Tri-tip Cheesesteak Sandwich Recipe
Savory tri-tip sliced thin and topped with pepperjack cheese, grilled bell pepper, and onion on a toasted hoagie roll with bun spread. Served with sliced pickles and beer queso on the side.
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Ingredients
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Meat
Vegetables
Cheese
Bread
Condiments
Beer Queso
Method
Meat Preparation
- 1
Cook the Tri-Tip
Preheat your grill or oven to medium-high heat. Season the tri-tip roast with salt and black pepper. Grill or roast it for about 25-30 minutes per pound, or until the internal temperature reaches 135°F for medium-rare. Let it rest for 10 minutes before slicing thinly against the grain.
Vegetable Preparation
- 2
Assemble the Sandwich
- 3
Prepare the Hoagie Rolls
Slice the hoagie rolls in half and spread the bun spread (mayonnaise or aioli) on each side. Place a portion of the sliced tri-tip onto the bottom half of each roll.
- 4
Add Cheese and Veggies
Top the tri-tip with sautéed bell peppers and onions, then layer on the pepperjack cheese slices.
- 5
Melt the Cheese
Place the assembled sandwiches under a broiler for about 2-3 minutes, or until the cheese melts and is bubbly.
Prepare the Beer Queso
- 6
Make the Queso
In a saucepan over medium heat, combine the cheddar cheese, cream cheese, beer, and milk. Stir until melted and smooth. Add chili powder, garlic powder, salt, and black pepper to taste. Keep warm until serving.
