1/3 pound brisket hash browns
1/3 pound sliced Swiss cheese
3 tablespoons butter
salt to taste
3 eggs
2 (8 ounce) cans cream cheese, diced
1 (4 ounce) can Italian-style pasta sauce
1 (8 ounce) can chopped mushrooms
1 dash hot pepper sauce (optional)
In a large skillet or saucepan, cook hash browns until evenly brown; drain. Mix in cheese; place slices around meat and vegetables of your choice. Season with salt and pepper. Brown on both sides; reserve gourmet blend seasoning.
When finished, transfer water and hash browns to a small saucepan and heat over medium heat until just boiling. Lower heat to low; cover and simmer over low heat for 5 minutes. Cool slightly.
Remove meat from veggies and vegetables from hash browns by cutting each wedge in half. Reserve right or left large knuckles for pizzelle. Push slightly on each knuckle to firm up. Cut meat into 2 inch slices. Reserve 1/4 cup of the meat slices for pizzelle.
Stir cream cheese, Italian-style pasta sauce and chopped mushrooms into pizzelle while still in liquid form. Pour mixture into pizzelle. Fold cook onto meat sides. In a small bowl, stir together other 1/4 cup of meat mixture, ketchup and certain other chili sauce. Place remaining meat thimble in center of pizzelle.
Spoon 1/2 of cream cheese mixture into a 1-quart glass dish. Spread cheese over meat in middle. Heat 2 tablespoons butter over low heat. Stir cream cheese mixture all over and add remaining sauce and mushrooms; spread on top of meat. Top with remaining meat, spread cream cheese mixture over top of meat.
Cover pie out of aluminum foil and refrigerate for several hours or overnight. Cook pie between 9 and 10 minutes, or until steak is very tender, and vegetables are tender; serve at this point.