Using left over Smoked Brisket, I made my version of a Philly Cheese Steak Sandwich.

Chop/slice the bell peppers, removing the seed and veins from the inside. Place the bell peppers on the skillet with olive oil and saute’. Depending on how many bell peppers you have chopped/slice will depend on long it takes to cook the peppers. Once done, place the peppers on a plate beside the skillet.

Place your brisket (or the meat of your choosing) on the skillet. If the skillet is dry, add about a Tablespoon of olive oil and mix well. As the meat is heating, place butter on one side of the skillet and let it met. Place your bread/bun/roll on the butter to start toasting. How crunchy you want the bread is up to you. I like my rolls to be toasted but soft.

As the meat is getting hot, place the cheese of your choice on the meat. Stir in and let it melt.

Remove your bread/bun/roll from the skillet and place on your plate.

When the cheese is melted, place on the bread/bun/roll. Add your peppers on top of the meat & cheese.

If you want an “open face” sandwich, let the meat and peppers lay on top of the bread/bun/roll. For closed face sandwiches, cover the meat, cheese and peppers.