Two Different Cuts of Beef, Two Delicious Sandwiches

In part three of my new knife skills series, we're making two of my all time favorite sandwiches with two very different cuts of beef.

Today, I’m using a brisket to make delicious tortas. I stuff bolillo rolls with tender slices of brisket, topped with pickled onions, cilantro, queso Oaxaca and a spicy, fruity tamarind salsa. I encourage you to buy a whole brisket. It may seem daunting, but with a few tips and the right knives, you’ll be able to conquer trimming. cooking and slicing like a pro. I like a whole brisket because the fat helps to keep it moist. I like to cook a whole brisket because it can feed an army… with leftovers. I also buy whole briskets because I can cube up a couple pounds to throw in the freezer for a snowy day when I have a hankering for stew.

Then, it's all about cheesesteaks. A classic Philly cheesesteak doesn’t really need any improvements, but I do have a few tricks to help you up your cheesesteak game at home. Buy a rolled and tied boneless ribeye. Put it in the freezer for 30 minutes to an hour before you plan to slice and cook it. The chilled meat will be much easier to slice really thin. Cook each of your vegetable toppings separately in preheated pans. Peppers, onions and mushrooms all benefit from a blast of high heat to develop a nice char while keeping the integrity of the vegetables intact. And of course, top it all with provolone and American cheese before you broil it.

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Get the recipes:
Brisket Torta: https://andrewzimmern.com/recipes/bra...
Ribeye Cheesesteak: https://andrewzimmern.com/recipes/rib...