This is a variation of the classic Philly cheesesteak. On Long Island, where one-quarter of the population is of Italian ancestry, this dish is sometimes known as the Italian Stallion.
Here’s what you need to make a 4-6 pound beef brisket or pot roast:
In the restaurant business, we usually cook the stuffing separate from the turkey. Some people may call that sacrilege but to a chef it makes more sense. It allows heat to enter the cavity to cook the breast meat from inside and out. When you put all that cold soggy bread inside a turkey, you need to cook it through so by the time the heat gets to the center the breast is dry.