Smokehouse Beef and Cheddar Brisket Sub (Copycat)

Why You’ll Love This Recipe

• Big smokehouse flavor with weeknight-friendly timing using pre-smoked brisket.
• Toasted-then-steamed technique gives a crisp bite with a soft, juicy finish.
• Melty sharp cheddar and sweet BBQ sauce hit all the comfort-food notes.
• Easy to scale for game day, tailgates, or family dinners.

Grocery List

• Produce: 1 large yellow onion
• Dairy: Sharp cheddar slices (8), unsalted butter
• Pantry: Smoked beef brisket (pre-cooked), 4 hoagie rolls, sweet barbecue sauce, low-sodium beef broth, mayonnaise, olive oil, Worcestershire sauce, kosher salt, black pepper, parchment paper

Full Ingredients

For the Sandwiches

• 4 hoagie rolls (7–8 inch), split but hinged if possible
• 1.25 lb (20 oz) smoked beef brisket, thinly sliced across the grain
• 8 slices sharp cheddar (about 6 oz) or 1 cup shredded sharp cheddar
• 1/3 cup mayonnaise
• 1/2 cup sweet barbecue sauce (plus more to taste)

For the Sautéed Onions

• 1 large yellow onion (about 10 oz), thinly sliced
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

To Warm and Juicify the Brisket

• 1/4 cup low-sodium beef broth
• 2 tbsp sweet barbecue sauce
• 1 tsp Worcestershire sauce (optional)

For Steaming

• 2 cups water for the pot
• Parchment paper for wrapping

Optional Add-Ons

• Dill pickle chips or pickled jalapeños
• Extra BBQ sauce for drizzling

Step-by-Step Instructions

Step 1: Preheat and set up the steamer

Preheat your oven to 400°F. Add 2 cups of water to a medium pot and fit it with a steamer basket or metal colander; bring to a gentle simmer over medium heat. Keep it covered so the steam is ready when you are.

Step 2: Sauté the onions

In a skillet over medium heat, melt the butter with the olive oil. Add the sliced onion, salt, and pepper. Cook, stirring occasionally, until soft, sweet, and lightly golden, 8–10 minutes. Transfer to a bowl and keep warm.

Step 3: Warm the brisket with moisture

In the same skillet, add the beef broth, 2 tbsp barbecue sauce, and Worcestershire (if using). Add the sliced brisket and toss to coat. Warm over medium heat, stirring gently, until the meat is hot and just starting to loosen up, 3–5 minutes. Do not boil; you want it juicy, not dry.

Step 4: Toast the rolls

Place the split rolls cut-side up on a baking sheet. Toast in the 400°F oven until the edges are lightly crisp and golden, 4–6 minutes. This step gives structure so the bread won’t go soggy when steamed.

Step 5: Melt the cheddar on the meat

Divide the warmed brisket into 4 even piles in the skillet. Top each pile with 2 slices of sharp cheddar. Cover the skillet with a lid and heat just until the cheese melts and drapes over the brisket, 45–60 seconds.

Step 6: Assemble the subs

Spread about 1 tbsp mayonnaise on each toasted roll. Add a quarter of the sautéed onions to each. Using tongs, lift each cheesy brisket pile onto a roll. Drizzle each sub with 1–2 tbsp of the remaining barbecue sauce. Close the sandwiches.

Step 7: Steam for the signature juiciness

Wrap each sub loosely in parchment, leaving a small gap for steam to circulate. Place into the steamer basket, cover, and steam until the bread is warmed through and the interior is extra moist and steamy, 60–90 seconds. Unwrap and serve immediately with extra sauce and optional pickles.

Pro Tips

• Slice brisket thinly across the grain so it heats quickly and stays tender.
• Keep the steam gentle; over-steaming can make the bread too soft. Aim for 60–90 seconds.
• Toasted-first, steamed-second is the secret to a crisp bite with a soft finish.
• Sharp cheddar delivers the best flavor contrast to sweet BBQ; avoid ultra-mild cheese.
• No steamer basket? Microwave a wrapped sub with a damp paper towel for 30–45 seconds.

Variations

• Spicy Chipotle: Stir 1–2 tsp chipotle in adobo (minced) into the BBQ sauce; add pickled jalapeños.
• Carolina Style: Swap in mustard-based BBQ sauce and use white American cheese for a softer melt.
• Smokier Twist: Add a pinch (1/8 tsp) liquid smoke to the warming liquid if your brisket is lightly smoked.

Storage & Make-Ahead

Sautéed onions keep up to 4 days refrigerated in an airtight container. Sliced smoked brisket keeps 3–4 days refrigerated; add a splash of broth when reheating. Toast rolls just before assembling. Leftover assembled subs are best eaten fresh, but you can rewarm a wrapped sub in the steamer for 60–90 seconds or in the microwave with a damp towel for 30–45 seconds.

Nutrition (per serving)

Approximate per sub: 850 calories; 39 g protein; 44 g carbohydrates; 52 g fat; 17 g sugar; 1530 mg sodium. Values will vary based on specific products and portion sizes.