Juicy Brisket Grilled Cheese

Combining two comfort food favorites into one meal might sound too good to be true, but that’s exactly what this brisket grilled cheese does. We all know that brisket takes time and effort to get right, and a good grilled cheese is supposed to be quick and easy—so why would anyone think to put them together?

Well, here’s the thing: if you’re already making brisket for dinner, you’re going to have leftovers. And those tender, flavorful leftovers deserve better than just being reheated in the microwave. This recipe takes that slow-cooked brisket, with all its rich, savory flavors from the tomatoes, herbs, and vermouth, and turns it into the best grilled cheese sandwich you’ll ever make.

What Kind of Beef Brisket Should I Use?

You’ll want to pick up a nice beef brisket from your butcher or grocery store, and both the flat cut and point cut will work great for this recipe. The flat cut is leaner and slices more evenly, which is perfect for sandwiches, while the point cut has more marbling and fat, making it extra juicy and flavorful. If you’re buying a whole packer brisket, you’ll get both cuts together, which gives you the best of both worlds. Just make sure to look for a brisket with good marbling throughout, as that fat will break down during cooking and keep your meat tender and moist for the ultimate grilled cheese filling.

Options for Substitutions

This brisket recipe is pretty forgiving when it comes to swaps:

• Beef brisket: While brisket is ideal for this recipe since it becomes tender with slow cooking, you could use chuck roast as an alternative. It’ll give you similar results with that fall-apart texture.
• Porcini mushrooms: If you can’t find porcini, cremini or button mushrooms work fine. You’ll lose some of that earthy depth, but the dish will still taste great.
• Vermouth: Don’t have vermouth? Use dry white wine or even red wine instead. You can also substitute with additional chicken stock plus a splash of white wine vinegar for acidity.
• Chicken stock: Beef stock works just as well here and actually adds more depth to the brisket. You can also use vegetable stock if that’s what you have on hand.
• Fresh herbs: If you’re out of fresh thyme or oregano, use dried herbs instead – just cut the amount in half since dried herbs are more concentrated.
• Diced tomatoes: Fresh tomatoes (about 3-4 medium) can replace canned. Just chop them up and add a pinch of salt. Crushed tomatoes also work in a pinch.

Watch Out for These Mistakes While Grilling

The biggest mistake when making brisket grilled cheese is slicing the meat too thick, which makes it hard to bite through and can cause your sandwich to fall apart – aim for thin slices against the grain for the most tender result.

Skipping the resting period after cooking the brisket is another common error, as the meat needs at least 15-20 minutes to let the juices redistribute before slicing, otherwise you’ll end up with dry meat and all those flavorful juices on your cutting board instead of in your sandwich.

When assembling your grilled cheese, don’t overload it with too much brisket or sauce, which can make the sandwich soggy and difficult to flip – a few thin slices and a light drizzle of the reduced sauce is plenty.

Finally, use low to medium heat when grilling your sandwich so the cheese has time to melt completely before the bread burns, and butter the outside of the bread generously for that perfect golden crust.

What to Serve With Brisket Grilled Cheese?

A brisket grilled cheese is pretty hearty on its own, so I like to keep the sides simple and fresh to balance out all that richness. A crisp dill pickle spear is a must-have – the tangy crunch cuts through the melted cheese and tender brisket perfectly. I also love serving it with a light coleslaw or a simple arugula salad dressed with lemon and olive oil to add some brightness to the plate. If you’re really hungry, some crispy potato chips or sweet potato fries on the side make it feel like a proper diner meal.

Storage Instructions

Store: The cooked brisket keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all those flavors have had time to hang out together. You can store it with the cooking liquid to keep it extra moist.

Freeze: Brisket is one of those things that freezes like a dream. Let it cool completely, then portion it out into freezer bags with some of the cooking liquid and freeze for up to 3 months. This way you can pull out just what you need for grilled cheese sandwiches whenever the craving hits.

Reheat: Warm up the brisket gently in a pan with a bit of the cooking liquid over medium-low heat, or microwave it on medium power. You want it warm and tender, not dried out. Once it’s heated through, you’re ready to pile it onto your bread with cheese and make those sandwiches.

Estimated Nutrition

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

• Calories: 4900-5400
• Protein: 380-420 g
• Fat: 315-350 g
• Carbohydrates: 120-150 g

Ingredients

For the dry rub:

• 6 tsp salt
• 1 tbsp paprika (I use McCormick Smoked Paprika for deeper flavor)
• 2.5 tsp pepper (freshly ground for better aroma)
• 2 tsp thyme
• 1 tsp oregano

For the brisket:

• 6 lb beef brisket
• 4 tbsp olive oil (I prefer Bertolli Extra Virgin)
• 2 lb onions (sliced into 1/4-inch thick rings)
• 4 tbsp garlic

For the braising liquid:

• 1 cup water
• 0.5 cup porcini mushrooms (dried and rehydrated for a rich earthy base)
• 2 cups vermouth
• 1 cup chicken stock (I always use Swanson Chicken Broth)
• 14.5 oz diced tomatoes
• 3 bay leaves
• 1 tsp brown sugar

Step 1: Prepare the Spice Rub and Rehydrate Mushrooms

• 6 tsp salt
• 1 tbsp paprika
• 2.5 tsp pepper
• 2 tsp thyme
• 1 tsp oregano
• 0.5 cup porcini mushrooms
• 1 cup water

While your oven preheats to 350°F, combine salt, paprika, pepper, thyme, and oregano in a small bowl to create your spice rub.

Simultaneously, pour 1 cup of hot water over the dried porcini mushrooms in a separate bowl and let them steep for 20 minutes—this softens them and creates an incredibly flavorful liquid you’ll use in the braising sauce.

I find smoked paprika and freshly ground pepper make a real difference in the depth of flavor here, so don’t skip quality ingredients if you can help it.

Step 2: Season the Brisket and Sear Until Golden

• 6 lb beef brisket
• spice rub from Step 1
• 4 tbsp olive oil

Pat the brisket dry with paper towels, then generously rub the spice mixture all over both sides of the meat, pressing gently so it adheres.

Heat the olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat until it shimmers.

Once hot, carefully place the brisket in the pan and sear for 6 minutes on the first side without moving it—this creates a flavorful crust.

Flip and sear the other side for 4 minutes until deeply browned.

Transfer the meat to a cutting board while you build the braising liquid.

Step 3: Prepare Mushrooms and Build the Braising Base

• porcini mushrooms from Step 1
• reserved mushroom steeping liquid from Step 1
• 2 cups vermouth
• 1 cup chicken stock
• 14.5 oz diced tomatoes
• 3 bay leaves

Drain the rehydrated mushrooms, carefully reserving the steeping liquid (watch for any grit at the bottom).

Chop the softened mushrooms into bite-sized pieces and set aside.

In the same pan where you seared the brisket, pour in the vermouth, chicken stock, and the reserved mushroom liquid.

Simmer for 2 minutes while scraping up all the browned bits stuck to the bottom of the pan with a wooden spoon—these flavorful bits (called fond) are liquid gold for your sauce.

Stir in the diced tomatoes, bay leaves, and chopped mushrooms.

Step 4: Braise the Brisket with Onions and Garlic

• seared brisket from Step 2
• braising liquid from Step 3
• 2 lb onions
• 4 tbsp garlic

Return the seared brisket to the pan, nestling it into the braising liquid.

Scatter the sliced onions over the top of the meat and sprinkle the minced garlic evenly across the surface.

Bring everything to a boil on the stovetop (about 2-3 minutes), then transfer the entire pan to your preheated 350°F oven.

Roast uncovered for 30 minutes, then cover tightly with foil and continue braising until the brisket reaches an internal temperature of 200°F, which should take 2 to 2.5 hours.

I like to check the temperature at the thickest part of the meat—this tenderness indicator tells you the collagen has properly broken down.

Step 5: Finish the Sauce and Prepare to Slice

• braised brisket and braising liquid from Step 4
• 1 tsp brown sugar

Once the brisket reaches 200°F, carefully transfer it to a cutting board and tent loosely with foil to rest for 10 minutes—this keeps the meat incredibly juicy when you slice it.

Leave the pan of braising liquid and vegetables on the stovetop over medium-high heat and simmer for 10-15 minutes to concentrate the flavors and reduce the sauce slightly.

Remove the bay leaves with a spoon or tongs, then use a ladle or shallow spoon to skim off any excess fat that has risen to the surface.

Stir in the brown sugar to balance the acidity and deepen the flavor.

Step 6: Slice the Brisket and Assemble

• sliced brisket from Step 5
• sauce and vegetables from Step 5

Slice the rested brisket against the grain into your desired thickness (about 1/4-inch slices work beautifully for a grilled cheese).

Arrange the slices on a serving platter or individual plates, then spoon the onions, mushrooms, and rich braising sauce generously over the top.

Serve immediately while everything is warm, with crusty bread on the side for soaking up that incredible sauce, or use these slices as the star filling in a gourmet grilled cheese sandwich.

Juicy Brisket Grilled Cheese

Delicious Juicy Brisket Grilled Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings 8 servings

Calories 5150 kcal

Ingredients

  

For the dry rub::

• 6 tsp salt
• 1 tbsp paprika (I use McCormick Smoked Paprika for deeper flavor)
• 2.5 tsp pepper (freshly ground for better aroma)
• 2 tsp thyme
• 1 tsp oregano

For the brisket::

• 6 lb beef brisket
• 4 tbsp olive oil (I prefer Bertolli Extra Virgin)
• 2 lb onions (sliced into 1/4-inch thick rings)
• 4 tbsp garlic

For the braising liquid::

• 1 cup water
• 0.5 cup porcini mushrooms (dried and rehydrated for a rich earthy base)
• 2 cups vermouth
• 1 cup chicken stock (I always use Swanson Chicken Broth)
• 14.5 oz diced tomatoes
• 3 bay leaves
• 1 tsp brown sugar

Instructions

 

• While your oven preheats to 350°F, combine salt, paprika, pepper, thyme, and oregano in a small bowl to create your spice rub. Simultaneously, pour 1 cup of hot water over the dried porcini mushrooms in a separate bowl and let them steep for 20 minutes—this softens them and creates an incredibly flavorful liquid you'll use in the braising sauce. I find smoked paprika and freshly ground pepper make a real difference in the depth of flavor here, so don't skip quality ingredients if you can help it.
• Pat the brisket dry with paper towels, then generously rub the spice mixture all over both sides of the meat, pressing gently so it adheres. Heat the olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat until it shimmers. Once hot, carefully place the brisket in the pan and sear for 6 minutes on the first side without moving it—this creates a flavorful crust. Flip and sear the other side for 4 minutes until deeply browned. Transfer the meat to a cutting board while you build the braising liquid.
• Drain the rehydrated mushrooms, carefully reserving the steeping liquid (watch for any grit at the bottom). Chop the softened mushrooms into bite-sized pieces and set aside. In the same pan where you seared the brisket, pour in the vermouth, chicken stock, and the reserved mushroom liquid. Simmer for 2 minutes while scraping up all the browned bits stuck to the bottom of the pan with a wooden spoon—these flavorful bits (called fond) are liquid gold for your sauce. Stir in the diced tomatoes, bay leaves, and chopped mushrooms.
• Return the seared brisket to the pan, nestling it into the braising liquid. Scatter the sliced onions over the top of the meat and sprinkle the minced garlic evenly across the surface. Bring everything to a boil on the stovetop (about 2-3 minutes), then transfer the entire pan to your preheated 350°F oven. Roast uncovered for 30 minutes, then cover tightly with foil and continue braising until the brisket reaches an internal temperature of 200°F, which should take 2 to 2.5 hours. I like to check the temperature at the thickest part of the meat—this tenderness indicator tells you the collagen has properly broken down.
• Once the brisket reaches 200°F, carefully transfer it to a cutting board and tent loosely with foil to rest for 10 minutes—this keeps the meat incredibly juicy when you slice it. Leave the pan of braising liquid and vegetables on the stovetop over medium-high heat and simmer for 10-15 minutes to concentrate the flavors and reduce the sauce slightly. Remove the bay leaves with a spoon or tongs, then use a ladle or shallow spoon to skim off any excess fat that has risen to the surface. Stir in the brown sugar to balance the acidity and deepen the flavor.
• Slice the rested brisket against the grain into your desired thickness (about 1/4-inch slices work beautifully for a grilled cheese). Arrange the slices on a serving platter or individual plates, then spoon the onions, mushrooms, and rich braising sauce generously over the top. Serve immediately while everything is warm, with crusty bread on the side for soaking up that incredible sauce, or use these slices as the star filling in a gourmet grilled cheese sandwich.