I fetched a few tri tips and wondering if anyone has cooked them for a loose rendition of philly cheese steak sandwiches.
I think the smoker is out due to impending weather.
Oven looks like the only option.
Crazy idea?
For about 20 fellow coworkers.

I don't know how they would work sliced thin and cooked on a griddle.  You could cook them in the oven and then wrap them and finish like a brisket, or a trisket as some have called it.  Get them up to 205 degrees or so.  They are good like that on the smoker but with weather coming I understand why the oven use.

I made one on the grill a few years ago.  I didn't use a slicer to slice the tri-tip.  I did it by hand with a knife.  I wasn't happy with the results vs a cheesesteak.  It ended up being more like fajita beef on a roll.  It still tasted very good, but was not a cheesesteak because slices were too thick.

I have not, cuz I will usually chop the raw meat I use as it cooks...so it almost comes out chopped.  But if you have access to a slicer or have fine carving skills and can get it paper thin I would think it would work well!

I fetched a few tri tips and wondering if anyone has cooked them for a loose rendition of philly cheese steak sandwiches.

It might be easier to slice thin if you put it in the freezer a bit.

Well I went to “phase 2”.
Grabbed 5-14 ounce pkgs. of the Dillons brand shaved steak. I think I have tried it but honestly cant remember?
The weather here has been pretty goofy as I am sure many of you are experiencing the same thing.
Stay safe everyone and wish me luck, I am going to do my best to make the cart shop smell like a “philly cheesesteak” joint! 

Have someone take pictures so you can show us how things turned out for you. 

The beef?
No peppers, mandolin sliced onions and muenster and canned nozzle cheese on bolios?
The majority of them would eat an old leather shoe braised in broth.
Hopefully turn out good?

That meat looks like real "chip steak" used on a cheesesteak.

I prefer provolone slices.

I would have one!

I had to postpone it a day so I did it today.
They tasted pretty darn good, a few spots of almost “silver skin” texture pieces, I fetched them before people made their sandwiches. I failed to mention that for the griddle grease I used “Booth Creek Wagyu” tallow. They are not too far from us in Manhattan, their meat is outstanding but SO expensive.
I grabbed a few pictures on my phone and will try to load them here.
Not computer savvy but I will try.
Disregard the carts, none of them were harmed in the process although might have set a few items on the fold down rear seats. It was a fun day.