Photo by Melissa Tate

Dish Pirate

Make Bet The House BBQ’s North Texas Cheesesteak at Home

This sandwich is a must.

Bet The House BBQ is one of Denton’s most popular barbecue joints. They serve all the staples and are known for their rotating specials. Some standouts: brisket quesadillas, Tex-Mex Tuesdays, barbacoa tacos, smoked pork carnitas, brisket enchiladas, and last but no least, the North Texas Cheesesteak. The cheesesteak is a favorite of local college students and Dentonites. Shawn Eagle, Bet the House’s pitmaster, shared his popular recipe with me. With just a few modifications, this is an easy dish to recreate at home.

The biggest adjustment you can make is buying pre-made chopped brisket. That shaves off, oh I guess about, 24 hours from your prep time. I popped in my normal barbecue spot and bought a half pound of chopped brisket for less than $10. This recipe calls for bolillo buns, which can be purchased individually from most grocery store bakeries.

Bet the House also makes their own queso, which is superb, but I opted to spice up Mrs. Renfro’s jarred nacho cheese sauce. Mrs. Renfro’s is a product made in Fort Worth, and is available at several grocers.

Here we go.

 

 

Recipe yields two North Texas Cheesesteaks

Ingredients:
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 bolillo buns
1/2 pound chopped brisket, Bet the House uses 50/50 mix of lean and fatty meat
2-4 slices of provolone cheese
nacho cheese sauce
butter
rib rub, can be found near the dry spices

Directions:
1. Chop onion and bell pepper. Sautée in butter until onions become translucent. Add salt pepper and a tad bit of rib rub.
2. Add the chopped brisket to the pan of onions and peppers to let the flavors meld.
3. Slice bolillo buns in half, but not all the way through, so you can load them with meat and cheese. Butter the inside of the buns and toast in a stove top pan over medium/high heat.
4. While that is toasting, heat your nacho cheese sauce. I added a bit of Rotel tomatoes and rib rub to the sauce.
5. Once everything is done, build your sandwich. Place your slices of provolone cheese in a bun, top with hot brisket and veggie mix, top that with queso.

Bet the House is one of many barbecue restaurants showcasing their goods at this coming weekend’s SMOKED Fest in Main Street Garden Park.

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