for up to 3 days.