Steak Sandwich Recipe
ancho – chipotle rubbed brisket, braised in vegetable broth, topped with caramelized onion, provolone and remoulade sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Toppings
Bread
Method
Preparation of Brisket
- 1
Season the Brisket
In a small bowl, mix together ancho chili powder and chipotle chili powder. Rub the spice mixture all over the brisket, ensuring it’s evenly coated.
- 2
Braise the Brisket
In a large pot, add the seasoned brisket and pour in the vegetable broth. Bring to a simmer over medium-high heat, then reduce the heat to low. Cover and cook for 3-4 hours, or until the brisket is tender and can be easily shredded with a fork.
Caramelizing Onions
- 3
Slice the Onions
Thinly slice the medium onions.
- 4
Cook the Onions
In a skillet over medium heat, add a tablespoon of oil. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until they are golden brown and caramelized.
Assembling the Sandwich
- 5
Prepare the Rolls
Slice the sandwich rolls in half and lightly toast them if desired.
- 6
Layer the Sandwich
On the bottom half of each roll, place a generous portion of the shredded brisket, followed by a portion of caramelized onions, and top with slices of provolone cheese.
- 7
Add Remoulade Sauce
Drizzle remoulade sauce over the top of the provolone cheese.
- 8
Complete the Sandwich
Place the top half of the roll on the sandwich and press down gently to adhere the layers together.