Brisket cheesesteak recipe

Ingredients

• 1 tbsp vegetable oil
• 3 green peppers, sliced
• 3 large onions, sliced
• 1 tsp sea salt (we like Maldon)
• 5 tbsp vegetable oil
• 2 1/2 –3kg (5.5–6.6lbs) beef brisket, rolled
• 3 large red onions, sliced
• 2 bay leaves
• 2 x 400g/14oz cans of chopped tomatoes
• 500 ml beef stock
• 6 tbsp soft brown sugar
• 4 tbsp red wine vinegar
• 1 tbsp smoked paprika
• 1 tbsp mustard powder
• 1 tbsp garlic powder
• 1/2 tsp cayenne pepper
• 1 tbsp Worcestershire sauce
• 1 tsp cinnamon
• 1 tsp chilli flakes
• 1 tbsp sea salt (we like Maldon)
• 2 tsp black pepper
• 10 sub rolls/finger rolls/pitta bread, to serve
• 3 tbsp flour
• 3 tbsp butter
• 150 ml beer/ale/stout
• 225 ml whole milk
• 200 g Cheddar or Gruyere
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp sea salt (we like Maldon)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 pinch cayenne pepper (optional)