30-Minute Brisket Hoagie

If you ask me, hoagies are one of the best sandwiches out there.

This brisket hoagie brings together two BBQ favorites—tender sliced brisket and pulled pork—all piled onto a soft roll. The smoky meat pairs with creamy mayo and tangy chipotle sauce for a flavor combo that really works.

It’s topped with crisp shredded lettuce, melty American cheese, and banana peppers that add just the right amount of kick. A drizzle of South Carolina style BBQ sauce brings everything together with its mustard-based tang.

It’s a hearty sandwich that hits the spot whether you’re feeding the family or looking for something special on game day.

What Kind of Brisket Should I Use?

The beauty of this recipe is that it’s perfect for using up leftover brisket from a previous cookout or meal prep session. Whether you smoked it yourself or picked it up from your favorite BBQ joint, any style of beef brisket will work great here. If you’re starting from scratch, you can use either the flat or point cut, though the point tends to be a bit fattier and more flavorful. Just make sure your brisket is already cooked and tender enough to chop easily – this hoagie is all about assembling delicious leftovers, not cooking brisket from raw.

Options for Substitutions

This hoagie is all about the meat and toppings, so feel free to mix things up based on what you have:

• Beef brisket: If you don’t have brisket on hand, try using leftover pot roast, chuck roast, or even deli roast beef. Just warm it up and chop it into bite-sized pieces.
• Pulled pork: No pulled pork? You can double up on the brisket, or use shredded chicken or turkey instead. The sandwich will still be plenty filling.
• Hoagie rolls: Sub rolls, French bread, or even sturdy sandwich rolls work great here. Just make sure they’re hearty enough to hold all that meat and sauce without falling apart.
• South Carolina BBQ sauce: This mustard-based sauce is special, but if you can’t find it, mix equal parts yellow mustard and your favorite BBQ sauce for a similar tangy kick.
• Chipotle sauce: For less heat, use regular mayo mixed with a bit of hot sauce. Or try sriracha mayo if you want to keep that spicy element.
• American cheese: Provolone, cheddar, or pepper jack all melt nicely on these hoagies. Pick whatever cheese you like best.
• Banana peppers: Swap these with pickled jalapeños for more heat, or use dill pickles if you prefer a classic crunch without the spice.

Watch Out for These Mistakes While Grilling

The biggest mistake when making brisket hoagies is reheating the meat too quickly or at too high a temperature, which dries it out – instead, warm your brisket and pulled pork slowly over indirect heat or in a covered pan with a splash of beef broth to keep everything moist.

Don’t skip toasting your hoagie rolls, but watch them closely since they can go from golden to burnt in seconds on a 350°F grill.

Another common error is overloading the sandwich with too much sauce right away, which makes the bread soggy – start with less than you think you need, and you can always add more on the side for dipping.

Finally, if you’re adding cheese, place it on the warm meat right after heating so it melts naturally, rather than trying to melt it separately which can make it rubbery.

What to Serve With Brisket Hoagie?

These loaded hoagies are pretty filling on their own, but a side of crispy fries or potato chips is always a good call for that classic sandwich shop feel. Coleslaw makes a great pairing too – the cool, crunchy slaw balances out the rich, smoky meat and spicy chipotle sauce really nicely. If you want something a bit lighter, try some pickles on the side or a simple cucumber salad with vinegar. For a heartier meal, baked beans or mac and cheese round things out perfectly, especially if you’re feeding a crowd at a backyard cookout.

Storage Instructions

Store: If you have leftover brisket and pulled pork, keep them separate in airtight containers in the fridge for up to 4 days. Store the hoagie rolls in their original bag at room temperature, and keep all your toppings fresh in the fridge too.

Make Ahead: You can totally prep the meats ahead of time, which actually makes them taste even better as the flavors develop. Cook your brisket and pulled pork up to 3 days in advance and store them in the fridge. When you’re ready to eat, just warm them up and assemble your hoagies fresh.

Reheat: Warm up the brisket and pulled pork in a skillet over medium heat with a splash of water or BBQ sauce to keep them moist. You can also use the microwave on medium power for about 2 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1950
• Protein: 95-110 g
• Fat: 70-85 g
• Carbohydrates: 140-160 g

Ingredients

• 5 tbsp chipotle sauce
• 1/2 lb beef brisket (warm and thinly sliced against the grain)
• 1/2 lb pulled pork
• 4 hoagie rolls (Amoroso’s preferred)
• 1 1/4 cups lettuce (shredded into thin ribbons)
• 5 tbsp mayonnaise (Hellmann’s preferred)
• 4 slices american cheese
• 12 banana peppers
• 7 tbsp South Carolina style bbq sauce
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder

Step 1: Prepare Mise en Place and Season the Meats

• 1 1/4 cups lettuce
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 5 tbsp mayonnaise
• 5 tbsp chipotle sauce
• 7 tbsp South Carolina style bbq sauce
• 1/2 lb beef brisket
• 1/2 lb pulled pork

Shred the lettuce into thin ribbons and set aside.

Combine the smoked paprika and garlic powder in a small bowl.

Measure out the mayonnaise, chipotle sauce, and South Carolina BBQ sauce into separate small bowls for easy assembly.

If your brisket and pulled pork aren’t already warm, gently reheat them together in a skillet over medium-low heat, stirring occasionally to warm through without drying them out—this should take about 5-7 minutes depending on how cold they are.

Step 2: Toast the Rolls and Build the Base

• 4 hoagie rolls
• 5 tbsp mayonnaise

Preheat your grill to 350°F.

Once hot, place the hoagie rolls cut-side down on the grill and toast for 2-3 minutes until they’re golden and have light char marks—this adds structure and prevents them from getting soggy.

Remove rolls from grill.

Working quickly while rolls are warm, spread 1-2 tablespoons of mayonnaise on the bottom half of each roll.

Step 3: Layer the Meats and Sauces

• warm meat mixture from Step 1
• 7 tbsp South Carolina style bbq sauce
• 5 tbsp chipotle sauce

Divide the warm meat mixture evenly among the four rolls, layering the sliced brisket and pulled pork on top of the mayo base.

Drizzle approximately 1.5 tablespoons of the South Carolina BBQ sauce over the meat on each roll, then drizzle about 1.25 tablespoons of chipotle sauce over the top.

I like to let the sauces soak slightly into the warm meat for a minute—this helps them penetrate and flavor the entire sandwich rather than just sitting on top.

Step 4: Add Fresh Toppings and Cheese

• 4 slices american cheese
• shredded lettuce from Step 1
• 12 banana peppers

Top each sandwich with one slice of American cheese while the meat and sauces are still warm—the residual heat will slightly soften the cheese.

Distribute the shredded lettuce evenly across the four sandwiches, using about 5 tablespoons per sandwich.

Arrange 3 banana peppers on top of the lettuce on each roll for a bright, tangy finish.

Step 5: Finish and Serve

Place the tops of the rolls on each sandwich and serve immediately while the meat is still warm and the cheese is slightly melted.

For best results, I recommend wrapping each sandwich in parchment paper or foil to hold everything together and keep it warm as guests eat.

30-Minute Brisket Hoagie

Delicious 30-Minute Brisket Hoagie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1825

Ingredients Method

Ingredients

  

• 5 tbsp chipotle sauce
• 1/2 lb beef brisket (warm and thinly sliced against the grain)
• 1/2 lb pulled pork
• 4 hoagie rolls (Amoroso's preferred)
• 1 1/4 cups lettuce (shredded into thin ribbons)
• 5 tbsp mayonnaise (Hellmann's preferred)
• 4 slices american cheese
• 12 banana peppers
• 7 tbsp South Carolina style bbq sauce
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder

Method

 

1. Shred the lettuce into thin ribbons and set aside. Combine the smoked paprika and garlic powder in a small bowl. Measure out the mayonnaise, chipotle sauce, and South Carolina BBQ sauce into separate small bowls for easy assembly. If your brisket and pulled pork aren't already warm, gently reheat them together in a skillet over medium-low heat, stirring occasionally to warm through without drying them out—this should take about 5-7 minutes depending on how cold they are.
2. Preheat your grill to 350°F. Once hot, place the hoagie rolls cut-side down on the grill and toast for 2-3 minutes until they're golden and have light char marks—this adds structure and prevents them from getting soggy. Remove rolls from grill. Working quickly while rolls are warm, spread 1-2 tablespoons of mayonnaise on the bottom half of each roll.
3. Divide the warm meat mixture evenly among the four rolls, layering the sliced brisket and pulled pork on top of the mayo base. Drizzle approximately 1.5 tablespoons of the South Carolina BBQ sauce over the meat on each roll, then drizzle about 1.25 tablespoons of chipotle sauce over the top. I like to let the sauces soak slightly into the warm meat for a minute—this helps them penetrate and flavor the entire sandwich rather than just sitting on top.
4. Top each sandwich with one slice of American cheese while the meat and sauces are still warm—the residual heat will slightly soften the cheese. Distribute the shredded lettuce evenly across the four sandwiches, using about 5 tablespoons per sandwich. Arrange 3 banana peppers on top of the lettuce on each roll for a bright, tangy finish.
5. Place the tops of the rolls on each sandwich and serve immediately while the meat is still warm and the cheese is slightly melted. For best results, I recommend wrapping each sandwich in parchment paper or foil to hold everything together and keep it warm as guests eat.