Brisket Philly Recipe
Make Brisket Philly Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Onion & Peppers
Sauce & Finish
Bread & Cheese
Method
Brisket
- 1
Season brisket
Pat the brisket dry with paper towels. Mix kosher salt, black pepper, paprika, and garlic powder in a small bowl. Rub the spice mix all over the brisket so it's evenly coated.
- 2
Sear brisket
Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the brisket 3–4 minutes per side until a deep brown crust forms. Use tongs to turn; sear any edges briefly. Remove brisket and set aside.
- 3
Deglaze and braise
Lower heat to medium. Pour 1/2 cup of the beef stock into the pot and scrape up browned bits with a wooden spoon. Add the remaining beef stock and Worcestershire sauce. Return the brisket to the pot, fat-side up. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Braise 2 to 2 1/2 hours, or until the brisket is fork-tender (internal temp ~195–205°F).
- 4
Rest and shred
Remove brisket from braising liquid and let rest 10–15 minutes. Reserve the braising liquid. Shred or thinly slice the brisket against the grain into bite-size pieces suitable for sandwiches. If desired, skim fat from the reserved liquid and reduce it on the stove over medium heat to concentrate flavor (about 8–10 minutes). Toss shredded brisket with 1/2 to 1 cup of the reduced braising liquid to moisten and flavor it.
Onion & Peppers
- 5
Slice vegetables
While the brisket is braising, thinly slice the yellow onion and bell peppers so they cook evenly.
- 6
Caramelize
In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the sliced onions and peppers, sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar if using. Cook, stirring occasionally, until softened and richly golden, about 12–18 minutes. If they begin to stick, add 1–2 tablespoons of the reserved braising liquid or water to deglaze.
Sauce & Finish
- 7
Make finishing sauce
Combine the mashed roasted garlic, Dijon mustard, tomato paste, and apple cider vinegar in a small bowl. Stir in 2–4 tablespoons of the reserved braising liquid (or beef stock) to create a glossy, loose sauce. Taste and adjust seasoning. Fold the sauce into the shredded brisket (or mix with the caramelized onions and peppers) so everything is well coated. Stir in chopped parsley if using.
Bread & Assembly
- 8
- 9
Assemble sandwiches
Pile a generous portion (about 1/2 cup) of the sauced brisket onto each bottom roll. Top with a spoonful of caramelized onions and peppers. Lay a provolone slice over the hot meat and vegetables; if you prefer the cheese melted, place assembled open sandwiches under a broiler for 1–2 minutes or cover the skillet with a lid until cheese softens. Close the sandwich with the top roll and press lightly.
- 10
Serve
Serve immediately with a small bowl of warmed reserved braising liquid for dipping (au jus).