Today’s special is the Brisket Cheesesteak!
We take my delicious 12-hour house-smoked brisket and throw it on the flat top mixed with grilled peppers and onions. Then we top that mess with white American cheese and skillfully flip it into an 8-inch Cellone bun and top it off with lettuce and tomato.
Where you go with it from there is up to you, but we think that mayo, Italian dressing, and hot sauce are all good options.
