Brisket cheesesteak con queso with pickled jalapenos

Freeze the raw brisket so it can be run through a slicer.

Stem and seed the jalapenos and slice them lengthwise into quarter-inch strips; put them in a bowl with the garlic cloves.

Bring the vinegar, water, sugar and salt to a simmer in a sauce pot, take it off the heat, pour the hot brine over the jalapenos and garlic and leave uncovered at room temperature.

Melt the Velveeta cubes in a pan with the chopped tomatoes, slowly; it takes longer than expected. Do not leave it sitting.

Slice the frozen brisket very thin across the grain on the slicer; cut with the grain and it will be chewy.

Slice the onions pole to pole.

Cook the onions on a griddle, tossing water over them to help them caramelize; salt them.

Slice the Italian rolls and pull out some of the inside bread.

On cast iron over high heat, until smoking, spread the brisket out, let it crisp and brown, then chop and stir, chopping hard so there are no long pieces.

Form into two sandwich-shaped lines, top with the onions, jalapenos and queso, and fill the rolls.

Variation: slice the bought smoked brisket, heat it on the griddle with chopping, build the sandwiches the same way and wrap them in paper so they steam.