PHILLY CHEESESTEAK SANDWICH
Steps:
- 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.
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