Ingredients:
Tri Tip Beef
Pappy’s seasoning
Kinder’s salt pepper garlic blend
Avocado oil
1 cup mayo
3 tbsp Sriracha sauce
Worcestershire sauce
8 ounces of diced baby bella mushrooms
1 sliced jalapeno
2 sliced red bell peppers
2 sliced yellow onions
1/2 cup of diced fresh parsley
Entire bulb of garlic minced
1 stick of unsalted butter
1 lemon wedge
4 slices of white American cheese
4 slices of Provolone cheese
1 large loaf of fresh French Bread
Buy Sriracha Sauce here: https://amzn.to/40snIax
Buy Kinder’s Salt, Pepper, Garlic Blend here: https://amzn.to/3N5OJgG
Buy the Wusthof Bread Knife here: https://amzn.to/3KYxQlz
Cooking Instructions:
Begin by preheating your smoker to 225 deg F. Take your Tri tip out of fridge for 20 min before seasoning. Apply some Worcestershire sauce to tri tip as a binder then season with Pappy's. Let the tri tip rest for 20 more min before putting in smoker. While you're waiting make the spread by mixing the mayo, Sriracha and lemon juice together. Once well mixed, cover and put in fridge while you finish cooking everything. Chop the mushrooms and slice the onions, bell peppers, jalapeño, parsley, and garlic. Slice your French bread roll leaving a hinge along one side. Put your tri tip in the smoker and smoke until 130 deg F internal. While your tri tip is smoking preheat a pan on medium and add in a tbsp of avocado oil followed by your onions with a sprinkle of salt, pepper, garlic seasoning. Lower the heat to low and simmer for about 45 min until caramelized. Remove onions from the pan and turn the heat up to medium. Add another tbsp of avocado oil and saute your mushrooms for about 4 min then add in the red bell pepper and jalapeno with another couple tsp of salt, pepper, garlic seasoning. After 4-5 min add your caramelized onions back in with 2 tbsp of butter. Saute for 2 more min and add in 2 tbsp of Worcestershire sauce and cook for another 2 min. Turn heat off and put aside for when you build your sandwich. Remove the tri tip when internal temp reaches 130 deg F. Sear on a hot grill on each side for about 1-2 min per side. Remove tri tip from the grill and let it rest for 20 min before cutting. Turn your broiler on in the oven to preheat. Add about 3 tbsp of avocado oil and a stick of butter to a pan on med heat and once the butter is melted add in the garlic and cook for about 1 minute until fragrant then finish with the fresh parsley for about 30 seconds. Spread evenly on the French bread and then put slices of White American cheese on one side and slices of provolone on the other. Put in the oven under the broiler for about 2 minutes, watching very closely so the cheese doesn't burn. Take bread out of oven and build sandwich by spreading the sriracha mayo on both sides, then placing thin slices of tri tip on one side and the onion, pepper, mushroom mixture on top of that. Fold the bread over and slice. Enjoy!
Cook Time: 60 mins