philly cheesesteak sandwich

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.