Directions:

1. Braised Beef Brisket: Rub brisket with canola oil and season with Montreal steak seasoning, salt, cracked pepper and garlic. Refrigerate for 8 hours. Drain and discard excess. Sear each side of brisket in a sauté pan for 5 to 7 minutes. Let rest. Add stock to brisket. Cover tightly with foil and roast for 2 1/2 hour slice brisket thin, skim fat from braising liquid. Reserve braising liquid for serving with brisket. Pour some over brisket to keep it moist.
2. Pesto Mayo Spread: In a bowl, combine all ingredients and mix well.
3. For Service: Heat sauté pan to medium heat, add red and green peppers and sliced mushrooms. Saute until crisp and tender. Add braised brisket and toss to combine vegetables. Divide into four piles and top with provolone cheese and let melt. Spread 1 tablespoon pesto mayo on crown of roll, place brisket, vegetables and cheese on bottom of roll and close sandwich.