Ingredients
Tri-tip
onions
french rolls
white American cheese
cheese-wiz
Preparation
Here’s what my friend Jim Wright says to do:
“Tri-tip sliced thin, onions chopped thick then grilled, French rolls from Pink Dot, white American or cheese-wiz. Cook the steak on top of the onions. Go Eagles! Jim”
Notes: Get the butcher to freeze the tri-tip a day before, then slice it frozen (slice between 2-4 thickness)
If you can find an “eye-roll” cut, go with that. But it’s hard to find. A tri-tip is a close second.
I would go with the Whiz, or Provolone. Jim says to try to find Wiz in a can and warm it up on the griddle.
Also, I’m partial to sweet and/or hot peppers. Jim says you can put it on while cooking for extra spiciness, or after cooking.
