Cleveland Cheesesteaks with Pretzel Hoagie Rolls.

Instructions

1. Heat a large skillet over high heat add a little olive oil. Season the brisket with salt and pepper. When the skillet is hot place the brisket in the skillet and sear both sides, about 3-4 minutes per side. Place the brisket in the bowl of a crockpot. Add the garlic, chili powder, cumin, onion powder, water, worcestershire and cider vinegar. Cover and cook on low 8-10 hours or on high 6-8 hours.
2. Preheat oven to 350 degrees F.
3. Heat a dutch oven over high heat, add a little olive oil. Season the brisket with salt and pepper. When the dutch oven is hot place the brisket in the pot and sear both sides, about 3-4 minutes per side. Remove from heat. Add the garlic, chili powder, cumin, onion powder, water, worcestershire and cider vinegar. Cover and bake for 3 1/2-4 hours or until the meat is tender and shreds easily.
4. Heat a large skillet over medium heat. Melt 1 tablespoon butter and then add the garlic. Sauté 30 seconds then add the mushrooms and onions. Cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
5. To the same skillet add another tablespoon butter. Add the bell peppers and cook for 5-8 minutes or until peppers start to brown and char a bit. Add to the plate with the mushrooms and onions.
6. Preheat the oven to 350 degree F.
7. Slice the Pretzel Hoagie Rolls down the center and open them up with your fingers. Add a little shredded provolone and then stuff with the shredded brisket and drizzle with some of the sauce left in the pot used to cook the brisket. Add a handful or so of the peppers, mushrooms and onions and then top with more cheese. Wrap the sandwiches tightly in foil and place them on a baking sheet. Bake for 10-15 minutes or until the cheese is melted. Remove from the oven and unwrap. EAT.