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Author Topic: Tri Tip Cheesesteak  (Read 470 times)

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Bar-B-Lew

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Tri Tip Cheesesteak
« on: July 14, 2021, 07:50:59 PM »

First experiment here using a 1.5# steakhouse marinaded tri tip from Weis.  A few lessons learned.  I should have paid closer attention to the grain on the cut before I sliced it.  I should have sliced it thinner as I couldn't get it chopped up on the griddle.  Pre-freezing and slicing on a machine very thin would be better.  I also don't use metal tools on the porcelain griddle which may also be why I couldn't get it chopped good.  Lastly, I let the cheese melt too much before putting meat and onions on top and flopping onto the roll.  And, I should have had it on the side of the griddle instead of the front.  Lessons learned.  It was still a good sandwich.

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Brushpopper

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Re: Tri Tip Cheesesteak
« Reply #1 on: July 15, 2021, 08:44:47 AM »

It looks mighty tasty to me!
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Bentley

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Re: Tri Tip Cheesesteak
« Reply #2 on: July 15, 2021, 02:23:01 PM »

I believe it is all about the thinness.  Specially if you like to chop up on griddle.  I am hoping I can get the one I do super thin!
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Bar-B-Lew

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Re: Tri Tip Cheesesteak
« Reply #3 on: July 19, 2021, 01:36:20 PM »

Just finished the last of my tri-tip.  I had enough for 3 sandwiches over the last few days.
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