Philly Style Beer Brats


In Michigan we have LOTS of local little breweries. One of the new items in our area is making brats with the local beers. They recently had a sale of brats made with Founder’s beers. I bought a couple of packages to have on hand for a quick meal.

As I was starting to cook them I was trying to figure out how to make them a bit different. I love the cheese sauce made with mostly Provolone cheese (I know there is a huge debate about what cheese to use on a Philly Cheesesteak but I love Provolone). So, these are perfect to grill out or use your indoor grill.

Verdict:

These were so good! The smell of the brats cooking with the onions, peppers, and mushrooms was amazing. The drizzle of cheese sauce over the top cut the beer flavor enough for both of my kids that they were happily asking for seconds. I heard choruses of when can we have these again?

The best part for me was that dinner was ready in about 30 minutes! Yes! On these busy nights to have a shortcut meal that can be on the table in about 30 minutes is a HUGE bonus.

I served these with brown beans and a green side salad to complete the meal.

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 6-8 beer brats, (we used an IPA), regular brats work too
  • 2 tablespoons olive oil
  • 2 large bell peppers, your choice of color
  • 2 large onions, thinly sliced
  • 8 oz. mushrooms, sliced
  • salt and black pepper, to taste
  • 6-8 brat rolls

Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk or half and half
  • 2 cups mixed cheese, shredded – Provolone, Parmesan, and Asiago work well
  • salt and black pepper

Directions:

  1. In a large skillet with the olive oil mix the onions and peppers cooking on low to medium low heat until they are well softened. Add mushrooms at the end for just a minute or two to soften. Remove from heat and keep warm in a stove on 170 degrees.
  2. Cook brats an outdoor or indoor grill until completely cooked.  Remove and place in oven with onions and peppers to keep warm.
  3. Make cheese sauce by melting butter in a medium saucepan over medium heat. Sprinkle flour over the melted butter and whisk until smooth. It will make a paste. Cook for 1-2 minutes stirring continuously. Remove pan from heat and slowly whisk in milk. Return pan to heat and continue to whisk until the mixture thickens to your liking. Remove pan from stove and add cheese, salt, and black pepper to taste. Stir until cheese is melted.
  4. To serve place a brat on a roll topped with onion, peppers, and mushrooms. Drizzle with cheese sauce and serve warm.

 

21 Comments Add yours

    1. koolaidmoms says:

      Thank you!

      Like

      1. Heather says:

        So you are from Philadelphia?

        Liked by 1 person

        1. koolaidmoms says:

          No, no where near. NY actually.

          Like

          1. Heather says:

            How long have you been on WordPress

            Liked by 1 person

            1. koolaidmoms says:

              About four years? Off and on as we were moving 600 miles.

              Like

              1. Heather says:

                That’s amazing 🙂 I am a fan of your work!

                Liked by 1 person

                1. koolaidmoms says:

                  Awe, thank you so much!

                  Like

  1. Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you.

      Like

  2. mistimaan says:

    Looks too tasty 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Why thank you so much!

      Liked by 1 person

      1. mistimaan says:

        Becoz you have cooked it well

        Liked by 1 person

  3. An interesting meal idea, Marci.

    Like

    1. koolaidmoms says:

      Thank you so much!

      Like

    1. koolaidmoms says:

      Thank you!

      Like

  4. That smell is yummy Marci

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

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