Philly Cheesesteak Sandwich

• Tri-tip
• onions
• french rolls
• white American cheese
• cheese-wiz

1. Here's what my friend Jim Wright says to do:
2. "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"
3. Notes:
4. Get the butcher to freeze the tri-tip a day before, then slice it frozen (slice between 2-4 thickness)
5. If you can find an "eye-roll" cut, go with that. But it's hard to find. A tri-tip is a close second.
6. 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.
7. 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.

tri, onions, french rolls, white american cheese

Taken from www.epicurious.com/recipes/member/views/philly-cheesesteak-sandwich-1272447 (may not work)